Wrecking Ball Imperial IPA Beer Kit - Extract

Description

Your Wrecking Ball Imperial IPA gives you a resin-forward character with citrus and floral notes from the Magnum, Columbus, and Centennial hops. The Pale Ale Dry Malt Extract and Brewer’s Crystals create a dry, malt-backed base while the combined specialty malts add biscuit, honey, caramel, and light roast.

Lallemand BRY-97 yeast ferments cleanly so the hop aroma stays prominent, and the Centennial CRYO addition at flameout boosts flavor intensity without extra bitterness.

Your Label Peelers Wrecking Ball Imperial 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: 8.1% - 8.7%
• Original Gravity: 1.082 - 1.088
• Final Gravity: 1.014 - 1.019
• IBUs: 100+
• SRM: 19

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts and Sugars

• 7 lbs. Pale Ale Dry Malt Extract
• 1 lb. Brewer’s Crystals

Specialty Malts (combined into one bag)

• 1 lb. Biscuit Malt
• 12 oz. Honey Malt
• 12 oz. Caramel Malt (60L)
• 8 oz. White Wheat Wheat
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 3 oz. Centennial Hops
• 4 oz. Columbus Hops
• 1 oz. Centennial CRYO Hops

Yeast

• 1 Packet of Dry Yeast (Lallemand BRY-97)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz Magnum (Bittering)
• 30 minutes: 1 oz Columbus (Flavor/Aroma)
• 10 minutes: 2 oz Columbus and 2 oz Centennial (Aroma)
• 2 minutes: 1 oz Columbus and 1 oz Centennial (Aroma)
• 0 minutes: 1 oz Centennial CRYO Hops (Flameout Hops)

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, sparge (rinse) with hot water into the kettle, and discard.
4. Stir in the dry malt extract and brewer’s crystals 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. With 15 minutes left in the boil, 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 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 10-14 days or until fermentation is complete. *Ensure fermentation has stabilized before bottling.*
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!