Moonlit Java Stout Beer Kit – All Grain

Description

Your Moonlit Java Stout is modeled on Troegs Java Head and gives you a roasty, caffeinated stout with bold roasted malts, smooth chocolate undertones, and a freshly brewed coffee finish. Brewers 2-Row lays a clean foundation while Chocolate Malt and Roasted Barley add dark cocoa and charred espresso notes. Flaked Oats contribute a silkier mouthfeel that softens the roast edge.

Your Moonlit Java 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: ~5.0% - 5.8%
• Original Gravity: ~1.050 - 1.058
• Final Gravity: ~1.012 - 1.016
• IBUs: ~40
• SRM: ~48
• Degrees Plato: ~17.5

Disclaimer: All calculations approximate.

Ingredients

Base & Specialty Malts (combined in one bag)

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

Hops (substitutions based on availability)

• 1 oz Cascade (60 min)

Coffee Addition (customer Provided)

• 4 oz Coarsely Ground Coffee (cold-brew or added at secondary)

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: 1 oz Cascade

Prepare Equipment

1. Sanitize brew kettle, mash tun, fermenter, airlocks, spoons, anything that touches wort or beer.
2. Prepare your chilling method; stouts benefit from quick cooling to preserve coffee aromatics later.

Mash

1. Heat 4.5 gallons water to 152°F.
2. Mash Brewers 2-Row, Chocolate Malt, Roasted Barley, and Flaked Oats for 60 minutes.
3. Stir gently to ensure consistent temperature.

Sparge

1. Heat 4 gallons water to 168°F.
2. Sparge slowly, collecting ~6.5 gallons of wort in your boil kettle.

Boil & Hops

1. Boil for 60 minutes total: 60 min: 1 oz Cascade
2. Stir to avoid scorching; watch for boil-overs.

Cool & Ferment

1. Chill wort to 68°F. An immersion chiller or ice bath works well for this.
2. Transfer to sanitized fermenter, aerate thoroughly.
3. Pitch 1 packet American Ale Yeast.
4. Ferment at 68°F for about 2 weeks or until final gravity is stable.

Coffee Addition

1. Prepare 4 oz coarsely ground coffee using a cold-brew method (or steep gently at cooler temps).
2. Add the coffee infusion to secondary fermentation or just before packaging. Taste to avoid over-extraction.

Packaging

1. Bottling: Dissolve 5 oz priming sugar in 2 cups boiling water; cool.
2. Combine beer and coffee infusion, gently rack onto sugar solution.
3. Fill bottles, cap, condition ~2–3 weeks.
4. Kegging: Add coffee infusion to keg or just prior, purge with CO₂.
5. Carbonate at 12 PSI, 38°F for ~2–3 weeks.