Brewferm beer kit Imperial Stout hopped 1.5kg

A strong, flavorful stout. Dark and bitter thanks to the use of roasted malt.
Soft mouthfeel with delicious notes of chocolate and coffee.

Hopped malt extract 1.5kg. The easiest way to brew beer.

    Initial density: 1070
    Expected density: 1015
    Alcohol content: 7.5% by volume
    For 9 liters of beer
    IBU: 45 - 55
    Color: black
    Yeast: Union jack

Instructions for use of Brewferm® beer kits
Read these instructions carefully and completely before you begin. The preparation steps are essentially the same for all beer varieties
, only the amounts of sugar and water are different for the different varieties.
The respective amounts are given for each variety in the WATER AND SUGAR TABLE.

Brewferm® beer kits are very easy to use.
The most important thing is the complete cleanliness of all the tools used.

Procedure
1. Remove the lid and the packet of yeast.
2. Open the can and place it in a pot with warm water (+/- 40 °C) so that the barley malt extract takes on a more liquid consistency.
3. Pour the contents of the can into your clean fermentation bucket.
4. Rinse the can well with 1 liter of warm water and add it.
5. Dissolve the amount of SUGAR 1 in 2 liters of warm water and add the sugar water. (If SUGAR 1 = 0 grams, just add
2 liters of warm water).
6. Mix everything thoroughly with a clean mash paddle or spoon.
7. Add cold WATER 1 and stir everything again.
8. Let the mixture cool down to about 20-25 °C.
9. You can now measure the specific gravity using a hydrometer. The ideal value is recorded on the label (initial density) and in the table
below.
10. Open the yeast and distribute the contents of the packet evenly on the surface of the liquid.
Fermentation
11. Close the fermentation bucket and attach the fermentation bung, which you fill about halfway with water beforehand.
12. Place the bucket in a warm place where the temperature is as stable as possible (18-23 °C) and let your beer ferment for 7-10 days.
Bottling
13. Use a hydrometer to determine the specific gravity. Your beer is ready to be bottled:
- When no more activity can be detected in the fermentation bucket and
- The measured specific gravity (SG) is more or less equal to the expected SG (see chart) and
- The SG has remained stable for 48 hours
Note: Measuring is knowing; if you are not sure, wait 48 hours and then measure again.
14. Transfer the beer to a clean fermentation bucket, preferably with a hose, without stirring the sediment.
15. Add 7 grams of sugar per liter of bottled beer (when kegging, use 2.5 grams of sugar per liter).
16. Stir thoroughly. TIP: Dissolve the sugar in a little warm water and let it cool to room temperature.
17. After bottling, close the bottles with a crown cork or swing top, and store at room temperature (18-23 °C) to allow the second fermentation to begin.
18. After 10 days, move the beer to a cooler place to age (6 to 8 weeks).
19. Open your beer, pour and enjoy! Cheers!
Tips
- All utensils used must be absolutely clean! Use a cleaning product specifically designed for this purpose, such as Chemipro® OXI or PBW, combined with Star San.
- Things to know about measuring. All fermentation is a biochemical process and not an exact science. Do not panic if your fermentation values do not match the values in the chart.