Yogi Beera Honey Brown Beer Kit - Extract

Description

Your Yogi Beera Honey Brown gives you a rich, velvety brew with a deep amber hue. The 5 lbs. of Pale Ale Dry Malt Extract forms a smooth malty backbone while the Pale Ale Malt, Biscuit Malt, Honey Malt, and Caramel 80L Malt add layers of sweetness, earthiness, and toasty character. Cluster hops supply clean bitterness and Willamette hops contribute floral aroma and flavor. The 1.5 lbs. of Wildflower Honey added at flameout weaves in subtle sweetness, and the SafAle US-05 yeast ferments cleanly so the malt and honey notes remain prominent.

Your Yogi Beera Honey Brown 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: 7.2% - 7.8%
• Original Gravity: 1.068 - 1.076
• Final Gravity: 1.014 - 1.018
• IBUs: 25
• SRM: 13

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 5 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Pale Ale Malt
• 1 lb. Biscuit Malt
• 1 lb. Honey Malt
• 8 oz. Caramel 80L Malt

Hops (substitutions based on availability)

• 1 oz. Cluster Hops
• 1 oz. Willamette Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 1.5 lbs. Wildflower Honey (Added at flameout before chilling step)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Cluster Hops (Bittering)
• 15 minutes: 1 oz. Willamette Hops (Aroma / Flavor)

1. Heat 2-3 gallons of water to 150°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 warm water into the wort, and discard.
4. Bring the wort to a boil.
5. Once boiling, add the malt extract and stir until fully dissolved.
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. Terminate boil and add in the 1.5 lbs. of Wildflower Honey. Add some water into the empty container and shake to dissolve all the honey sugars and add this into the wort.
10. Cool the wort to 70°F. An immersion chiller or ice bath works 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!