Hopfield Harvest Extra Bitter Beer Kit - Extract

Description

Your Hopfield Harvest Extra Bitter is an English-style Extra Special Bitter with balanced bitterness and a malty backbone. The Briess Golden Light Dry Malt Extract gives your beer its smooth malt character and golden hue, while the Caramel/Crystal Malt 60L adds toasty caramel notes.

East Kent Goldings hops provide the defining bitterness, and Fuggle hops contribute earthy flavor. The Safale S-04 yeast ensures a clean fermentation that brings the flavors together.

Your Label Peelers Harvest Extra Bitter - Extract 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: 5.3% - 5.5%
• Original Gravity: 1.055
• Final Gravity: 1.014
• IBUs: 28
• SRM: 4

Ingredients

Extracts

• 6 lbs Briess Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt 60L

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops (Bittering)
• 1 oz Fuggle Hops (Flavor)

Yeast

• 1 Packet Safale S-04 Dry Ale Yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops - 60 min
• 1 oz Fuggle Hops - 5 mins

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Steep Caramel/Crystal Malt 60L for 20 minutes. Remove grains.

Boil the Wort

1. Add 6 lbs Golden Light DME and 1 oz East Kent Goldings Hops. Boil for 60 minutes.
2. Add Irish Moss/Energizer Combo Packet with 15 minutes remaining.
3. Add 1 oz Fuggle Hops with 5 minutes remaining.

Chill and Ferment

1. Cool wort to 68°F and top off to 5 gallons with cool water.
2. Pitch yeast and ferment at 68°F for 10–14 days.

Priming for Bottling

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 gently, without aerating the beer.
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.