Moonlit Java Stout Beer Kit – All Grain

What's in the Box

Ingredients – All Grain Version

Base & Specialty Malts: ***Combined in one bag***

• 8 lbs Brewers 2-Row

• 1 lb Chocolate Malt

• 1 lb Roasted Barley

• 1 lb Flaked Oats

Hops: ***Substitutions based on availability***

• 1 oz Cascade (60 min)

Coffee Addition: ***Customer Provided***

• 4 oz Coarsely Ground Coffee (cold-brew or added at secondary)

Yeast: ***Substitutions based on availability***

• 1 packet American Ale Yeast (SafAle US-05)

Also Included:

• 5 oz Priming Sugar

Brewing Instructions – All Grain Version

1.  

   Prepare Equipment

   • Sanitize brew kettle, mash tun, fermenter, airlocks, spoons—anything that touches wort or beer.
   • Prepare your chilling method; stouts benefit from quick cooling to

       

     Moonlit Java Stout Beer Kit – All Grain

     Flavor Description

     If you’re the kind of brewer who craves depth in every pour, Moonlit Java Stout delivers a roasty, caffeinated experience that hits all the right notes. Inspired by Troegs Java Head, this all grain beer kit brings together bold roasted malts, smooth chocolate undertones, and a freshly brewed coffee finish that lingers like a late-night conversation.

     With an estimated 5.0% - 5.8% ABV, this stout leans into richness without overwhelming your palate. The backbone of Brewers 2-Row malt lays a clean foundation, while Chocolate Malt and Roasted Barley add layers of dark cocoa and charred espresso. The addition of Flaked Oats gives you a silkier mouthfeel, softening the edge and balancing the roasted bitterness.

     You’ll get a solid bitterness around 40 IBU from Cascade hops added at 60 minutes, enough to counter the malt sweetness but without stealing the show. And the real star? 4 oz of coarsely ground coffee, added cold-brewed or during secondary fermentation—your choice for dialing in your preferred level of roast character.

     Fermented with a clean-finishing American Ale yeast, Moonlit Java clocks in at a final gravity of about 1.012 - 1.016, making it satisfyingly full-bodied with a touch of sweetness to round out the roast.

     This is the stout you brew when you're after more than just malt and hops—you're brewing nuance. You’re brewing complexity. You’re brewing a stout that stays bold from the first sip to the final swirl.

     ABV: ~5.0% - 5.8%
     IBU: ~40
     OG: ~1.050 - 1.058
     FG: ~1.012 - 1.016
     SRM: ~48
     Degrees Plato: ~17.5
     Disclaimer: All calculations approximate.

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     Ingredients – All Grain Version

     Base & Specialty Malts: ***Combined in one bag***
     

     • 8 lbs Brewers 2-Row

     • 1 lb Chocolate Malt

     • 1 lb Roasted Barley

     • 1 lb Flaked Oats

     Hops: ***Substitutions based on availability***

     • 1 oz Cascade (60 min)

     Coffee Addition: ***Customer Provided***

     • 4 oz Coarsely Ground Coffee (cold-brew or added at secondary)

      

     Yeast: ***Substitutions based on availability***

     • 1 packet American Ale Yeast (SafAle US-05)

      

     Also Included:

     • 5 oz Priming Sugar

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     Brewing Instructions – All Grain Version

     1.  

        Prepare Equipment

        • Sanitize brew kettle, mash tun, fermenter, airlocks, spoons—anything that touches wort or beer.
        • Prepare your chilling method; stouts benefit from quick cooling to preserve coffee aromatics later.

     2.  

        Mash

        • Heat 4.5 gallons water to 152°F.
        • Mash Brewers 2-Row, Chocolate Malt, Roasted Barley, and Flaked Oats for 60 minutes.
        • Stir gently to ensure consistent temperature.

     3.  

        Sparge

        • Heat 4 gallons water to 168°F.
        • Sparge slowly, collecting ~6.5 gallons of wort in your boil kettle.

     4.  

        Boil & Hops

        • Boil for 60 minutes total:
          • 60 min: 1 oz Cascade
        • Stir to avoid scorching; watch for boil-overs.

     5.  

        Cool & Ferment

        • Chill wort to 68°F. An immersion chiller or ice bath works well for this.
        • Transfer to sanitized fermenter, aerate thoroughly.
        • Pitch 1 packet American Ale Yeast.
        • Ferment at 68°F for about 2 weeks or until final gravity is stable.

     6.  

        Coffee Addition

        • Prepare 4 oz coarsely ground coffee using a cold-brew method (or steep gently at cooler temps).
        • Add the coffee infusion to secondary fermentation or just before packaging. Taste to avoid over-extraction.

     7. Packaging

        • Bottling:

          1. Dissolve 5 oz priming sugar in 2 cups boiling water; cool.
          2. Combine beer and coffee infusion, gently rack onto sugar solution.
          3. Fill bottles, cap, condition ~2–3 weeks.

        • Kegging:

          1. Add coffee infusion to keg or just prior, purge with CO₂.

          2. Carbonate at 12 PSI, 38°F for ~2–3 weeks.