Espresso Yourself Coffee Stout Beer Kit

Description

Your Espresso Yourself Coffee Stout gives you a dark, roasty stout with caramel sweetness and bold espresso notes from the included flavoring. Golden Light Dry Malt Extract provides the base, while Caramel 80L Malt adds light caramel character, Chocolate Malt contributes cocoa and roast, and Blackprinz Malt deepens the color and adds coffee-like roast. Fuggle hops supply earthy bitterness and flavor, German Tettnang adds a touch of aroma, and Lallemand Nottingham yeast ferments clean to let the malt and espresso stand out.

Your Label Peelers Espresso Yourself Coffee Stout 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: 5.2% - 5.8%
• Original Gravity: 1.054 - 1.056
• Final Gravity: 1.010 - 1.015
• IBUs: 24
• SRM: 26

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Caramel 80L Malt
• 8 oz. Chocolate Malt
• 4 oz. Blackprinz Malt

Hops (substitutions based on availability)

• 2 oz. Fuggle Hops
• 1 oz. German Tettnang Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Straining Bag
• 4 oz. Espresso Flavoring (added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Fuggle Hops (Bittering)
• 15 minutes: 1 oz. Fuggle Hops (Flavor)
• 5 minutes: 1 oz. German Tettnang (Aroma)

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