Midnight Silk Cream Stout Beer Kit – All Grain

Description

Your Midnight Silk Cream Stout kit gives you a smooth, roasty stout built on chocolate malt and roasted barley for dark chocolate and coffee notes, with flaked barley adding body and silkiness to the finish.

The English ale yeast keeps fermentation clean so the malt character stands out, while Fuggles at 60 minutes and East Kent Goldings at 15 and 5 minutes contribute light earthiness that supports rather than dominates the profile.

Your Midnight Silk Cream 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: 4.2% - 4.6%
• Original Gravity: 1.042 - 1.048
• Final Gravity: 1.008 - 1.011
• IBUs: 33
• SRM: 43

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined into one bag)

• 6 lbs Brewers 2-Row
• 1 lb Flaked Barley
• 1 lb Chocolate Malt
• 1 lb Roasted Barley

Hops (substitutions based on availability)

• 1 oz Fuggles (60 min)
• 1 oz East Kent Goldings (15 min)
• 1 oz East Kent Goldings (5 min)

Yeast (substitutions based on availability)

• 1 packet English Ale Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: Add 1 oz Fuggle
• 15 min: Add 1 oz East Kent Goldings
• 5 min: Add 1 oz East Kent Goldings

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.
3. Heat 4.5 gallons of water to 152°F.
4. Slowly stir in the Brewers 2-Row, Flaked Barley, Chocolate Malt, and Roasted Barley to avoid clumps.
5. Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.
6. Heat an additional 4 gallons of water to 168°F for sparging.
7. Recirculate the first runnings until clear, then begin lautering.
8. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).
9. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
10. Total Boil Time: 60 minutes
11. 60 min: Add 1 oz Fuggle
12. 15 min: Add 1 oz East Kent Goldings
13. 5 min: Add 1 oz East Kent Goldings
14. Keep the boil steady, stirring occasionally to prevent scorching.
15. After the 60-minute boil, rapidly cool the wort to around 68°F.
16. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons with cool, filtered water.
17. Pitch 1 packet of English Ale Yeast at ~68°F.
18. Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
19. Verify stable final gravity (no change over 2–3 days) before bottling.
20. Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
21. Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
22. Fill sanitized bottles, leaving about an inch of headspace, and cap.