Red Ryder Christmas Ale Beer Kit - Extract

Description

Your Red Ryder Christmas Ale gives you a medium-bodied winter ale with rich caramel and toffee from the Pale Ale Dry Malt Extract, Belgian Candi Sugar, Caramel Munich Malt 60L and Crystal 80L Malt. The Bonlander Munich Malt 10L and Unmalted Roasted Barley add toasty depth while the Holiday Spice Packet of bitter orange peel, ginger root, cardamom seeds and cinnamon sticks contributes warm holiday notes. Magnum provides clean bitterness and the two Cascade additions layer in flavor and aroma. SafAle US-05 ferments clean so the malt and spice character stays forward.

Your Label Peelers Red Ryder Christmas 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: 9.1% - 9.7%
• Original Gravity: 1.088 - 1.096
• Final Gravity: 1.016 - 1.022
• IBUs: 52
• SRM: 39

Ingredients

Extracts and Sugar

• 8 lbs. Pale Ale Dry Malt Extract
• 1 lb. Belgian Candi Sugar (Dark)

Specialty Grains (combined into one bag)

• 2 lb. Bonlander Munich Malt 10L
• 1 lb. Caramel Munich Malt 60L
• 8 oz. Unmalted Roasted Barley
• 8 oz. Crystal 80L Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops (Bittering)
• 1 oz. Cascade Hops (Flavor)
• 1 oz. Cascade Hops (Aroma)

Spice Pack (premeasured and combined into one bag)

• 1 Holiday Spice Packet (Bitter Orange Peel, Ginger Root, Card. Seeds, Cinnamon Sticks)

Yeast (substitutions based on availability)

• 1 Packet of American Ale Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar
• Irish Moss / Energizer Combo Packet
• 2x Muslin Grain Bags

Instructions

Hop Schedule

• 60 minutes: 1 oz. Magnum (Bittering)
• 15 minutes: 1 oz. Cascade Hops (Flavor)
• 5 minutes: 1 oz. Cascade Hops (Aroma)

1. Bring at least 3.5 G of water up to 160 degrees F and steep specialty grains in muslin bag for a minimum of 20 minutes. Then remove bag of grains pouring hot water over them (sparging) and discard the muslin bag with the specialty grains. Do not squeeze bag.
2. Bring water to a boil in a large pot.
3. Turn off the heat and add the 8 lbs. of Pale Ale Dry Malt Extract and 1 lb Belgian Candi Sugar, stirring until completely dissolved.
4. Turn the heat back on and bring the wort to a boil.
5. Once boiling, add 1 oz. of Magnum Hops (Bittering) and boil for 60 minutes.
6. After 30 minutes, add the 'holiday spice pack' in the muslin bag provided and steep in wort.
7. After 45 minutes, add Yeast Nutrient / Irish Moss Combo Pack and 1 oz. Cascade Hops.
8. After 55 minutes, add 1 oz. of Cascade Hops (Aroma).
9. Turn off the heat and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and add cold water to reach a total of 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68°F for 2-3 weeks.
13. After 2-3 weeks, rack the beer to a secondary fermenter and let it condition for 2 more weeks.
14. Bottle or keg your beer with the priming sugar and allow 4 weeks to condition, enjoy!

1. This is a big beer with a lot of complexity. Aging for 3-6 months is recommended to round out flavors.