Double Dipper Double IPA Beer Kit - Extract

Description

Your Double Dipper Double IPA gives you a golden beer with resinous bitterness and citrus notes from the Columbus hops, while Lemondrop hops add lemon, lime, and grapefruit character. Azacca hops contribute pineapple and mango through dry hopping, and the clean-fermenting SafAle US-05 yeast keeps the focus on those hop flavors. Pale Ale Dry Malt Extract forms the base, Caramel 40L Malt adds subtle caramel sweetness, and Flaked Wheat improves mouthfeel and head retention.

Your Label Peelers Double Dipper Double 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: 6.3% - 6.7%
• Original Gravity: 1.064 - 1.068
• Final Gravity: 1.011 - 1.014
• IBUs: 66
• SRM: 11

Ingredients

Extracts and Sugar

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

Specialty Grains (combined into one bag)

• 1 lb. Caramel 40L Malt
• 8 oz. Flaked Wheat

Hops (substitutions based on availability)

• 1 oz. Columbus Hops
• 3 oz. Lemondrop Hops
• 2 oz. Azacca Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Columbus Hops (Bittering)
• 15 minutes: 1 oz. Lemondrop Hops (Aroma)
• 5 minutes: 1 oz. Azacca and 1 oz. Lemondrop (Flavor)
• Dry Hop 3-4 days (Secondary) 1 oz. Azacca and 1 oz. Lemondrop

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. Stir in malt extracts and 1 lb corn sugar. Stir 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 work 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 5-7 days.
13. At this time transfer to your secondary fermenter and add your dry hops.
14. Continue fermenting at 68-70°F for and additional 3-4 days.
15. Once fermentation is complete, transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!