Brown Derby ESB English Brown Ale Beer Kit - Extract

Description

Your Brown Derby ESB delivers a malty English brown ale with toasty sweetness from the Caramel 60L Malt and Caramel Munich Malt 60L, balanced by the Pilsen Light DME base. The Black Malt contributes subtle roast for a light brown appearance. Willamette hops at 60 minutes and UK East Kent Golding at 15 minutes give floral, spice, honey and citrus notes with moderate bitterness. Lallemand Nottingham yeast keeps fermentation clean so the malt and hop character stands out.

Your Label Peelers Brown Derby ESB English Brown 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: 5.4% - 5.7%
• Original Gravity: 1.055 - 1.061
• Final Gravity: 1.009 - 1.013
• IBUs: 27
• SRM: 15

Ingredients

Malt Extracts

• 6 lb Pilsen Light DME

Specialty Grains (combined into one bag)

• 1 lb Caramel 60L Malt
• 8 oz Caramel Munich Malt 60L
• 2 oz Black Malt

Hops (substitutions based on availability)

• 1 oz Willamette Hops
• 1 oz UK East Kent Golding Hops

Yeast (substitutions based on availability)

• Lallemand Nottingham Yeast

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Willamette Hops (Bittering)
• 15 minutes: 1 oz. East Kent Golding (Flavor / 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 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 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!