Disco Devastation Barleywine Beer Kit - Extract

Description

Your Disco Devastation Barleywine gives you a robust malt backbone from 10 lbs of Pale DME along with rich caramel sweetness and subtle toasted notes from 2 lbs of Caramel 40L specialty grains. Simcoe hops deliver smooth bitterness while Citra hops contribute bright grapefruit, lime, and tropical fruit aromas and flavors.

Two packets of SafAle US-05 yeast ferment the wort clean so the malt complexity and citrus-forward hop character remain prominent in the finished beer.

Your Disco Devastation Barleywine Label Peelers Original Extract 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: 9.8% -10.2%
• Original Gravity: 1.094
• Final Gravity: 1.018
• IBUs: 80
• SRM: 13
• Degrees Plato: 23.3

Disclaimer: All calculations are approximate.

Ingredients

Fermentables

• 10 lbs Pale DME

Specialty Grains

• 2 lbs Caramel 40L Malt

Hops (substitutions based on availability)

• 1 oz Simcoe (60 min)
• 2 oz Citra (15 min)
• 1 oz Citra (5 min)

Yeast (substitutions based on availability)

• 2 packets SafAle US-05

Also Included

• 5 oz Priming Sugar
• 1 Muslin Bag
• Yeast Nutrient/Irish Moss Combo

Instructions

Hop Schedule

• 60 min: 1 oz Simcoe
• 15 min: 2 oz Citra
• 5 min: 1 oz Citra

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 3 gallons water to 155°F.
2. Steep Caramel 40 in muslin bag ~30 min.
3. Remove bag.

Boil & Hops

1. Off heat, stir in 10 lbs Pale DME. Stir until completely dissolved and return to heat.
2. Boil 60 min total.
3. 60 min: 1 oz Simcoe
4. 15 min: 2 oz Citra as well as Yeast Nutrient/Irish Moss Combo
5. 5 min: 1 oz Citra

Ferment

1. Cool to 68°F, top to 5 gallons.
2. Pitch 2 packets of yeast.
3. Ferment about 2–3 weeks.

Bottling

1. Dissolve 5 oz sugar in boiling water, cool.
2. Rack onto sugar, fill bottles, cap.
3. 3–4 weeks for disco fizz.

Kegging

1. Transfer, purge CO₂.
2. 12 PSI, 38°F, 3 weeks.