Chicory Dickory Dock Stout Beer Kit

Introducing the Chicory Dickory Dock Stout Beer Kit - a unique brew that's a cut above your everyday stout. This isn't just a beer kit, it's a ticket to a flavor journey that's as exciting as it is rewarding.

Imagine a brew that's as earthy as a forest floor after a summer rain, with a complexity that's as intriguing as a well-written novel. That's what you get with our Chicory Dickory Dock Stout. The chicory, often used as a coffee substitute, infuses this beer with a fresh spin, creating a malt-forward background that's as unique as your fingerprint.

Your taste buds will dance with delight as they discover the subtle hint of licorice, a twist that adds an extra layer of complexity to this dark ale. And the flavor doesn't stop there. This stout pairs beautifully with chocolate and stone fruits, making it a versatile choice for any occasion.

Now, let's talk ingredients. This kit comes packed with 5 lbs. of Dark Dry Malt Extract, the backbone of your brew, providing a rich, malty sweetness. The 8 oz. of Maltodextrin adds body and mouthfeel, while the 1 lb. of Vienna Malt brings a touch of toasted and nutty flavor.

The 8 oz. of Caramel 80L Malt contributes a deep copper color and a hint of caramel sweetness. The 8 oz. of Chocolate Malt is the secret behind the stout's dark color and chocolatey undertones. The 4 oz. of Black Malt adds depth and intensity to the color and flavor.

To balance out the sweetness, we've included 2 oz. of Fuggle Hops, known for their earthy and mildly bitter profile. And to top it all off, a spice pack that's like the cherry on top of your brewing experience.

With the Chicory Dickory Dock Stout Beer Kit, you're not just brewing beer, you're crafting an experience. So, roll up your sleeves, and let's get brewing!

ABV: 5.3% - 5.7%
IBU: 22
SG: 1.060
FG: 1.018
SRM: 38

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. With 15 minutes remaining add the Yeast Energizer / Irish Moss Combo Packet and your 8 oz. Maltodextrin.
9. Cool the wort to 70°F.
10. Transfer the wort to a 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 and add the contents of the spice pack. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!