Midnight Silk Cream Stout Beer Kit – All Grain
Brand : Label Peelers
- SKU:
- LP-Midnight-Silk-Cream-Stout-All-Grain
- UPC:
- 00810194956195
- Shipping:
- Calculated at Checkout
Flavor Description
Midnight Silk Cream Stout – All Grain Beer Kit brings you a deeply satisfying stout experience that balances rich roasted flavors with a gentle, smooth finish. Brewed with a blend of chocolate malt, roasted barley, and flaked barley, this cream stout layers complex notes of dark chocolate and freshly brewed coffee into every sip. The roasted grains give it that signature depth and darkness, while flaked barley lends a soft, silky body that glides across your palate. A light touch of Fuggles hops adds subtle earthiness without overpowering the malt-forward profile. At just under 5% ABV, this stout is full-flavored without being too heavy, making it a great choice for cooler evenings or whenever you're craving a dark beer with balance. The English ale yeast completes the profile with a clean, traditional finish that lets the malt character shine. If you're into brewing a smooth and roasty beer with coffee and chocolate tones, this all grain cream stout kit is crafted to help you do just that—right in your own home.
ABV: 4.9%
IBU: 22
OG: 1.048
FG: 1.012
SRM: 35
Degrees Plato: ~12
Disclaimer: All calculations are approximate.
Ingredients
Base & Specialty Malts
6 lbs Brewers 2-Row
1 lb Flaked Barley
1 lb Chocolate Malt
1 lb Roasted Barley
Hops
1 oz Fuggles (60 min)
Yeast
1 packet English Ale Yeast
Additives
5 oz Priming Sugar
Brewing Instructions
Prepare Equipment
Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.
Mash
Heat 4.5 gallons of water to 152°F.
Slowly stir in the 2_row Brewers Malt, Crystal 60, and Victory Malt to avoid clumps.
Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.
Sparge
Heat an additional 4 gallons of water to 168°F for sparging.
Recirculate the first runnings until clear, then begin lautering.
Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).
Boil & Hop Schedule
Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
Total Boil Time: 60 minutes
60 min: Add 1 oz Fuggle
15 min: Add 1 oz East Kent Goldings
5 min: Add 1 oz East Kent Goldings
Keep the boil steady, stirring occasionally to prevent scorching.
Cool & Transfer
After the 60-minute boil, rapidly cool the wort to around 68°F.
Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.
Fermentation
Pitch 1 packet of English Ale Yeast at ~68°F.
Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
Verify stable final gravity (no change over 2–3 days) before bottling.
Priming for Bottling:
Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
Fill sanitized bottles, leaving about an inch of headspace, and cap.
