Basquiat's Brushstroke Light Amber Ale Beer Kit - Extract

Description

Your Basquiat’s Brushstroke is a light amber ale built on Pale Ale Dry Malt Extract with Caramel Malt 40L, Biscuit Malt, and Victory Malt adding caramel sweetness and a toasted biscuity character. Cascade hops at 60 minutes and Centennial at 15 minutes supply layered bitterness while the late Cascade addition at 5 minutes brings citrus and floral notes. SafAle US-05 yeast ferments clean so the malt and hop flavors stay forward.

Your Basquiat’s Brushstroke Amber 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.

Beer Specifications

• ABV: 5.0% - 5.5%
• Original Gravity: 1.048 - 1.056
• Final Gravity: 1.010 - 1.013
• IBUs: 53
• SRM: 12

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts

• 5 lbs Pale Ale Dry Malt Extract

Specialty Grains (combined in one bag)

• 1 lb Caramel Malt 40L
• 8 oz Biscuit Malt
• 8 oz Victory Malt

Hops (substitutions based on availability)

• 1 oz Cascade Hops - 60 min
• 1 oz Centennial Hops - 15 min
• 1 oz Cascade Hops - 5 min

Yeast (substitutions based on availability)

• 1 packet SafAle US-05 Yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz Cascade Hops at 60 minutes.
• 1 oz Centennial Hops at 15 minutes.
• 1 oz Cascade Hops at 5 minutes.

1. Heat 2-3 gallons of water to 150°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 water into the kettle, and discard.
4. Stir in the Dry Malt Extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the 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 fermenter and top off with clean, filtered 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!