Humboldt Clouds Double IPA Beer Kit - Extract

Your Humboldt Clouds Double IPA Beer Kit - Extract makes a bold, resinous West Coast double IPA right in your own home. This kit is designed for those who crave an amplified "dank" hop profile, delivering a beer that is rich with earthy, piney, and citrus notes. As you brew, you'll appreciate the pronounced bitterness and the unmistakable aroma of "skunked hops" that this kit promises.

Your brewing journey begins with 9 lbs of Light Dry Malt Extract (DME), providing a solid foundation for the robust flavors to come. The addition of 1 lb of Carapils (Dextrin) Malt and 0.75 lb of Light Crystal Malt (20L) contributes to a smooth mouthfeel and a hint of sweetness that balances the intense hop character.

The hop schedule is where your Humboldt Clouds Double IPA truly shines. You'll start with 1 oz of Magnum Hops for a 60-minute boil, laying down a strong bitter base. As you progress, 1 oz of Columbus Hops at 30 minutes, 1 oz of Simcoe Hops at 15 minutes, and 1 oz of Chinook Hops at 10 minutes build layers of complexity with their earthy and piney notes. At the end of the boil, 1 oz of Amarillo Hops adds a burst of citrus aroma.

To elevate your beer to new heights, you'll dry hop with 2 oz each of Mosaic, Cascade, and Nelson Sauvin Hops for five days. This step infuses your brew with vibrant aromas and flavors, ensuring that every sip is an intense flavor experience.

Finally, the fermentation process is powered by 2 packets of SAFALE US-05 DRY ALE YEAST, which works diligently to bring all these elements together into a harmonious, hop-forward masterpiece. Whether you're a seasoned brewer or a hophead looking to explore the world of double IPAs, the Humboldt Clouds Double IPA Beer Kit offers you the tools to create a beer that is as bold and adventurous as you are.

Extracts:
9 lbs Light Dry Malt Extract (DME)

Specialty Grains:
1 lb Carapils (Dextrin) Malt
0.75 lb Light Crystal Malt (20L)

Hops:
1 oz Magnum Hops (60 min)
1 oz Columbus Hops (30 min)
1 oz Simcoe Hops (15 min)
1 oz Chinook Hops (10 min)
1 oz Amarillo Hops (0 min)
2 oz Mosaic Hops (Dry Hop for 5 days)
2 oz Cascade Hops (Dry Hop for 5 days)
2 oz Nelson Sauvin Hops (Dry Hop for 5 days)

Yeast:
2 packets SAFALE US-05 DRY ALE YEAST 11.5 GRAMS

Additives:

5 oz Priming Sugar
1 Muslin Bag

1. Prepare Equipment:

   • Sanitize all brewing equipment thoroughly.

2. Steep Specialty Grains:

   • Heat 2.5 gallons of water to 155°F.
   • Add crushed Carapils Malt and Light Crystal Malt to a mesh bag.
   • Steep for 20 minutes, then remove the bag and let it drain into the pot.

3. Dissolve Malt Extract:

   • Remove the pot from heat and stir in 9 lbs of Light DME until fully dissolved.
   • Return the pot to heat and bring to a boil.

4. Boil:

   • Add hops at the following times:
     • 1 oz Magnum at 60 minutes (bittering).
     • 1 oz Columbus at 30 minutes (bittering/flavor).
     • 1 oz Simcoe at 15 minutes (flavor).
     • 1 oz Chinook at 10 minutes (flavor/aroma).
     • 1 oz Amarillo at flameout (aroma).
   • Boil for a total of 60 minutes.

5. Cool and Transfer:

   • Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
   • Transfer the cooled wort to a sanitized fermenter and top off with cold water to exactly 5 gallons.

6. Fermentation:

   • Pitch the 2 packets of yeast into the fermenter.
   • Ferment at 68°F for 10–14 days.

7. Dry Hopping:

   • Add 2 oz each of Mosaic, Cascade, and Nelson Sauvin hops directly to the fermenter after primary fermentation.
   • Let the beer sit for 5 days before packaging.

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.