Magic Toaster Brown Ale Beer Kit

Description

Your Magic Toaster Brown Ale gives you a rich, malty brown ale with toasted and caramel notes from the Munich Liquid Malt Extract, Biscuit Malt, Bonlander Munich, CaraMunich, and American Honey Malt. The Black Malt and Chocolate Malt add depth and color while the Torrified Red Wheat contributes to body. East Kent Goldings hops supply earthy bitterness and flavor that balance the malt, and Lallemand Windsor yeast ferments with a malty character and light fruity esters.

Your Label Peelers Magic Toaster 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: 5.5% - 5.9%
• Original Gravity: 1.059 - 1.064
• Final Gravity: 1.016 - 1.020
• IBUs: 33
• SRM: 22

Ingredients

Extracts

• 3.3 lbs. Munich Liquid Malt Extract
• 2 lb. Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1.5 lbs. Biscuit Malt
• 1 lb. American Honey Malt
• 12 oz. CaraMunich (60L)
• 8 oz. Bonlander Munich (10L)
• 4 oz. Torrified Red Wheat
• 2 oz. Black Malt
• 2 oz. Chocolate Malt

Hops (substitutions based on availability)

• 2 oz. East Kent Goldings Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand Windsor)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz East Kent Goldings Hops (Bittering)
• 30 minutes: 1 oz East Kent Goldings Hops (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, sparge (rinse) with water into the kettle, and discard.
4. Stir in the liquid and dry malt extract until fully dissolved.
5. Bring your 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 remaining, add the 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 sanitizer 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!