BBB - Very Holiday Cold Weather Ale - Extract

Your BBB - Brown Box Beer Kit stands out from all the rest. Your grains are crushed to order and your ingredients are packed fresh. Your BBB kit does not sit on a shelf and true to its name, 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.

Your BBB Very Holiday Cold Weather Ale is a darker beer with a high ABV. A perfect beer for the colder months, this beer's richness and hearth will warm your insides next to a warm fire. 

ABV: 6.2% - 6.5%
IBUs: 32
Original Gravity: 1.061 - 1.067
Final Gravity: 1.011 - 1.013
SRM: 28
Disclaimer: All calculations are approximate.

YOUR BROWN BOX BEER KIT CONTENTS

Malt Extracts:
- 6 lbs Amber Dry Malt Extract
- D-45 Candi Syrup

Specialty Grains: ***Combined into one bag***
- 1 lb Caramel 80L Malt
- 8 oz Chocolate Malt

Hops: ***Substitutions based on availability***
- Northern Brewer - 1 oz (60 Min.)
- UK Fuggle - 1 oz (15 Min.)

Spice pack (Final boil 5 min) ***All Spices are Bagged Together***
- Sweet Orange Peel 1 oz 
- Cardamom Seeds 1 oz
- Cinnamon Sticks 1 oz 
- Ginger Root 1 oz

Yeast: ***Substitutions based on availability***
- 1 Packet of Dry Yeast (SafAle US-05)

Also Included:
- Irish Moss/Yeast Nutrient Combo
- 2x Muslin Grain Bag
- Priming Sugar 5 oz

INSTRUCTIONS

1. Heat 2-3 gallons of water to 155°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 Panala sugar, then 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. With 5 minutes left in the boil, add your spice pack using the additional grain bag provided.
10. Terminate boil and remove the spice pack.
11. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
12. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
13. Pitch the yeast and seal the fermenter.
14. Ferment at 68-70°F for 10-14 days.
15. Transfer to a secondary carboy after fermentation has slowed enough to do so and allow to condition for 2-4 weeks.
16. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
17. Once bottled, allow 2 weeks to condition/carbonate in a cool, dark room. Enjoy!