Ginger Snap Amber Ale Beer Kit

Description

Your Ginger Snap Amber Ale gives you a light brown amber ale built on 5 lbs. of Amber Dry Malt Extract for a solid malt base. The Vienna Malt, Caramel 80L, Victory, and CaraBrown malts add layers of caramel sweetness and toasty depth that balance the hop character. East Kent Golding at 60 minutes supplies spicy and floral bitterness while Amarillo at 15 minutes contributes citrus and tropical notes. The .75 oz. of ginger root added late in the boil delivers the signature snap. Lallemand Nottingham yeast ferments clean so the malt, hop, and ginger flavors stay distinct.

Your Label Peelers Ginger Snap 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: 5.7% -6.1%
• Original Gravity: 1.056
• Final Gravity: 1.011
• IBUs: 43
• SRM: 16

Ingredients

Extracts

• 5 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

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

Hops (substitutions based on availability)

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

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• .75 oz. Ginger Root (added in with 15 minutes left in boil)

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 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. With 15 minutes left, add .75 oz. of ginger root and the Yeast Energizer / Irish Moss Combo Packet.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath work 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.
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!