Sweetheart Strawberry Chocolate Stout Beer Kit

Description

Your Sweetheart Strawberry Chocolate Stout combines chocolate character from Chocolate Malt and Cacao Nibs with strawberry flavoring added at bottling. Golden Light Dry Malt Extract forms the base while Caramel 80L Malt and Blackprinz Malt contribute roast and depth. Fuggle and German Tettnang hops supply earthy bitterness, and Lallemand Nottingham yeast supports a clean fermentation.

Your Label Peelers Sweetheart Strawberry Chocolate 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%
• Original Gravity: 1.054
• Final Gravity: 1.013
• IBUs: 24
• SRM: 26

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
• Irish Moss / Energizer Combo Packet
• Muslin Grain Bag
• 4 oz. of Cacao Nibs (Added during secondary fermentation)
• 4 oz. Strawberry 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 cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a secondary fermenter on top of your 4 oz. Cacoa Nibs. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz. of strawberry flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!