Waffle Sauce Maple Brown Ale Beer Kit - Extract

Description

Your Waffle Sauce Maple Brown gives you a light brown ale built on Golden Light Dry Malt Extract with caramel and roast notes from the Special Roast Malt, Caramel Munich Malt 60L, Carapils Malt, and Chocolate Malt. East Kent Golding hops contribute spicy, floral, lemon, and thyme character while the Lallemand Nottingham yeast ferments cleanly so those malt and hop flavors remain prominent. Four ounces of maple flavoring added at bottling supplies a distinct maple sweetness that balances the profile.

Your Label Peelers Waffle Sauce Maple Brown 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: 4.6% - 5.0%
• Original Gravity: 1.046 - 1.052
• Final Gravity: 1.009 - 1.011
• IBUs: 20
• SRM: 16

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Special Roast Malt
• 8 oz. Caramel Munich Malt 60L
• 4 oz. Carapils Malt
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Golding Hops

Yeast (combined into one bag)

• Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Maple Flavoring (added during the bottling stage)

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 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. With 15 minutes remaining, add 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 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.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz. of maple flavoring. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!