World Record Holder Irish Dry Stout Clone Beer Kit-Extract

Description

Your World Record Holder Irish Dry Stout Clone is modeled on Guinness Draught and gives you deep roasted malt flavors with a smooth, creamy mouthfeel and balanced bitterness. The 4 lbs of Briess Dark Dry Malt Extract supplies a rich malt backbone with caramel and toasty notes, while 1 lb of Roasted Barley adds the signature dark color and roasted coffee-like bitterness. 8 oz of Flaked Barley enhances body and contributes to the velvety texture.

1 oz of East Kent Goldings Hops at 60 minutes provides subtle earthy spice that complements the dark malts, and the SafAle S-04 yeast delivers a clean, well-attenuated finish.

Your Real Fake World Record Holder Draught Irish Dry Stout - Extract Clone 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: 3.8% - 4.2%
• Original Gravity: 1.040 - 1.044
• Final Gravity: 1.010 - 1.014
• IBUs: 21
• SRM: 32

Ingredients

Extracts

• 4 lbs Briess Dark Dry Malt Extract (DME)

Specialty Grains (combined in one bag)

• 1 lb Roasted Barley (steeping grain)
• 8 oz Flaked Barley (steeping grain)

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops (Bittering)

Yeast (substitutions based on availability)

• 1 packet Dry Ale Yeast (SafAle S-04)

Also Included

• 5 oz Priming Sugar
• 1 Muslin Bag
• 1 Irish Moss/Energizer Combo

Instructions

Hop Schedule

• 60 minutes: 1 oz East Kent Goldings Hops

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag 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 cold 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!