Your Label Peelers Inky Shadows Imperial 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.Your Inky Shadows Imperial Stout is a robust, full-bodied beer kit crafted with 8 lbs. of dark dry malt extract and an array of malts that lend unique flavor and complexity. With 1 lb. of crystal malt (80L), 1 lb. of roasted barley, 1 lb. of chocolate malt, 8 oz. of black malt, and 1 lb. of flaked oats, this Imperial Stout is sure to please. Magnum hops (bittering) add a pleasant bitterness and Centennial hops (flavor) provide a hint of citrus, while Hallertau hops (aroma) offer a subtle floral aroma. The kit is completed with a packet of dry ale yeast (S-04) and a yeast energizer/Irish moss combo packet for a smooth and creamy finish. Inky Shadows Imperial Stout is sure to bring satisfying flavor and complexity to any beer lover’s palate.ABV: 8.4%IBU: 48SG: 1.086FG: 1.023SRM: 50IngredientsExtracts:- 8 lbs. Dark Dry Malt ExtractSpecialty Grains:;***Combined into one bag***- 1 lb. Crystal Malt (80L)- 1 lb. Roasted Barley- 1 lb. Chocolate Malt- 8 oz. Black Malt- 1 lb. Flaked OatsHops:;***Substitutions based on availability***- 1 oz. Magnum Hops (Bittering)- 1 oz. Centennial Hops (Flavor)- 1 oz. Hallertau Hops (Aroma)Yeast:;***Substitutions based on availability***- 1 packet of Dry Ale Yeast (S-04)Also Included:- 5 oz. Priming Sugar- 1 Yeast Energizer / Irish Moss Combo Packet- Muslin Grain BagHop Schedule;- 1 oz. Magnum Hops (Bittering) - 60 minutes- 1 oz. Centennial Hops (Flavor) - 15 minutes- 1 oz. Hallertau Hops (Aroma) - 5 minutesInstructions;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 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 cold 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!
