Buzzed Brunette Brown Ale Beer Kit - Extract

Description

Your Buzzed Brunette Brown Ale draws its malty backbone from Golden Light Dry Malt Extract along with Honey Malt, Caramel 60L Malt, Carapils Malt, and Chocolate Malt that contribute caramel, honey, and light roast notes to your beer. Natural honey stirred in at flameout adds subtle sweetness while 1 oz. of East Kent Golding hops at 60 minutes supplies earthy bitterness.

Lallemand Nottingham yeast keeps fermentation clean so the malt and hop character stay forward in your finished brown ale.

Your Label Peelers Buzzed Brunette 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: 4.3% - 4.7%
• Original Gravity: 1.041 - 1.047
• Final Gravity: 1.007 - 1.011
• IBUs: 21
• SRM: 17

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Honey

• 3 lbs. Golden Light Dry Malt Extract
• 1.5 lbs. Natural Honey (added at flame out)

Specialty Grains (combined into one bag)

• 8 oz. Honey Malt
• 8 oz. Caramel 60L Malt
• 4 oz. Carapils Malt
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Golding Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Lallemand Nottingham)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Golding Hops (Bittering)

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 hot water into the wort, and discard.
4. Add in malt extracts and stir until fully 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.
9. At flameout, terminate boil and stir in the 1.5 lbs of honey. Add water to the emptied bottle and shake to get all the honey into the boil.
10. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
11. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!