Frozen Bastard Strong Ale Gluten Reduced Beer Kit

Description

Your Frozen Bastard Strong Ale is modeled on Stone Arrogant Bastard Ale and gives you a robust full-bodied dark amber ale with complex malt character from the light dry malt extract base. Caramel/crystal malt, cara-pils/dextrine, victory malt, and chocolate malt add caramel sweetness, body, and chocolate notes while Warrior hops supply intense bitterness balanced by floral and citrus notes from the Cryo Cascade and Cryo Centennial hops. The Safale US-05 yeast ferments cleanly so the malt and hop profile stays forward.

The WLN-4000 Clarity Ferm and yeast energizer/irish moss packet support a smooth finish.

This beer is a take on Stone Arrogant Bastard Ale.

Your Label Peelers Frozen Bastard Strong Ale Gluten Reduced 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: 7.0%
• Original Gravity: 1.068
• Final Gravity: 1.016
• IBUs: 100+
• SRM: 16
• BU/GU: 0.8
• Degrees Plato: 16.8

Ingredients

Ingredients

• 7 lbs. Light Dry Malt Extract
• 1 lb. Caramel/Crystal Malt (60L)
• 8 oz. Cara-Pils/Dextrine
• 8 oz. Victory Malt
• 8 oz. Chocolate Malt
• 1 oz. Warrior Hops (Bittering)
• 2 oz. Cryo Cascade Hops (Flavor)
• 2 oz. Cryo Centennial Hops (Aroma)
• 1 oz. Cryo Cascade Hops (Dry Hop)
• 1 Yeast Energizer / Irish Moss Combo Packet
• 1 pkg. Safale US-05 Dry Yeast
• 1 WLN-4000 Clarity Ferm (gluten reducing agent)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Warrior Hops (Bittering)
• 15 minutes: 2 oz. Cryo Cascade Hops (Flavor)
• 5 minutes: 2 oz. Cryo Centennial Hops (Aroma)

1. Begin by heating 2-3 gallons of water to 155°F.
2. Place the grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard the grains.
4. Bring the water to a boil and add the malt extract.
5. Boil for 60 minutes, adding the hops according to the hop schedule.
6. Add the Yeast Energizer / Irish Moss Combo with 15 minutes left in the boil.
7. Cool the wort to 70°F and transfer to a fermenter.
8. Add cold water to bring the volume to 5 gallons.
9. Pitch the yeast and ferment at 68°F for 7-10 days. Add the WLN-4000 Clarity Ferm at this point.
10. Transfer to a secondary vessel and add 1 oz. Cryo Cascade Hops to dry hop for an additional 5-7 days.
11. Bottle or keg the beer and enjoy!