Dank Space 9 DIPA Beer Kit

Description

Your Dank Space 9 DIPA gives you bold hop bitterness balanced by malt sweetness. Pale Ale Dry Malt Extract and Corn Sugar form the base while Biscuit Malt, Honey Malt, Caramel/Crystal Malt (20L), and Carapils Malt add body and light caramel notes. Chinook and Columbus hops deliver resinous bitterness, with Mosaic added at flameout for fruity aroma. Lallemand BRY-97 ale yeast ferments clean so the hop character stays prominent.

Your Label Peelers Dank Space 9 DIPA 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: 7.5% - 8.0%
• Original Gravity: 1.067 - 1.074
• Final Gravity: 1.010 - 1.014
• IBUs: 71
• SRM: 10

Ingredients

Extracts and Sugar

• 7 lbs. Pale Ale Dry Malt Extract
• 1 lb. Corn Sugar

Specialty Grains (combined into one bag)

• 8 oz. Biscuit Malt
• 8 oz. Honey Malt
• 8 oz. Caramel/Crystal Malt (20L)
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 2 oz. Chinook Hops
• 1 oz. Columbus Hops
• 1 oz. Mosaic Hops

Yeast (substitutions based on availability)

• 2 Packets of Dry Ale Yeast (Lallemand BRY-97)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Chinook Hops
• 15 minutes: 1 oz. Columbus Hops
• 5 minutes: 1 oz. Chinook Hops
• 0 minutes (flameout): 1 oz. Mosaic Hops

1. Heat 2-3 gallons of water to 150°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 water into the kettle, and discard.
4. Stir in the Dry Malt Extract and Corn Sugar until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the 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 fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast (both packs) 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!