Midnight Conqueror Imperial Stout Beer Kit - Extract

Description

Your Midnight Conqueror Imperial Stout gives you rich layers of dark chocolate and roasted coffee from the chocolate malt, roasted barley, and cocoa nibs. The Briess Dark Dry Malt Extract and customer-supplied brown sugar create a robust body, while the late addition of Saaz hops and vanilla beans balance the profile with subtle spice and vanilla notes. Warrior hops deliver the bitterness, and SafAle US-05 yeast ferments it clean and well-attenuated.

Your Midnight Conqueror Imperial 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: 10.2% - 10.9%
• Original Gravity: 1.094 - 1.102
• Final Gravity: 1.017 - 1.022
• IBUs: 50
• SRM: 45

Ingredients

Malt Extracts

• 9 lbs Briess Dark Dry Malt Extract

Specialty Grains (combined in one bag)

• 1 lb Caramel/Crystal Malt 60L (steeping grain)
• 1 lb Chocolate Malt (steeping grain)
• 0.5 lb Roasted Barley (steeping grain)

Hops (substitutions based on availability)

• 1 oz Warrior Hops (Bittering)
• 1 oz Saaz Hops (Flavor)

Yeast (substitutions based on availability)

• 1 Packet SafAle US-05

Additives

• 1 lb Brown Sugar (customer supplied)
• 2 Vanilla Beans (split and scraped) (customer supplied)
• 4 oz Cocoa Nibs

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz Warrior
• 5 minutes: 1 oz Saaz

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 155°F.
3. Steep Specialty Grains for 30 minutes. Remove grains.
4. Add 9 lbs Dark DME and 1 lb Brown Sugar. Stir until dissolved.
5. Add 1 oz Warrior Hops. Boil for 60 minutes.
6. Add 1 Irish Moss/Energizer Combo Packet with 15 minutes remaining.
7. Add 1 oz Saaz Hops for the last 5 mins of the boil.
8. Cool wort to 68°F and top off with cool water to 5 gallons.
9. Pitch Yeast and ferment at 68°F for 10–14 days.
10. 5 days before bottling, add the vanilla beans and cacao nibs to the fermenter.

Bottle Conditioning

1. Transfer to a sanitized 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!

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.