Lion Tooth Dandelion Infused Helles Beer Kit - Extract

Description

Your Lion Tooth is a dandelion-infused Helles that delivers the clean, malty profile of a classic German lager with added floral and earthy notes from the booster. Premium malts give you a golden color along with light bready sweetness and delicate honey character from the honey malt and aromatic Munich.

NovaLager yeast ferments cleanly at ale temperatures to produce authentic lager character with good clarity and minimal sulfur. Hallertau and Saaz hops supply a gentle noble bitterness and subtle spice that keeps the beer crisp and balanced without overpowering the malt and dandelion.

Your Lion Tooth 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.3% - 5.7%
• Original Gravity: 1.044 - 1.052
• Final Gravity: 1.005 - 1.008
• IBUs: 17
• SRM: 8

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 3.3 lbs Munich Liquid Malt Extract

Dandelion Booster

• 32 oz Dandelion Booster

Specialty Malts (crushed into one bag)

• 8 oz Aromatic Munich Malt
• 8 oz American Honey Malt
• 4 oz Caramel Munich 60L

Hops (substitutions based on availability)

• 1 oz Hallertau Hops
• 1 oz Czech Saaz Hops

Yeast (substitutions based on availability)

• 1 packet Lallemand NovaLager Yeast

Also Included

• Muslin Grain Bag
• Irish Moss/Yeast Energizer Combo (Last 15 Mins of boil)
• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Hallertau Hops (60 minutes)
• ½ oz Czech Saaz (5 minutes)
• ½ oz Czech Saaz at flameout

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 hot water into the wort, and discard.
4. Add the malt extracts and stir until fully dissolved.
5. Bring the wort up 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. Cool the wort to 68°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a fermenter and stir in your 32 oz booster canister. Top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68°F or lower for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!