High Tea Herbal Ale Beer Kit
Brand : Label Peelers
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- SKU:
- LP-high-tea
- UPC:
- 810194951183
- Availability:
- These kits are put together as they are ordered.
- Shipping:
- Calculated at Checkout
Description
Your High Tea Herbal Ale gives you a reddish ale built on wheat dry malt extract with honey malt and biscuit malt contributing subtle sweetness and toasty notes. Raw honey and dark Belgian candi sugar deepen the honeyed character while Fuggle hops supply earthy floral bitterness. The 2.5 oz. of chamomile flowers steep late to infuse gentle herbal aromatics that define the style. SafAle WB-06 yeast adds the spicy and fruity esters expected from a Belgian wheat ale.
Your High Tea Herbal Ale 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: 7.5% -7.8%
- Original Gravity: 1.067
- Final Gravity: 1.008
- IBUs: 25
- SRM: 29
Ingredients
Ingredients
- 4 lbs. Wheat Dry Malt Extract
- 1 lb. Honey Malt
- 1 lb. Biscuit Malt
- 1 lb. Dark Belgian Candi Sugar
- 2 lb. Raw Honey
- 2 oz. Fuggle Hops
- 2.5 oz. Chamomile Flower
- Yeast Energizer / Irish Moss Combo Packet
- 1 Packet of Dry Yeast (SafAle WB-06)
Instructions
Hop Schedule
- 60 minutes: 1 oz. Fuggle Hops (Bittering)
- 20 minutes: 1 oz. Fuggle Hops (Flavor)
- Heat 2-3 gallons of water to 155°F.
- Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
- Remove the grain bag, sparge (rinse) with water into the kettle, and discard.
- Stir in the dry malt extract until fully dissolved.
- Bring your wort to a rolling boil.
- Add the hops according to the hop schedule.
- Boil for 60 minutes, stirring occasionally.
- With 15 minutes left in the boil, add the Yeast Energizer / Irish Moss Combo Packet.
- With 5 mins left add the Dark Belgian Candi Sugar and raw honey. Stir until dissolved.
- Terminate boil and using the second muslin bag provided, steep the chamomile flower for 25-30 minutes. As this is steeping you can begin to cool the wort to 70°F.
- Transfer the wort to a fermenter and top off with cold water to 5 gallons.
- Pitch the yeast and seal the fermenter.
- Ferment at 68-70°F for 10-14 days or until fermentation is complete.
- 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!
