Corner Pub English Mild Ale Beer Kit - Extract

Your Corner Pub English Mild Ale Beer Kit - Extract is an easy-drinking ale with a delightful malty profile and low bitterness. Imagine yourself savoring a pint at a cozy English pub, where the atmosphere is as warm and inviting as the ale in your hand. This kit brings that experience to your home, offering a cost-effective brewing option that doesn't skimp on flavor. You'll find that the 6.0 lbs of Briess Pilsen Light Dry Malt Extract lay the foundation for a light, crisp body, while the 1.0 lb of Caramel/Crystal Malt 60L adds a touch of sweetness and depth, reminiscent of toffee and caramel. The 0.5 lb of Chocolate Malt weaves in subtle notes of cocoa, creating a rich tapestry of flavors that dance on your palate.

As you brew, the 1.0 oz of East Kent Goldings Hops will infuse your ale with a gentle bitterness, balancing the malt's sweetness and adding a hint of earthy, floral aroma. The S-04 English Ale Yeast works its magic, fermenting your brew to perfection and ensuring that each sip is as satisfying as the last. This kit is designed for both novice and seasoned brewers, making it a perfect choice for anyone looking to explore the world of English ales. So, roll up your sleeves, gather your brewing gear, and get ready to enjoy a pint of tradition with the Corner Pub English Mild Ale Beer Kit.

Extracts & Fermentables:

6.0 lbs Briess Pilsen Light Dry Malt Extract
1.0 lb Caramel/Crystal Malt 60L (steeping grain)
0.5 lb Chocolate Malt (steeping grain)
1.0 oz East Kent Goldings Hops (Bittering)
1 packet S-04 English Ale Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Steep Specialty Grains:
Heat 2.5 gallons of water to 155°F.
Steep Caramel/Crystal 60L and Chocolate Malt in a grain bag for 30 minutes. Remove grains.

Boil the Wort:
Bring to a boil and add 5.0 lbs Pilsen Light LME. Stir until fully dissolved.
Add 1.0 oz East Kent Goldings Hops and boil for 60 minutes.

Chill and Ferment:
Cool wort to 68°F and top off with water to achieve a total volume of 5 gallons.
Transfer to a sanitized fermenter and pitch S-04 yeast.
Ferment at 68°F for 10–14 days.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.