Doak's Last Stand Beer Kit

Description

Your Label Peelers Doak's Last Stand 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.

Doak's Last Stand is an intense smoked porter beer kit that combines rich and complex flavors. This beer has a dark, robust color with a deep, rich aroma. It starts off with a strong, smoky maltiness from the Munich and Smoked Malts, with hints of chocolate and caramel from the Chocolate and Crystal malts. The Northern Brewer and Cryo Cascade hops give it a balanced bitterness and a fruity, floral aroma. The US-05 yeast provides a clean, crisp finish to the beer. With its intense flavor and robust body, Doak's Last Stand is sure to please even the most discerning of beer drinkers.

ABV: 6.0% - 6.5%
IBU: 54
SG: 1.060 - 1.066
FG: 1.010 - 1.014
SRM: 30

Ingredients

Extracts:
- 6 lbs. Light Dry Malt Extract

Specialty Grains: ***Combined into one bag***
- 1 lb. Munich Malt
- 8 oz. Smoked Malt
- 8 oz. Chocolate Malt
- 8 oz. Crystal 60L Malt

Hops: ***Substitutions based on availability***
- 1 oz. Northern Brewer Hops (Bittering)
- 1 oz. Cryo Cascade Hops (Aroma)

Yeast: ***Substitutions based on availability***
- Package of Dry Yeast (SafAle US-05)

Also Included:
- 5 oz. Priming Sugar
- 1 Yeast Energizer / Irish Moss Combo Packet
- Muslin Grain Bag

Hop Schedule

- 1 oz. Northern Brewer Hops (Bittering) - Boil for 60 minutes
- 1 oz. Cryo Cascade Hops (Aroma) - Boil for 15 minutes

Instruction

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, spare (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the 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 add 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 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.
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!