Doak's Last Stand Beer Kit

Description

Your Doak's Last Stand gives you an intense smoked porter built on Munich and Smoked malts that supply the dominant smoky malt character. Chocolate and Crystal 60L malts add notes of chocolate and caramel while Northern Brewer hops supply balanced bitterness and Cryo Cascade contributes fruity floral aroma. The SafAle US-05 yeast ferments clean and crisp, leaving your beer with a robust body and finish.

Your Doak's Last Stand kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.0% - 6.5%
• Original Gravity: 1.060 - 1.066
• Final Gravity: 1.010 - 1.014
• IBUs: 54
• SRM: 30

Ingredients

Extracts

• 6 lbs. Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Munich Malt
• 8 oz. Smoked Malt
• 8 oz. Chocolate Malt
• 8 oz. Crystal 60L Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops (Bittering)
• 1 oz. Cryo Cascade Hops (Aroma)

Yeast (substitutions based on availability)

• Package of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz. Northern Brewer Hops (Bittering) - Boil for 60 minutes
• 1 oz. Cryo Cascade Hops (Aroma) - Boil for 15 minutes

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, spare (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!