Mad Cow Cream Stout Beer Kit

Description

Your Mad Cow Cream Stout gives you a smooth, full-bodied texture with robust flavor from the roasted malts and lactose. Caramel 60L Malt, Chocolate Malt, Roasted Barley, and Black Malt deliver caramel-like sweetness upfront along with roasted coffee notes, subtle smoky complexity, and slight bitterness in the finish. The lactose balances the profile with creamy sweetness while the Plain Amber DME supports the body. Safale US-05 ferments clean so the malt character stays prominent.

Recipe by: Chris Reich

Your Label Peelers Mad Cow Cream 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: 8.5-9.5%
• Original Gravity: 1.088-1.095
• Final Gravity: 1.022-1.035
• IBUs: 55
• SRM: 50

Ingredients

Extracts

• 9 lbs. - Plain Amber DME

Specialty Grains (combined into one bag)

• 1 lb - Caramel 60L Malt
• 1 lb - Chocolate Malt
• 8 oz - Roasted Barley
• 4 oz - Black Malt

Hops (substitutions based on availability)

• 1 oz - Warrior Hops (60 Mins Bittering)
• 1 oz - Willamette (10 Mins Finishing)

Yeast (substitutions based on availability)

• 2 - Safale US-05

Also Included

• 5 oz - Priming Sugar
• 2 - Muslin Bags
• 1 lb - Lactose

Instructions

Hop Schedule

• 60 minutes: 1 oz. Warrior Hops
• 10 minutes: 1 oz. Willamette

1. Heat 2-3 gallons of water up to 160 degrees F.
2. Place crushed grains in the Muslin grain bag and let the grains steep for 30-40 minutes while keeping the temperature around 160 degrees F.
3. DO NOT boil grains or squeeze the bag once done steeping or you risk off flavors.
4. Remove grains and hold them above wort and sparge with 2 gallons of warm water.
5. Bring wort to near boil around 200 degrees F, turn heat off and add the dry malt extracts, including Lactose, while stirring well.
6. When using Dry Malt Extract cut the entire top of the bag open and add quickly or it may clump up and will be harder to dissolve.
7. Do not add malts while the heat is on because this could cause the batch to flash causing a boil over and quite the mess.
8. Once dissolved, crank the heat back up and bring batch to a rolling boil.
9. When the boil begins add bittering hops and boil for 45 min.
10. Add Irish Moss for the last 15 minutes of the boil. (Irish Moss is optional but recommended for all homebrew to help with clarity. Irish Moss is sold separately.)
11. Then add finishing hops and lactose for the final 10 minutes.
12. When the 60 minute boil is complete remove pot from heat.
13. Cool wort as quickly as possible using a wort chiller or ice break.
14. Bring the temperature to 70-75 degrees and transfer into primary vessel and add enough water to bring the volume to 5.5 gallons.
15. Take a hydrometer reading and check original gravity so that the alcohol content can be calculated when fermentation is complete.
16. Pitch both packets of dry yeast and keep in the primary for 7-10 days.
17. After 7-10 days transfer into a 5 gallon carboy and top up with water if necessary.
18. Keep in the secondary for 3-4 weeks until fermentation is complete.
19. Add the priming sugar and bottle.
20. Naturally carbonating takes approximately 2 weeks.
21. Best if aged 2-3 months.