Copper Captain Amber Ale Beer Kit - Extract

Description

Your Copper Captain Amber Ale gives you caramel and biscuit notes from the Amber Dry Malt Extract, Vienna Malt, Caramel 80L Malt and Brown Caramel Malt. East Kent Golding hops add spicy floral bitterness at 60 minutes while Amarillo hops contribute tropical and citrus aroma at 15 minutes. The Lallemand Nottingham yeast ferments cleanly to highlight the malt and hop character in your beer.

Your Label Peelers Copper Captain Amber Ale Original 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: 5.4% - 5.8%
• Original Gravity: 1.050 - 1.058
• Final Gravity: 1.009 - 1.011
• IBUs: 39
• SRM: 15

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Vienna Malt
• 12 oz. Caramel 80L Malt
• 8 oz. Brown Caramel Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Golding Hops
• 1 oz. Amarillo Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Ale Yeast (Lallemand Nottingham)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Golding Hops (Bittering)
• 15 minutes: 1 oz. Amarillo Hop (Aroma /Flavor)

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 up to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes left, 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 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!