Golden Glow Maltier Cream Ale Beer Kit - All-Grain

Description

Your Golden Glow Maltier Cream Ale gives you a malt-forward cream ale with a deep golden hue and well-rounded body from its grain bill. Brewer's Malt (2-Row) provides a clean crisp base, Vienna Malt adds light toastiness, Honey Malt contributes delicate honey-like sweetness, and Flaked Corn brings soft grainy notes for traditional smoothness.

Mild floral Saaz hops add gentle bitterness to balance the malt complexity. The clean ale yeast ferments your beer to a crisp refreshing finish.

Your Golden Glow Maltier 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: 5.8% - 6.3%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.011 - 1.015
• IBUs: 10
• SRM: 5

Ingredients

Grain Bill (combined into one bag)

• 8 lbs. Brewer's Malt (2-Row)
• 1.5 lbs. Vienna Malt
• 1 lb. Flaked Corn
• 8 oz. lb Honey Malt

Hops (substitutions based on availablity)

• 1/2 oz. Saaz Hops (60 min)
• 1/2 oz. Saaz Hops (15 min)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• Irish Moss/Energizer Combo packet (Add last 15 mins of boil)

Instructions

Hop Schedule

• 1/2 oz Saaz Hops (60 min)
• 1/2 oz Saaz Hops (15 min)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of water to 161°F. *adjust for your brew systems temperature absorption.
2. Add crushed grains to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1/2 oz Saaz at 60 minutes.
3. 1/2 oz Saaz at 15 minutes. Add the Irish Moss / Energizer Combo packet at this time as well.
4. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Packaging

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution gently, without aerating the beer.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.
6. Kegging: Transfer the beer into a sanitized keg.
7. Seal and purge oxygen by burping the keg with CO₂.
8. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.