S'more Fun Blonde Stout Beer Kit - Extract

Description

Your S'more Fun Blonde Stout gives you a light golden beer built on Golden Light Dry Malt Extract. Flaked Oats contribute creaminess while Caramel 60L Malt and Biscuit Malt add subtle sweetness and a nutty backbone. Cacao Nibs in secondary fermentation supply chocolate richness and Toasted Marshmallow Flavoring delivers the campfire aroma. Saaz and East Kent Golding hops provide herbal and floral notes, and SafAle S-04 yeast ferments cleanly.

Your Label Peelers S'more Fun Blonde 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: 5.4% - 5.9%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.010 - 1.014
• IBUs: 17
• SRM: 7

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Flaked Oats
• 4 oz. Caramel 60L Malt
• 4 oz. Biscuit Malt

Hops (substitutions based on availability)

• 1 oz. Saaz Hops
• 1 oz. East Kent Golding Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

• 5 oz. Priming Sugar
• Irish Moss / Energizer Combo Packet
• Muslin Grain Bag
• 4 oz. Cacao Nibs (added during secondary fermentation)
• 4 oz. Toasted Marshmallow Flavoring (only using 2 oz. right before bottling)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Saaz Hops (Bittering)
• 5 minutes: 1 oz. East Kent Golding (Flavor / Aroma)

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 gentle 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 work 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 5-7 days.
13. Transfer to a secondary fermenter on top of your 4 oz. Cacoa Nibs. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 2 oz. of toasted marshmallow flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!