Aphotic Licorice Spiced Ale Beer Kit - Extract

Description

Your Aphotic Licorice Spiced Ale draws its deep roasted character from dark dry malt extract along with 2-row brewer's malt, chocolate malt, roasted barley and black malt. Fuggle hops supply earthy and woody balance while the pre-measured spice pack of star anise and licorice root adds a sweet spicy note. The Nottingham ale yeast ferments cleanly so those malt and spice flavors remain prominent.

Your Label Peelers Aphotic Licorice Spiced 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: 6.1% - 6.5%
• Original Gravity: 1.062 - 1.070
• Final Gravity: 1.011 - 1.014
• IBUs: 43
• SRM: 49

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Dark Dry Malt Extract

Specialty Malts (combined into one bag)

• 1 lb. 2-Row Brewer's Malt
• 1 lb. Chocolate Malt
• 8 oz. Roasted Barley
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 3 oz. Fuggle Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Nottingham Ale)

Spice Pack (pre-measured into one bag)

• 1 oz. Star Anise
• 1 oz. Licorice Root

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 2 oz. Fuggle Hops (Bittering)
• 30 minutes: 1 oz. Fuggle Hops (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, sparge (rinse) with warm water into the wort, and discard.
4. Stir in the dry malt extracts and mix until evenly dissolved.
5. Bring wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet. Using the second muslin bag, add your spice pack and allow to steep for the remaining 15 minutes of the boil.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered 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)
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!