"Newkie" Brown Ale Beer Kit - Extract

Description

Your Newkie Brown Ale gives you a rich malty profile built on Golden Light Dry Malt Extract, with caramel sweetness and deep amber color from CaraMunich, toasted bread notes from Bonlander Munich, and a touch of grainy body from Torrified Red Wheat. Black Malt and Chocolate Malt add subtle roast and coffee character, while Lallemand Windsor yeast contributes fruity esters. East Kent Goldings hops deliver gentle floral bitterness that balances the malt.

Your Label Peelers "Newkie" 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: 1.048 - 1.054
• Final Gravity: 1.014 - 1.018
• IBUs: 35
• SRM: 17

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 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 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 the 15 minute hop addition also add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath work 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!