West Coast Uncommon Beer Kit

Your Label Peelers West Coast Uncommon 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.

Your Label Peelers Original West Coast Uncommon Beer Kit is the California Imperial Steam Style. It offers a unique flavor experience of sweet and smoky malt balanced with a hint of citrusy hops. On the nose, you'll notice aromas of caramel and toffee, while your taste buds will be delighted by a smooth and creamy texture with a slightly bitter finish. The beer has a light copper color and a medium body that pairs perfectly with a variety of dishes. Enjoy this flavorful beer and its unique blend of sweet and smoky malt that will tantalize your senses.

• SG: 1.070-1.080
• FG: 1.014-1.022
• ABV: 6.5-7.5%

INGREDIENTS 

• 2 lb 2-Row Pale Malt
• 1 lb Carapils Malt
• 1 lb 20L Crystal Malt
• 7 lb Light DME
• 2 oz Northern Brewer Pellet Hops (Bittering-60 min.)
• 1 oz Cascade Pellet Hops (Finishing-15 min.)
• 1 oz Cascade Pellet Hops (Aroma-steep)
• 1 Pack Burton Water Salts
• 1 teaspoon Irish Moss (Optional Clarifier-Sold Separately)
• 1 Vial White Labs WLP810 (San Francisco Lager Yeast)
• 5 oz Corn Sugar (Priming)

 DIRECTIONS

Crush all grains and put in large grain bag. Put in pot with 2 gallons of warm water. Slowly bring water to 160 degrees and let steep for 30-40 minutes. Remove grains and sparge with warm water, add water salts and bring to near boil. Remove pot from heat and add malt extracts. Then put back on heat and bring to a rolling boil. When boiling, add bittering hops and boil for 45 minutes. Then add Irish Moss (Optional Clarifier-Sold Separately) and Finishing hops. Boil for an additional 15 minutes. When 1 hour boil is complete, remove pot from heat. Add the Aroma hops and cover pot. Let sit for at least 15 minutes. Transfer hot wort into primary and top off with cold water to bring volume to 5.5 gallons. Cool to 75 degrees and pitch yeast and mix well. Ferment in primary for 7-10 days at 60-66 Degrees. Transfer to 5 gallon glass carboy, topping off should not be necessary because of initial volume. Let sit in carboy for 2 weeks at fermenting temps and then, if possible, Cold Store-Lager at 40-50 Degrees for another 2 weeks. Bottle with priming sugar and let sit for at least 1 month at 60-66 Degrees but is best after aging for 3 months. Enjoy!