Fat Pat Irish Stout Beer Kit - Extract

Description

Your Fat Pat Irish Stout gives you a rich, full-bodied stout with notes of coffee, dark chocolate, and roasted grains. The dark dry malt extract builds the base while roasted barley, chocolate malt, and crystal malt (60L) add the dark malt character. Northern Brewer hops supply bitterness, Fuggles add flavor, and East Kent Goldings contribute herbal aroma. SafAle S-04 yeast ferments cleanly so the malt profile stays forward.

Your Fat Pat Irish Stout 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% - 5.6%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.013 - 1.015
• IBUs: 41
• SRM: 43

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Roasted Barley
• 8 oz. Chocolate Malt
• 8 oz. Crystal Malt (60L)

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops (Bittering)
• 1 oz. Fuggles Hops (Flavor)
• 1 oz. East Kent Goldings Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

• 5 oz. Priming Sugar
• 1 Yeast Nutrient / Irish Moss Combo Packet
• Muslin Grain Bags

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
• 15 minutes: 1 oz. Fuggles Hops (Flavor)
• 5 minutes: 1 oz. East Kent Goldings Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag 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 cold 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!