You'll Never Catch Me Copper Ale Beer Kit - Extract

Description

Your You'll Never Catch Me Copper Ale gives you a reddish copper color from Pale Ale Dry Malt Extract combined with Bonlander Munich Malt, Aromatic Munich Malt, Victory Malt, Chocolate Malt and Black Malt. Northern Brewer and Fuggle hops add floral and earthy character to your beer. The Lallemand Nottingham Ale yeast ferments cleanly, keeping the focus on the malt and hop notes in this light, easy-drinking ale.

Your Label Peelers You'll Never Catch Me Copper 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: 6.4% - 6.8%
• Original Gravity: 1.061 - 1.067
• Final Gravity: 1.011 - 1.013
• IBUs: 32
• SRM: 16

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 2 lbs. Bonlander Munich Malt
• 4 oz. Aromatic Munich Malt
• 4 oz. Victory Malt
• 2 oz. Chocolate Malt
• 1 oz. Black Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 1 oz. Fuggle Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham Ale)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz Northern Brewer Hops (Bittering)
• 15 minutes: .5 oz Fuggle (Flavoring)
• 5 minutes: .5 oz Fuggle (Aroma)

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 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 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 or until fermentation is complete.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!