Golden Glow Cream Malty Ale Beer Kit - Extract

Description

Your Golden Glow Cream Malty Ale gives you a richer, maltier profile than a traditional cream ale, with flavor notes of honey and biscuit balanced by light sweetness for a smooth, easy-drinking beer and clean finish.

The Light Dry Malt Extract forms the malt-forward backbone while Vienna Malt and Flaked Corn add depth and biscuit undertones along with a creamy texture. Honey Malt contributes subtle sweetness. Saaz hops provide a delicate balance of bitterness and aroma so the malt stands out, and SafAle US-05 ensures clean fermentation for a crisp finish.

Your Label Peelers Golden Glow Cream Malty 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: 6.5% - 7.1%
• Original Gravity: 1.064 - 1.070
• Final Gravity: 1.013 - 1.017
• IBUs: 10
• SRM: 7

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Light Dry Malt Extract (DME)

Specialty Grains (combined into one bag)

• 1.5 lbs Vienna Malt
• 1 lb Flaked Corn
• 0.5 lb Honey Malt

Hops (substitutions based on availability)

• 0.5 oz Saaz Hops (60 min)
• 0.5 oz Saaz Hops (15 min)

Yeast (substitutions based on availability)

• 1 packet SafAle US-05

Also Included

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

Instructions

Hop Schedule

• 0.5 oz Saaz Hops (60 min)
• 0.5 oz Saaz Hops (15 min)

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. 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. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. 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 cold 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. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!