Counter Culture Kolsch Cream Ale Beer Kit

Description

Your Counter Culture Kolsch Cream Ale combines the crisp profile of a classic Kölsch with a touch of creaminess from its malt and corn base. The 6 lbs. of light dry malt extract, 1 lb. of Carapils malt, and 1 lb. of flaked corn give your beer a light body and subtle sweetness, while Cluster hops at the start of the boil provide a gentle bitterness.

Willamette hops added later contribute classic floral and herbal notes to the aroma and flavor. SafAle K-97 yeast ferments cleanly to help produce the smooth, refreshing finish you expect from this style.

Your Label Peelers Counter Culture Kolsch Cream 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: 5.1% - 5.5%
• Original Gravity: 1.055 - 1.060
• Final Gravity: 1.010 - 1.014
• IBUs: 22
• SRM: 5

Ingredients

Extracts

• 6 lbs. Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Carapils Malt
• 1 lb. Flaked Corn

Hops (substitutions based on availability)

• 1 oz. Cluster Hops (Bittering)
• 1 oz. Willamette Hops (Flavor)
• 1 oz. Willamette Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle K-97)

Also Included

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

Instructions

Hop Schedule

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

1. Bring 2-3 gallons of water to 155 degrees F.
2. Turn off heat and steep specialty grains in the grain sock for 30 minutes.
3. Remove grains and discard.
4. Add 6 lbs. of light dry malt extract and stir until fully dissolved.
5. Turn heat back on and bring to a boil.
6. Add 1 oz. of Cluster Hops (Bittering) and boil for 60 minutes.
7. Add Yeast Energizer / Irish Moss Combo with 1 oz Willamette Hops and boil with 15 minutes remaining.
8. Add 1 oz. of Willamette Hops (Aroma) and boil with 5 minutes remaining.
9. Turn off heat and cool wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer wort to a sanitized fermenter and add cold water to make 5 gallons.
11. Pitch yeast and ferment at 68°F (slightly colder if possible) for 10-14 days. (or until fermentation is complete)
12. Bottle or keg with priming sugar and allow two weeks to carbonate.