Exclusion Stout Beer Kit, Gluten-Free Ingredients

Description

Your Exclusion Stout gets its deep black color and dark flavor from the D-240 Belgian candi syrup, which brings notes of dark fruit, toffee and a hint of chocolate. White sorghum syrup and rice syrup solids make up the rest of the fermentables, giving you a lighter body and a dry finish that keeps the beer easy to drink.

A small 60 minute addition of Hallertau Hersbrucker keeps the bitterness low, and the 5 minute addition adds a mild floral and herbal aroma. The dry yeast ferments clean, so your stout stays focused on the candi syrup character.

Every fermentable in your kit (sorghum syrup, rice syrup solids and candi syrup) is gluten-free. If you're brewing for someone with celiac disease, use dedicated or thoroughly cleaned equipment, since your gear can carry gluten from earlier batches.

Your Exclusion Stout kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.5% - 5.7%
• Original Gravity: 1.048 - 1.052
• Final Gravity: 1.007 - 1.009
• IBUs: 6
• SRM: 47
• Boil Time: 60 min

Disclaimer: All calculations are approximate.

Ingredients

Fermentables

• 2 lbs. Rice Syrup Solids
• 2 lbs. Belgian Candi Syrup (D-240)
• 3.3 lbs. White Sorghum Syrup

Hops (substitutions based on availability)

• 0.25 oz. Hallertau Hersbrucker (Boil for 60 min)
• 0.75 oz. Hallertau Hersbrucker (Boil for 5 min)

Yeast (substitutions based on availability)

• Packet of Dry Yeast

Also Included

• 5 oz. Priming Sugar
• 1x Irish Moss/Energizer Combo Packet (added last 15 mins of boil.)

Instructions

Hop Schedule

• 60 minutes: 0.25 oz. Hallertau Hersbrucker
• 5 minutes: 0.75 oz. Hallertau Hersbrucker

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 155°F.
3. Remove pot from heat and gradually stir in Sorghum Syrup until fully dissolved. Return to heat and bring to a boil.
4. Add 0.25 oz. Hallertau Hersbrucker Hops at 60 minutes.
5. Add 0.75 oz Hallertau Hersbrucker at 5 minutes.
6. Add 2 lbs of Rice Syrup Solids and Belgian Candi Syrup to the boil with 15 minutes remaining.
7. Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter and top up to 5 gallons with cool water.
8. Pitch yeast into the fermenter. Ferment at 68°F for 2 weeks or until fermentation is complete.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix evenly, and bottle.
4. Condition bottles at room temperature for 3-4 weeks before chilling and serving.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.