Fat Carnie Amber Wheat Beer Kit - All Grain

Description

Your Fat Carnie Amber Wheat combines the drinkability of a wheat ale with the depth of an amber ale. You get a brilliant reddish amber color and creamy white head from the CaraCrystal Wheat Malt 55L, which also contributes sweet bread crust, honey, and caramelized sugar notes. Northern Brewer hops supply clean balanced bitterness while late Cascade additions provide citrus, grapefruit, and floral aromas. The SafAle US-05 yeast ferments cleanly so the malt and hop character remains up front.

The grain bill of Brewers 2-Row, White Wheat, and CaraCrystal Wheat Malt 55L creates a smooth wheat backbone with toasted grain and light caramel flavors.

Your Fat Carnie Amber Wheat 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.8% - 6.2%
• Original Gravity: 1.058 - 1.066
• Final Gravity: 1.012 - 1.016
• IBUs: 27
• SRM: 10

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill

• 6 lbs Brewers 2-Row Malt
• 4.5 lbs White Wheat Malt
• 1 lb CaraCrystal Wheat Malt 55L
• 8 oz Rice Hulls

Hops (substitutions based on availability)

• 1 oz Northern Brewer Hops
• 2 oz Cascade Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Northern Brewer Hops - 60 minutes
• 1 oz Cascade Hops - 10 minutes
• 1 oz Cascade Hops - Flameout

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~60°F.
3. Heat 3.75 - 4.5 gallons of water to 162°F. *Adjust for your brewing systems temperature loss.
4. Slowly stir in the crushed grain bill to avoid clumping and ensure even mash consistency.
5. Mash for 60 minutes at 151°F, stirring every 15 minutes to maintain consistency.
6. Heat an additional 4 gallons of water to 168°F for sparging.
7. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).
8. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
9. Total Boil Time: 60 minutes
10. 60 min: Add 1 oz Northern Brewer Hops
11. 10 min: Add 1 oz Cascade Hops
12. Flameout: Add 1 oz Cascade Hops
13. Keep the boil steady, stirring occasionally to prevent scorching.
14. After the 60-minute boil, rapidly cool the wort to around 68°F.
15. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons total in your primary fermentation vessel if needed. Use cool, filtered water.
16. Pitch packet of SafAle US-05 Yeast.
17. Ferment at 68°F for 7 - 10 days, ensuring the temperature stays steady.
18. Once fermentation is slowing down, transfer into a 5 gallon vessel for secondary fermentation.
19. Transfer carefully to leave behind as much sediment as possible and allow fermentation to complete.
20. Verify stable final gravity (no change over 2–3 days) before bottling.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.