Final Course (Sweet Stout) HBL 5 Gal Extract With Grain Recipe Kit

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MSRP: $47.72
Price: $28.66
(You save $19.06 )
SKU:
HBLEG036
UPC:
717125033362
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Product Overview

Final Course (Sweet Stout) HBL 5 Gal Extract With Grain Homebrew Recipe Kit

With dessert or as dessert, beside ice cream or on ice cream. This sweet stout is a delicious end to a dining experience.

Kit includes

  • 2 - 3.3 lb CBW Pilsen Light LME
  • 12 oz Caramel Malt 40L
  • 8 oz Caramel Malt 60L
  • 4 oz Caramel Malt 120L
  • 8 oz Chocolate Malt
  • Note: All grain will be milled and packed in one bag
  • 2 - 1 oz East Kent Goldings Hops
  • 2 - Grain Steeping Bags

Yeast, Bottle Caps, Yeast Nutrient, and Priming Sugar NOT Included

HomeBrew4Less Homebrewing ingredient kits are built to order, please allow extra order processing time. 

Note: You may have extra ingredients then you need to make this homebrew recipe due to standard packaging sizes, feel free to use them in another brewing recipe or boost the specs of this one.

You will need standard homebrewing equipment, bottles, etc - this kit is homebrew recipe ingredients only.

You may also need a scale to measure some of the ingredients (they are not pre-measured)

Final Course (Sweet Stout)

Type: Ale
Style: Stout
Batch Size: 5 gallons
Recipe Type: Extract with grain

Ingredients

Quantity Ingredient Comment Malt Style
6.6 lbs CBW Pilsen Light LME Extract, LME
0.75 lb Caramel Malt 40L Caramel, Crystal
0.5 lb Caramel Malt 60L Caramel, Crystal
0.25 lb Caramel Malt 120L Caramel, Crystal
0.5 lb Chocolate Malt Roasted, Chocolate
1.25 oz East Kent Goldings Hops (5% AA) Boil 60 minutes
1 capsule Servomyces Yeast Nutrient Boil 10 minutes
NOT Included in kit
1 vial WLP002 English Ale Yeast
or 1318 London Ale III
NOT Included in kit

 

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Add Servomyces as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 14 days at 65-68ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.057
Final Gravity: 1.015
Alcohol by Weight: 4.4%
Alcohol by Volume: 5.5%
IBU: 23
Color: 40 SRM

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