Your Fancy Car Maibock Beer Kit
Brand : Label Peelers
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- SKU:
- LP-your-fancy-car
- UPC:
- 810194950957
- Shipping:
- Calculated at Checkout
Description
Your Fancy Car Maibock gives you a pronounced malt sweetness balanced by moderate bitterness from Northern Brewer and Tettnang hops. Pale Ale Dry Malt Extract and Brewer’s Crystals form the base while Goldpils Vienna and Carahell Malt add caramel notes and body. The SafLager S-23 yeast ferments clean at cool temperatures, keeping the focus on the malt and hop character.
Your Label Peelers Fancy Car Maibock 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: 8.7% - 9.1%
- Original Gravity: 1.083
- Final Gravity: 1.015
- IBUs: 31
- SRM: 7
Ingredients
Extracts and Sugars
- 7 lbs. Pale Ale Dry Malt Extract
- 1 lb. Brewer’s Crystals
Specialty Grains (combined into one bag)
- 2 lb. Goldpils Vienna
- 1 lb. Carahell Malt
Hops (substitutions based on availability)
- 1 oz. Northern Brewer Hops
- 1 oz. Tettnang Hops
Yeast (substitutions based on availability)
- 1 Packet of Dry Yeast (SafLager S-23)
Also Included
- 5 oz Priming Sugar
- Yeast Energizer / Irish Moss Combo Packet
- Muslin Grain Bag
Instructions
Hop Schedule
- 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
- 10 minutes: 1 oz. Tettnang Hops (Aroma)
- Heat 2-3 gallons of water to 155°F.
- Place grains in a grain bag and steep in the hot water for 30 minutes.
- Remove the grain bag and discard.
- Stir in dry malt extracts and brewer’s crystals and mix until evenly dissolved.
- Bring wort to a rolling boil.
- Add the hops according to the hop schedule.
- Boil for 60 minutes, stirring occasionally.
- At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
- Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath work well for this.
- Transfer the wort to a fermenter and top off with cold water to 5 gallons.
- Pitch the yeast and seal the fermenter.
- Ferment at 54 - 64 Degrees F for 10-14 days.
- Allow to rest at 60-65 Degrees F for a diacetyl rest for 3-4 days to complete fermentation.
- Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
- Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!
