Razzle Dazzle Stout Beer Kit

Description

Your Razzle Dazzle Stout gives you a roasty dark profile from the Chocolate Malt and Blackprinz Malt, balanced by caramel and toffee notes from the Caramel 80L Malt. The Golden Light Dry Malt Extract supplies a light sweet base while Fuggle hops contribute earthy and woody character and German Tettnang adds subtle spice. Lallemand Nottingham yeast keeps fermentation clean so the malt and hop notes remain clear. Raspberry flavoring added at bottling supplies a tart fruity finish that cuts through the richness.

Your Label Peelers Razzle Dazzle 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: 5.3% - 5.7%
• Original Gravity: 1.056
• Final Gravity: 1.013
• IBUs: 29
• SRM: 30

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Caramel 80L Malt
• 8 oz. Chocolate Malt
• 4 oz. Blackprinz Malt

Hops (substitutions based on availability)

• 2 oz. Fuggle Hops
• 1 oz. German Tettnang Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Raspberry Flavoring (added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Fuggle Hops (Bittering)
• 15 minutes: 1 oz. Fuggle Hops (Flavor)
• 5 minutes: 1 oz. German Tettnang (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a muslin 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 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 the 15 minute hop addition also add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean 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 and 4 oz. raspberry flavoring. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!