Probable Course of Action Ale Beer Kit

Description

Your Probable Course of Action Ale starts with Pilsen Dry Malt Extract for a golden base, while Bonlander Munich Malt, Special Roast Malt, and Caramel 60L Malt add depth, complexity, and caramel notes. Perle hops supply bitterness at the start of the boil, German Tettnang adds flavor, and Saaz contributes aroma with earthy, floral, fruity, spice, and mint tones. Safale K-97 Ale Yeast handles fermentation cleanly so those hop and malt characters remain prominent.

Your Label Peelers Probable Course of Action 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: 6.1% - 6.5%
• Original Gravity: 1.056 - 1.064
• Final Gravity: 1.010 - 1.013
• IBUs: 37
• SRM: 12

Ingredients

Extracts

• 6 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt 10L
• 1 lb. Special Roast Malt
• 1 lb. Caramel 60L Malt

Hops (substitutions based on availability)

• 1 oz. Perle Hops
• 1 oz. German Tettnang Hops
• 1 oz. Saaz Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Safale K-97 Ale Yeast)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Perle Hops (Bittering)
• 15 minutes: 1 oz. German Tettnang Hops (Flavor)
• 5 minutes: 1 oz. Saaz (Aroma)

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 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 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!