Sláinte Dry Irish Stout Beer Kit
Brand : Label Peelers
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- SKU:
- LP-Slainte
- UPC:
- 810194952401
- Shipping:
- Calculated at Checkout
Description
Your Sláinte Dry Irish Stout draws on traditional Irish stout ingredients to deliver roasted coffee and chocolate notes with a dry finish. Dark Dry Malt Extract, 2-Row Brewer's Malt, Chocolate Malt, Roasted Barley, and Black Malt build the malt backbone and color in your beer, while Fuggle hops supply a light balancing bitterness. Nottingham yeast ferments cleanly and the Glucoamylase Enzyme drives the final gravity low for dryness.
Your Label Peelers Sláinte Dry Irish 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: 7.0% - 7.4%
- Original Gravity: 1.057
- Final Gravity: 1.002
- IBUs: 32
- SRM: 47
Ingredients
Extracts
- 5 lbs. Dark Dry Malt Extract
Specialty Grains (combined into one bag)
- 1 lb. 2-Row Brewer's Malt
- 1 lb. Chocolate Malt
- 8 oz. Roasted Barley
- 4 oz. Black Malt
Hops (substitutions based on availability)
- 2 oz. Fuggle Hops
Yeast (substitutions based on availability)
- 1 Packet of Dry Yeast (Nottingham)
Also Included
- 5 oz. Priming Sugar
- Yeast Energizer / Irish Moss Combo Packet
- Muslin Grain Bag
- 10 g. Glucoamylase Enzyme (pitched with the yeast)
Instructions
Hop Schedule
- 60 minutes: 2 oz. Fuggle Hops (Bittering)
- Heat 2-3 gallons of water to 155°F.
- Place grains in a grain bag and steep in the hot water for 30 minutes.
- Remove the grain bag and discard.
- Stir in the dry malt extracts and mix until evenly dissolved.
- Bring wort to a rolling boil.
- Add the hops according to the hop schedule.
- Boil for 60 minutes, stirring occasionally.
- At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
- Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath work well for this.
- Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
- Pitch the yeast and 10 gram Glucoamylase Enzyme then seal the fermenter.
- Ferment at 68-70°F for 10-14 days. (Or until fermentation is complete)
- Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
- Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!
