Call Of The Void Stout Beer Kit - All Grain

Description

Your Call Of The Void Stout gives you a profoundly dark beer with rich chocolate and roasted coffee notes from the Briess Pale Malt base layered with Chocolate Malt, Roasted Barley, Black Malt, and Caramel/Crystal Malt 80L. East Kent Goldings at 60 minutes and Fuggle at 10 minutes add earthy hop bitterness that balances the malt sweetness, while Safale S-04 ale yeast delivers a clean fermentation profile in your finished stout.

Your Call Of The Void Stout Label Peelers Original All Grain 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: 6.2% - 7.1%
• Original Gravity: 1.064 - 1.074
• Final Gravity: 1.014 - 1.022
• IBUs: 26
• SRM: 50

Ingredients

Grain Bill (combined in one bag)

• 10 lbs Briess Pale Malt
• 2 lb Briess Chocolate Malt
• 1 lb Roasted Barley
• 8 oz Black Malt
• 8 oz Caramel/Crystal Malt 80L

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops (60 min)
• 1 oz Fuggle Hops (10 min)

Yeast (substitutions based on availability)

• 1 packet SafAle S-04 Ale Yeast

Also Included

• 5 oz. Priming Sugar
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops 60 minutes.
• 1 oz Fuggle Hops 10 minutes.

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4.5 - 5.0 gallons of strike water to 165°F. (Adjust for your brewing systems temperature absorption.)
2. Add all malts to your mash tun and mash at 154°F for 60 minutes to convert the starches into fermentable sugars.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add 1 oz East Kent Goldings hops at the start of the boil for bitterness.
3. Add 1 oz Fuggle hops and Irish Moss/Yeast Energizer 10 minutes before the end of the boil for flavor and clarity.
4. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top up to 5 gallons total.

Fermentation

1. Pitch the Safale S-04 yeast into the fermenter.
2. Ferment at 68°F for 7–10 days or until fermentation is complete.

Packaging

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.
6. Kegging: Transfer the beer into a sanitized keg.
7. Seal and purge oxygen by burping the keg with CO₂.
8. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.