West Coast Uncommon Beer Kit - Extract

Description

Your West Coast Uncommon is modeled on the California Imperial Steam style and gives you a balance of sweet and smoky malt with a hint of citrus from the hops. Northern Brewer provides the firm bitterness while Cascade adds the citrus notes in the finish and aroma. The Golden Light Dry Malt Extract, 2-Row, Carapils and 20L Crystal malts produce light copper color, medium body and aromas of caramel and toffee. Lallemand Diamond Lager yeast keeps fermentation clean so the malt and hop character stays forward.

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.

Beer Specifications

• ABV: 6.5% - 7.5%
• Original Gravity: 1.070 - 1.080
• Final Gravity: 1.014 - 1.022
• IBUs: 55
• SRM: 8

Ingredients

Malt Extracts

• 7 lbs Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 2 lb 2-Row Brewers Malt
• 1 lb Carapils Malt
• 1 lb 20L Crystal Malt

Hops (substitutions based on availability)

• 2 oz Northern Brewer Pellet Hops (Bittering-60 min.)
• 1 oz Cascade Pellet Hops (Finishing-15 min.)
• 1 oz Cascade Pellet Hops (Aroma-steep)

Yeast (substitutions based on availability)

• Packet of Lallemand Diamond Lager Yeast

Also Included

• 1 Pack Burton Water Salts
• 5 oz Priming Sugar
• Irish Moss/Energizer Combo Packet
• Muslin Grain Bag

Instructions

1. 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.
2. Remove grains and sparge (rinse) with warm water, add water salts and bring to near boil.
3. Remove pot from heat and add malt extracts making sure they are fully dissolved.
4. Return to heat and bring to a rolling boil.
5. When boiling, add bittering hops and boil for 45 minutes. Then add Irish Moss / Energizer Combo (Optional Clarifier-Sold Separately) and Finishing hops. Boil for an additional 15 minutes.
6. When 1 hour boil is complete, remove pot from heat. Add the Aroma hops and cover pot. Let sit for at least 15 minutes.
7. Cool wort to 70 degrees F (an immersion chiller or ice bath work well for this) and transfer into a sanitized primary fermenter and top off with cold water to bring volume to 5.5 gallons.
8. Pitch yeast and mix well.
9. 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.
10. 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.
11. 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!