Black Forest Stout Beer Kit - Extract

Description

Your Black Forest Stout is a rich, full-bodied stout with deep flavors of dark chocolate and roasted coffee. The roasted barley and chocolate malt deliver those roasted notes while caramel 80L adds a touch of sweetness and dark fruit undertones. Black patent malt contributes color and a balancing bitterness. Northern Brewer hops at 60 minutes supply clean bitterness and Fuggle hops at 15 minutes give a mild earthy aroma. Safale S-04 yeast ferments cleanly to highlight the malt character.

Your Label Peelers Black Forest Stout - Extract Original Beer 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: 5.7% - 6.1%
• Original Gravity: 1.060 - 1.066
• Final Gravity: 1.011 - 1.017
• IBUs: 37
• SRM: 50

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Dark Dry Malt Extract (DME)

Specialty Grains (combined in one bag)

• 1 lb Roasted Barley
• 12 oz. Chocolate Malt
• 8 oz. Caramel 80L
• 4 oz. Black Patent Malt

Hops (substitutions based on availability)

• 1 oz Northern Brewer Hops (60 min)
• 1 oz Fuggle Hops (15 min)

Yeast (substitutions based on availability)

• 1 packet Safale S-04 yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz Northern Brewer Hops (60 min)
• 1 oz Fuggle Hops (15 min)

1. Sanitize all brewing equipment thoroughly.
2. Heat 2-3 gallons of water to 155°F.
3. Place grains in a grain bag and steep in the hot water for 30 minutes.
4. Remove the grain bag, spare (rinse) with hot water into the wort, and discard.
5. Add in the malt extract and stir until fully dissolved.
6. Bring the wort to a rolling boil.
7. Add the hops according to the hop schedule.
8. Boil for 60 minutes, stirring occasionally.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!