High and Mighty Oaked Imperial Ale Beer Kit - Extract
Brand : Label Peelers
- SKU:
- LP-High-And-Mighty-Oaked-Imperial-Ale-Extract
- UPC:
- 00810194955174
- Shipping:
- Calculated at Checkout
Your High and Mighty Oaked Imperial Ale Label Peelers Original Extract 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.
The High and Mighty Oaked Imperial Ale Beer Kit lives up to its name offering a brewing experience that delivers bold and complex flavors. With its towering 12.5% ABV, this imperial ale is perfect for brewers who appreciate a strong, full-bodied beer with a rich flavor profile. The combination of malts and oak aging results in a beer that stands out for its balance of sweetness and depth.
At the core of this brew is a blend of Light Dry Malt Extract, complemented by Bonlander Munich Malt, Caramel Malt, and Bries Special Roast Malt. The result is a brew that exudes smooth caramel, toffee, and a touch of dark fruit flavors. These malt notes are enhanced by the Belgian Candi Syrup and the addition of oak cubes during secondary fermentation, contributing a subtle vanilla and tannin character that further enriches the beer’s complexity.
The hop additions of Magnum Hops, Fuggle Hops, and East Kent Goldings Hops lend a mild bitterness to balance the malt sweetness, while the 50 IBU provides a subtle hop presence that doesn’t overpower the drink. This balance allows the oak and malt flavors to shine through, offering a sophisticated beer that’s both smooth and assertive.
This beer kit is ideal for those who enjoy a well-crafted, high-gravity ale that’s both rich and bold. The oak infusion ensures a complex layering of flavors, making each sip a truly enjoyable experience. Whether you’re brewing for the first time or are an experienced brewer, the High and Mighty Oaked Imperial Ale Beer Kit provides the perfect balance of flavors and complexity to satisfy your brewing aspirations.
ABV: 12.5%
IBU: 50
Original Gravity (OG): 1.110
Final Gravity (FG): 1.022
SRM: 15
Dry Malt Extract (DME):
12 lbs Light Dry Malt Extract
Specialty Grains:
2 lbs Bonlander Munich Malt 10L
1 lb Caramel Malt 40L
0.5 lb Bries Special Roast Malt 150L
Hops:
1 oz Magnum Hops - 60 min
1 oz Fuggle Hops - 15 min
1 oz East Kent Goldings Hops - 5 min
Yeast:
2 packets High Gravity Yeast
Additives:
2 lbs Belgian Candi Syrup (90 Lovibond) - 15 min
4 oz American Medium Toast Oak Cubes - Secondary Fermentation
5 oz Priming Sugar
1 Muslin Bag
1 Yeast Nutrient/Irish Moss Combo Packet
HOPS SCHEDULE
1 oz Magnum Hops at 60 minutes.
1 oz Fuggle Hops at 15 minutes.
1 oz East Kent Goldings Hops at 5 minutes.
INSTRUCTIONS
Prepare Equipment:
Sanitize all brewing equipment thoroughly.
Steep Specialty Grains:
Heat 2.5 gallons of water to 155°F. Add Light Munich Malt 10L, Caramel Malt 40L, and Special Roast Malt 150L to a muslin bag and steep for 30 minutes. Remove grains and discard.
Dissolve Dry Malt Extract:
Remove pot from heat and gradually stir in Light DME until fully dissolved. Return to heat and bring to a boil.
Boil:
Add hops at the following intervals:
1 oz Magnum Hops at 60 minutes.
1 oz Fuggle Hops as well as Yeast Energizer/Irish Moss Combo with 15 minutes remaining in the boil.
1 oz East Kent Goldings Hops at 5 minutes.
Add Belgian Candi Syrup:
Add 2 lbs Belgian Candi Sugar (dark) to the boil with 15 minutes remaining. Stir until fully dissolved.
Cool and Transfer:
Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter.
Fermentation:
Pitch 2 packets of High Gravity Yeast into the fermenter. Ferment at 68°F for 3 weeks, allowing the temperature to rise to 72°F during fermentation to ensure full attenuation.
Oak Aging:
After primary fermentation, transfer beer to a secondary fermenter. Add 4 oz medium toast oak cubes (sanitized by soaking in bourbon or boiling water). Age for 4-6 weeks at 65°F.
Packaging Options:
Priming for Bottling:
Dissolve 5 oz priming sugar in 2 cups boiling water. Cool and add to bottling bucket. Transfer beer on top to mix evenly. Bottle and cap securely. Condition bottles at room temperature for 3-4 weeks before serving.
Kegging:
Transfer beer to a sanitized keg. Carbonate at 15 PSI and store at 38°F for 2-3 weeks before serving.
