Gimme S'more Stout Beer Kit - Extract

Description

Your Gimme S'more Stout draws on dark dry malt extract, flaked oats, caramel 60L, chocolate malt, and biscuit malt to deliver a rich, roasty base with graham cracker and cocoa notes. Saaz and East Kent Golding hops add earthy and citrus balance while cacao nibs deepen the chocolate character during secondary fermentation.

Your Label Peelers Gimme S'more 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: 5.4% - 5.9%
• Original Gravity: 1.053 - 1.059
• Final Gravity: 1.010 - 1.015
• IBUs: 17
• SRM: 24

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Flaked Oats
• 4 oz. Caramel 60L Malt
• 4 oz. Chocolate Malt
• 4 oz. Biscuit Malt

Hops (substitutions based on availability)

• 1 oz. Saaz Hops
• 1 oz. East Kent Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (SafAle S-04)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Cacao Nibs (added during secondary fermentation)
• 4 oz. Toasted Marshmallow Flavoring (only using 2 oz. added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Saaz Hops (Bittering)
• 5 minutes: 1 oz. East Kent Golding (Flavor / 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, sparge (rinse) with hot water in 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 5-7 days.
13. Transfer to a secondary fermenter with your 4 oz. Cacoa Nibs. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 2 oz. of toasted marshmallow flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!