Chicory Dickory Dock Stout Beer Kit

Description

Your Chicory Dickory Dock Stout gives you a dark, roasty ale with chocolate undertones from the chocolate malt and black malt. Chicory root and licorice root add earthy and subtle anise notes to your beer while Vienna malt and caramel 80L malt build the malt backbone. Fuggle hops contribute earthy bitterness and the SafAle S-04 yeast ferments clean.

Your Label Peelers Chicory Dickory Dock 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: 5.0% - 5.4%
• Original Gravity: 1.050 - 1.056
• Final Gravity: 1.013 - 1.017
• IBUs: 21
• SRM: 33

Ingredients

Extracts and Maltodextrin

• 5 lbs. Dark Dry Malt Extract
• 8 oz. Maltodextrin

Specialty Grains (combined into one bag)

• 1 lb. Vienna Malt
• 8 oz. Caramel 80L Malt
• 8 oz. Chocolate Malt
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 2 oz. Fuggle Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle S-04)

Spice Pack (combined into one bag)

• 0.5 oz Licorice Root
• 1.5 oz. Chicory Root

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• 2x Muslin Grain Bags

Instructions

Hop Schedule

• 60 minutes: 1 oz. Fuggle Hops (Bittering)
• 10 minutes: 1 oz. Fuggle Hops (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. With 15 minutes remaining add the Yeast Energizer / Irish Moss Combo Packet and your 8 oz. Maltodextrin.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a 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 5-7 days.
13. Transfer to a secondary fermenter and add the contents of the spice pack to the additional muslin bag provided. Add to your brew and 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!