Hellmouth Abyss Imperial Stout Beer Kit - Extract

Description

Your Hellmouth Abyss Imperial Stout kit gives you intense roasted flavors from the Chocolate Malt, Roasted Barley, and Black Malt, bringing dark cocoa, burnt toffee, espresso, and charred oak notes. The Caramel 80L Malt layers in dark fruit sweetness and a full-bodied mouthfeel. Warrior hops provide firm bitterness, while East Kent Goldings and Fuggle add earthy and herbal character. The American Ale Yeast ferments clean, letting the dark malts shine through to a balanced, silky finish.

Your Hellmouth Abyss Imperial 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 9.5% - 10.3%
• Original Gravity: 1.094 - 1.102
• Final Gravity: 1.018 - 1.025
• IBUs: 70
• SRM: 50+
• Beer Kit Style: Imperial Stout
• Skill Level: Intermediate
• Fermentation Range: 64–72°F (18–22°C)

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts

• 9 lbs Pale Dry Malt Extract

Specialty Grains (combined in one bag)

• 1.5 lbs Chocolate (350L) Malt
• 1.5 lbs Roasted Barley Malt
• 1 lb Caramel 80L Malt
• 1 lb Black Malt

Hops (substitutions based on availability)

• 2 oz Warrior Hops - 60 min (Bittering)
• 1 oz East Kent Goldings Hops - 20 min (Flavor)
• 1 oz Fuggle Hops - 10 min (Aroma)

Yeast (substitutions based on availability)

• A Packet of American Ale Yeast

Also Included

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

Instructions

Hop Schedule

• 2 oz Warrior Hops - 60 min
• 1 oz East Kent Goldings Hops - 20 min
• 1 oz Fuggle Hops - 10 min

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 water into the kettle, and discard.
4. Stir in the liquid and 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 15 minutes remaining, add the 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 sanitizer 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 10-14 days or until fermentation is complete.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!