Campfire Brown Ale Beer Kit - Extract

Label Peelers' "Beer of the Month" winner for April 2017 from brewmeister TJ Driscoll. Beautiful tan creamy head with smokey and roasty aroma. Slight bite from the rye, smokey smooth taste perfect for drinking around a campfire all year long.

ABV: 5.8% - 6.2%
IBUs: 49
Original Gravity: 1.065 - 1.075
Final Gravity: 1.013 -1.018
SRM: 29
Disclaimer: All calculations are approximate.

INGREDIENTS

Malt Extracts:
- 6 lbs Light Dry Malt Extract

Specialty Grains: ***Combined into one bag*** 
- 2 lbs Crystal 80L
- 8 oz Victory Malt
- 8 oz Rye Malt
- 8 oz Cherry Wood Smoked Malt
- 8 oz Chocolate Malt

Hops: ***Substitutions based on availability***
- 1 oz Nugget Hops
- 1 oz Northern Brewer Hops

Yeast: ***Substitutions based on availability***
- 1 Packet of US-05 Yeast

Also Included:
- 5 oz Priming Sugar
- Irish Moss/Energizer Combo Packet
- Muslin Grain Bag

HOP SCHEDULE

- 60 minutes - 1oz Nugget
- 15 minutes – 1 tsp Irish Moss (optional)
- Flameout/Whirlpool - 1oz Northern Brewer

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 hot 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 or until fermentation is complete.
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!