Mango Lassi Cream Ale Beer Kit - Extract

Description

Your Mango Lassi Cream Ale gives you a light golden ale with floral, citrus, and grapefruit notes from the Cascade hops. Pilsen Dry Malt forms a crisp base while lactose contributes creamy sweetness and Brewer's Crystals boost body. Biscuit Malt, Carapils Malt, and Flaked Oats add depth and velvety mouthfeel. Cardamom seeds provide a spicy aromatic twist, coconut chips lend a subtle tropical undertone, and mango flavoring delivers juicy sweetness at bottling. The SafAle US-05 yeast ferments clean.

Your Mango Lassi 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: 4.0% - 4.4%
• Original Gravity: 1.045 - 1.052
• Final Gravity: 1.016 - 1.019
• IBUs: 28
• SRM: 5

Ingredients

Extracts and Sugars

• 3 lbs. Pilsen Dry Malt
• 1 lb. Lactose
• 1 lb. Brewer's Crystals

Specialty Grains (combined into one bag)

• 8 oz. Biscuit Malt
• 8 oz. Carapils Malt
• 8 oz. Flaked Oats

Hops (substitutions based on availability)

• 1 oz. Cascade Hops

Spice Pack

• 2 tbs. Cardamom Seeds (Last 15 minutes of boil)

Secondary Fermentations Addition

• 4 oz. Coconut Chips

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar
• 4 oz Mango Flavoring (added at bottling stage)
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Cascade Hops (Bittering)

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 warm water into wort, and discard.
4. Stir in the malt extract, lactose, and brewers crystals. Ensure they are fully dissolved.
5. Return to heat until you have a rolling boil.
6. Once boiling, add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add the spice pack and 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 into a sanitized fermenting vessel and top up to 5 gallons with cool, clean water.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Add the Coconut Chips to a secondary fermenter and transfer the brew on top. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz Mango Flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!