Exclusion Christmas Ale Beer Kit, Gluten-Free Ingredients

Description

Your Exclusion Christmas Ale draws its rich sweet base from sorghum extract, dark Belgian candi sugar and wildflower honey. Magnum hops supply bitterness while Cascade hops add citrus and floral notes at the end of the boil. The spice pack of sweet orange peel, cinnamon sticks, ginger root, cardamom seeds and allspice contributes warming holiday character. Nottingham dry yeast ferments cleanly so those flavors remain in balance.

Every fermentable in your kit (sorghum extract, candi sugar and wildflower honey) is gluten-free. If you're brewing for someone with celiac disease, use dedicated or thoroughly cleaned equipment, since your gear can carry gluten from earlier batches.

Your Label Peelers Exclusion Christmas Ale never sits on a shelf. This is a sorghum-extract kit. 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.

Beer Specifications

• ABV: 6.7% - 7.1%
• Original Gravity: 1.062 - 1.068
• Final Gravity: 1.011 - 1.014
• IBUs: 62
• SRM: 26

Ingredients

Fermentables

• 6.6 lbs. Sorghum Extract
• 1 lb. Dark Belgian Candi Sugar
• 1.5 lbs. Natural Wildflower Honey

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 1 oz. Cascade Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• Yeast Energizer / Irish Moss Combo Packet
• 5 oz Priming Sugar
• Muslin Grain Bag

Spice Pack (steep for the final 10 minutes ***All spices combined in one bag)

• 1 oz. Sweet Orange Peel
• 1 oz. Cinnamon Sticks
• 1/2 oz. Ginger Root
• 1 tsp Cardamom Seeds
• 2 tsp All Spice

Instructions

Hop Schedule

• 60 minutes: 1 oz. Magnum Hops (Bittering)
• 10 minutes: 1 oz. Cascade Hops (Aroma)

1. Heat 2-3 gallons of water to near boiling point.
2. Add in your sorghum syrup and dark candi sugar and stir until fully dissolved. *save honey for later*
3. Add some hot water to the empty sorghum container and shake to dissolve any syrup stuck to the sides. Add into the wort.
4. Bring the wort to a rolling boil.
5. Add the hops according to the hop schedule.
6. Boil for 60 minutes, stirring occasionally.
7. With 15 minutes left, add Yeast Energizer / Irish Moss Combo Packet.
8. With 10 minutes remaining, add the wildflower honey. Use the same hot water method used with the sorghum to ensure you get all the honey added into the wort.
9. Using the muslin bag provided, steep the contents of your spice back in the wort for the last 10 minutes of the boil.
10. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 5-7 days.
14. Transfer off the sediment to a sanitized secondary fermenter to condition for 2-3 weeks.
15. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!