Nightcap Black IPA Beer Kit

Description

Your Nightcap Black IPA gives you a full-bodied beer with deep dark color from the roasted barley and black malt. The caramel malt and roasted grains contribute smooth sweetness with notes of chocolate and espresso. Centennial, Simcoe, Amarillo, and Citra hops deliver citrusy and floral aromas along with balanced bitterness. The SafAle US-05 yeast ferments cleanly so the malt and hop character remains prominent in your finished beer.

Your Nightcap Black IPA 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 to make your best beer.

Beer Specifications

• ABV: 5.6% - 6.1%
• Original Gravity: 1.060 - 1.066
• Final Gravity: 1.012 - 1.016
• IBUs: 70
• SRM: 36

Ingredients

Extracts

• 6 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Brewers 2-Row Malt
• 1 lb. Roasted Barley Malt
• 8 oz. Caramel Malt (80L)
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 1 oz. Centennial Hops (Bittering)
• 1 oz. Simcoe Hops (Flavor)
• 1 oz. Amarillo Hops (Aroma)
• 1 oz. Citra Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Centennial Hops (Bittering) - Boil for 60 minutes
• 1 oz. Simcoe Hops (Flavor) - Boil for 15 minutes
• 1 oz. Amarillo Hops (Aroma) - Boil for 5 minutes
• 1 oz. Citra Hops (Aroma) - Boil for 5 minutes

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, spare (rinse) with warm water into the wort, 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. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. 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 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!