Sea Swill Gose Beer Kit - Extract

Description

Your Sea Swill Gose gives you a light, refreshing gose with bright citrus notes from the Citra, Amarillo, and Simcoe hops. The Pilsen Dry Malt Extract forms the base while Carapils Malt adds body and Acidulated Malt contributes tartness. Sea salt and lime peel deliver the classic savory and citrus gose character, and SafAle US-05 yeast keeps fermentation clean so the hops and spices stay forward.

Your Label Peelers Sea Swill Gose 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: 5.0% - 5.4%
• Original Gravity: 1.050 - 1.056
• Final Gravity: 1.008 - 1.012
• IBUs: 68
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Carapils Malt
• 8 oz. Acidulated Malt

Hops (substitutions based on availability)

• 2 oz. Citra Hops
• 1 oz. Amarillo Hops
• 1 oz. Simcoe Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Spice Pack (added in the last five minutes of the boil)

• 1 oz. Sea Salt
• 1 oz. Lime Peel

Also Included

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

Instructions

Hop Schedule

• 1 oz. Citra Hops (60 minutes)
• 1 oz. Amarillo Hops (10 minutes)
• 1 oz. Simcoe Hops (5 minutes)
• 1 oz. Citra Hops (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 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. With 5 minutes remaining in the boil, add the spice pack.
10. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!