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£19.97

This kit creates 23L of a traditional stout using Espe as the yeast. For best results ferment at 32°C. If you don’t have a fermentation chamber, drain the wort out of the kettle at around 35°C into the fermenter, pitch the yeast and then wrap the fermenter in a sleeping bag to hold the temperature.

Recipe
OG: 1.062
FG: 1.012
ABV: 6.51%
EBC: 99.4
IBU: 49.94
Batch size: 23L
Efficiency: 85%

Fermentables
Maris Otter 4.5kg
Carafa III: 0.7kg
Roasted barley: 0.3kg
Dark crystal: 0.3kg

Hops
Magnum 12g @ 60 min

Yeast
Espe

Process
Mash in at 65°C for 60-90 minutes, then raise the temperature to 75°C for 10 minutes. Drain off the wort and sparge, collecting around 28 litres of wort. Bring the wort to the boil adding the hops in at the prescribed time. Cool quickly and then pitch rehydrated yeast. Ferment at 32°C for a week or until final gravity is reached. If possible, cold crash for a few days then bottle or keg.