Centennial Blonde Ale Beer Kit - Extract

Description

Your Centennial Blonde Ale gives you a light, refreshing blonde ale with a balanced malt profile and pleasant hop aroma that makes an ideal session beer. The 6 lbs of Light Dry Malt Extract provides a smooth malty base while the 8 oz of Caramel/Crystal Malt (10L) adds subtle sweetness and a hint of caramel.

Your Label Peelers Centennial Blonde Ale 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.

Beer Specifications

• ABV: 5.2% - 5.6%
• Original Gravity: 1.050 - 1.056
• Final Gravity: 1.010 - 1.013
• IBUs: 51
• SRM: 5

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Light Dry Malt Extract (DME)

Specialty Grains (combined into one bag)

• 8 oz Caramel/Crystal Malt (10L)

Hops (substitutions based on availability)

• 1 oz Centennial Hops
• 1 oz Cascade Hops

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar
• Muslin Grain Bag
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 60 minutes: 1 oz Centennial Hops
• 30 minutes: 0.25 oz Cascade Hops
• 15 minutes: 0.25 oz Cascade Hops
• 5 minutes: 0.5 oz Cascade Hops

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, 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!