Oaty McOatface Stout Beer Kit

Description

Your Oaty McOatface Stout gives you a robust stout with smooth and creamy mouthfeel from the flaked oats. Dark dry malt extract, roasted barley, and chocolate malt create the deep dark color along with roasted malt notes, while caramel/crystal malt 120L adds a touch of sweetness. Northern Brewer hops supply bitterness, Fuggles contribute flavor, and East Kent Goldings add aroma. The SafAle S-04 yeast produces a clean fermentation for a satisfying finish.

Your Label Peelers Oaty McOatface 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: 6.2% - 6.7
• Original Gravity: 1.068 - 1.074
• Final Gravity: 1.020 - 1.026
• IBUs: 39
• SRM: 38

Ingredients

Extracts and Maltodextrin

• 6 lbs. Dark Dry Malt Extract
• 1 lb. Maltodextrin

Specialty Grains (combined into one bag)

• 1 lb. Flaked Oats
• 8 oz. Roasted Barley
• 8 oz. Chocolate Malt
• 8 oz. Caramel/Crystal Malt - 120L

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops (Bittering)
• 1 oz. Fuggles Hops (Flavor)
• 1 oz. East Kent Goldings Hops (Aroma)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle S-04)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Northern Brewer Hops (Bittering) - Boil 60 minutes
• 1 oz. Fuggles Hops (Flavor) - Boil 15 minutes
• 1 oz. East Kent Goldings Hops (Aroma) - Boil 5 minutes

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