Skinny Cow Light Milk Stout Beer Kit - Extract

Description

Your Skinny Cow Light Milk Stout gives you the gentle coffee and cocoa notes of a classic milk stout in a lighter body. Chocolate Malt 350L and Roasted Barley supply the light roast character while Caramel Malt 60L contributes subtle caramel sweetness that the lactose smooths into a creamy finish. Pale Dry Malt Extract keeps the body sessionable and SafAle S-04 yeast ferments cleanly so the malt profile remains balanced and approachable.

Your Skinny Cow Light Milk Stout Label Peelers Original Extract 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% - 4.4%
• Original Gravity: 1.038 - 1.044
• Final Gravity: 1.007 - 1.011
• IBUs: 21
• SRM: 29

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts and Lactose

• 4 lbs Pale Dry Malt Extract
• 1 lb Lactose (Milk Sugar)

Specialty Grains (combined into one bag)

• 8 oz. Chocolate Malt 350L
• 8 oz. Caramel Malt 60L
• 8 oz. Roasted Barley

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops - 60 min

Yeast (substitutions based on availability)

• 1 packet SafAle S-04 Yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops - 60 min

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, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and lactose then 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 clean, filtered 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!