Belgian Hop Topper IPA Beer Kit

Description

Your Belgian Hop Topper IPA combines American hop intensity with Belgian yeast character. Magnum hops deliver clean bitterness while Perle adds spice and fruit notes. Centennial hops contribute citrus and floral aroma through late and flameout additions. Light Dry Malt Extract and Brewer’s Crystals form the base, Victory Malt supplies toasty biscuity flavor, and Caramel Malt 20L provides a touch of sweetness. SafAle T-58 yeast adds fruity esters and complexity to your beer.

Your Label Peelers Belgian Hop Topper IPA 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% - 6.9%
• Original Gravity: 1.065 - 1.070
• Final Gravity: 1.014 - 1.018
• IBUs: 87
• SRM: 9

Ingredients

Extracts and Brewer's Crystals

• 6 lbs. Light Dry Malt Extract
• 1 lb. Brewer’s Crystals

Specialty Grains (combined into one bag)

• 1 lb. Victory Malt
• 12 oz Caramel Malt 20L

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 1 oz. Perle Hops
• 3 oz. Centennial Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle T-58)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Magnum Hops (Bittering)
• 30 Minutes: 1 oz. Perle (Flavoring)
• 10 minutes: 1 oz. Centennial Hops (Aroma)
• 0 minutes: 2 oz. Centennial Hops (Aroma)

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, spare (rinse) with warm water into the wort, and discard.
4. Add the malt extract and brewer's crystals then stir until fully dissolved.
5. Bring the 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 add 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 the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
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!