Toasted Coconut Stout Beer Kit - Extract

Description

Your Toasted Coconut Stout gives you a dark, roasted stout built on dark dry malt extract with caramel sweetness from the Caramel 80L malt and deep roast from the Briess Chocolate Malt and Roasted Barley Malt. Citra hops add citrus while Sabro hops bring tropical fruit notes that pair with the toasted coconut chips you add toward the end of fermentation. The SafAle S-04 yeast keeps fermentation clean so the malt and coconut stand out.

Your Label Peelers Toasted Coconut 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: 6.6% - 6.9%
• Original Gravity: 1.070 - 1.076
• Final Gravity: 1.012 - 1.016
• IBUs: 36
• SRM: 48

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 7 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Caramel 80L Malt
• 1 lb. Briess Chocolate Malt
• 8 oz. Roasted Barley Malt

Hops (substitutions based on availability)

• 1 oz. Citra Hops
• 1 oz. Sabro Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

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

Spice Pack

• 4 oz. Toasted Coconut Chips (Added toward the end of fermentation)

Instructions

Hop Schedule

• 60 minutes: .5 oz. Citra Hops (Bittering)
• 10 minutes: .5 oz. Citra (Flavor)
• 10 minutes: .5 oz. Sabro (Flavor)
• 0 minutes: .5 oz. Sabro (Flame Out)

1. Heat 2-3 gallons of water to 155°F.
2. Remove from heat and place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Stir in the dry malt extract until it become completely dissolved.
5. Return to heat source and bring wort to a rolling boil.
6. Once at a rolling boil, add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes remaining add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F with an immersion chiller or ice bath.
10. Transfer the wort to a sanitized 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. ***Once nearing the end of fermentation, add the coconut chips and let sit for an additional 3-4 days***
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!