IPA Beer Kit, Gluten-Free Ingredients

Description

Your IPA delivers the bright citrus and resin notes typical of an American IPA through its hop bill of Cascade, Columbus, and Mosaic. The 60-minute Cascade and Columbus additions establish a firm bitterness while later Cascade and Mosaic additions plus the dried lemon peel and bitter orange peel from the spice pack layer in zesty aroma and flavor. White sorghum syrup, Belgian candi sugar, and maltodextrin ferment to a dry finish, and Nottingham ale yeast keeps the profile clean so the hops and peels remain prominent.

Every fermentable in your kit (sorghum syrup, candi sugar and maltodextrin) is gluten-free. If you're brewing for someone with celiac disease, use dedicated or thoroughly cleaned equipment, since your gear can carry gluten from earlier batches.

Your IPA kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.6% - 6.0%
• Original Gravity: 1.058 - 1.064
• Final Gravity: 1.014 - 1.018
• IBUs: 82
• SRM: 4
• Brew Method: Extract
• Style Name: American IPA
• Boil Time: 60 min
• Batch Size: 5 gallons (fermenter volume)
• Boil Size: 2.5 gallons

Ingredients

Fermentables and Maltodextrin

• 6.6 lb White Sorghum Syrup - Gluten Free
• 1 lb Belgian Candi Sugar - Clear/Blond
• 1 lb Maltodextrin

Hops (substitutions based on availability)

• 2 oz Cascade Pellet Hops
• 1 oz Columbus Pellet Hops
• 1 oz Mosaic Pellet Hops

Spice Pack (use the muslin bag to steep)

• 1/2 oz Dried Lemon Peel
• 1 oz Dried Bitter Orange Peel

Yeast (substitutions based on availability)

• Nottingham Ale Yeast

Also Included

• 5 oz Priming Sugar
• 1 Irish Moss/Energizer Combo Packet
• Muslin Grain Bag (for spice pack)

Instructions

Hop Schedule

• 60 minutes: 1 oz Cascade Pellet
• 60 minutes: 1 oz Columbus Pellet
• 15 minutes: 0.5 oz Cascade
• 15 minutes: 1 oz Mosaic
• 0 minutes: 0.5 oz Cascade

1. Heat 2-3 gallons of water until just before boiling.
2. Add Sorghum Syrup, Maltodextrin, and Belgian Candi Sugar into the water and stir until fully dissolved.
3. Bring the wort to a rolling boil.
4. Add the hops according to the hop schedule.
5. Boil for 60 minutes, stirring occasionally.
6. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet and the spice pack into the boil.
7. After the boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
8. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
9. Pitch the yeast and seal the fermenter.
10. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
11. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
12. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!