Banger ESB Ale Beer Kit - Extract

Description

Your Banger ESB Ale is a classic British style beer that gives you a deep amber color and a malty, slightly sweet flavor with moderate hop bitterness and pleasant hop aroma. Amber Dry Malt Extract and Corn Sugar produce a full-bodied malty profile, while Crystal Malt and Cara-Pils/Dextrine add subtle sweetness. Fuggles Hops supply the bitterness and East Kent Goldings Hops contribute flavor and aroma. SafAle S-04 yeast delivers a clean finish.

Your Label Peelers Banger ESB Ale 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: 5.9% - 6.3%
• Original Gravity: 1.055 - 1.060
• Final Gravity: 1.009 - 1.011
• IBUs: 31
• SRM: 13

Ingredients

Extracts and Sugars

• 5 lbs. Amber Dry Malt Extract
• 1 lb. Corn Sugar

Specialty Grains (combined into one bag)

• 1 lb. Crystal Malt (60L)
• 8 oz. Cara-Pils/Dextrine

Hops (substitutions based on availability)

• 1 oz. Fuggles Hops (Bittering)
• 1 oz. East Kent Goldings Hops (Flavor)
• 1 oz. East Kent Goldings Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Package Dry Yeast (SafAle S-04)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Fuggles Hops (Bittering) - Boil for 60 minutes
• 1 oz. East Kent Goldings Hops (Flavor) - Boil for 15 minutes
• 1 oz. East Kent Goldings Hops (Aroma) - Boil for 5 minutes

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 warm water into the wort, and discard.
4. Add the malt extract and 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 clean, filtered 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!