After Lunch Cream Ale Beer Kit - Extract

Description

Your After Lunch Cream Ale gives you a light, crisp ale with subtle sweetness from the Pilsen Dry Malt Extract, Rice Syrup Solids, 2 Row Brewer’s Malt, and Flaked Maize. The Carapils Malt adds body and mouthfeel while Hallertau Hops supply mild bitterness and Huell Melon Hops contribute fruity notes of honeydew melon and strawberry. The SafAle US-05 yeast ferments clean so those hop and malt characters stay forward.

Your After Lunch Cream Ale 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: 6.1% - 6.5%
• Original Gravity: 1.060 - 1.066
• Final Gravity: 1.012 - 1.016
• IBUs: 22
• SRM: 3

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Sugars

• 5 lbs. Pilsen Dry Malt Extract
• 1 lb. Rice Syrup Solids

Specialty Grains (combined into one bag)

• 1 lb. 2 Row Brewer’s Malt
• 1 lb. Flaked Maize
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Hallertau Hops
• 1 oz. Huell Melon Hops

Yeast (substitutions based on availability)

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

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertau Hops (Bittering)
• 10 minutes: .5 oz. Huell Melon Hops (Aroma)
• 5 minutes: .5 oz. Huell Melon Hops (Aroma / Flameout)

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. Stir in dry malt extracts and rice syrup solids. Mix until evenly 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. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works 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!