Porch Swing Cream Ale Beer Kit - Extract

Description

Your Porch Swing Cream Ale gives you a light, crisp cream ale with a subtle malt backbone and mild sweetness. The Pilsen Light Dry Malt Extract provides a smooth character while the Flaked Corn adds approachable sweetness and the Briess Pilsen Malt contributes delicate depth. Hallertau hops deliver gentle floral aroma and mild bitterness, and the American Ale Yeast ensures a clean fermentation so the flavors stay balanced and refreshing.

Your Porch Swing Cream Ale Label Peelers Original Extract 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: 4.0% - 4.4%
• Original Gravity: 1.038 - 1.041
• Final Gravity: 1.007 - 1.010
• IBUs: 16
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts

• 3 lbs Pilsen Light Dry Malt Extract

Specialty Grains (combined in one bag)

• 1 lbs Flaked Corn
• 2 lbs Briess Pilsen Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops - 60 min

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz Hallertau Hops at 60 minutes.

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, and discard.
4. Stir in both liquid and dry malt extracts and 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 remaining, 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!