Moonlit Java Stout Beer Kit – All Grain

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 7.5% 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 1.018, 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: ~7.5%
• IBU: ~40
• OG: ~1.072
• FG: ~1.018
• SRM: ~35
• Degrees Plato: ~17.5
• Disclaimer: All calculations approximate.

Ingredients – All Grain Version

Base & Specialty Malts

• 8 lbs Brewers 2-Row
• 1 lb Chocolate Malt
• 1 lb Roasted Barley
• 1 lb Flaked Oats

Hops

• 1 oz Cascade (60 min)

Coffee Addition

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

Yeast

• 1 packet American Ale Yeast

Additives

• 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 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.

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.
   • 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.