One Rad Banana Milkshake Beer Kit - Extract

Description

Your One Rad Banana Milkshake delivers a creamy, full-bodied beer with prominent banana flavor. The Pilsen Light Dry Malt Extract, lactose, and maltodextrin create the milkshake-like smoothness and body, while White Wheat Malt, Flaked Oats, and Pilsner Malt add to the rich texture. Magnum hops supply clean bitterness and Mosaic hops contribute subtle aroma, both staying in the background so the banana flavoring extract added at bottling takes center stage. The Lallemand New England Style East Coast Ale yeast ferments cleanly to keep the focus on the banana and malt character.

Your One Rad Banana Milkshake 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: 6.6% - 7.1%
• Original Gravity: 1.084 - 1.090
• Final Gravity: 1.024 - 1.030
• IBUs: 48
• SRM: 4

Ingredients

Extracts, Lactose, and Maltodextrin

• 7 lbs. Pilsen Light Dry Malt Extract
• 1 lb. Lactose
• 8 oz. Maltodextrine

Specialty Grains (combined into one bag)

• 1 lb. White Wheat Malt
• 1 lb. Flaked Oats
• 1 lb. Pilsner Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 2 oz. Mosaic Hops

Yeast

• 1 Packet of Dry Yeast (Lallemand New England Style East Coast Ale)

Also Included

• 5 oz. Priming Sugar
• Irish Moss / Energizer Combo Pack
• Muslin Grain Bag
• 4 oz. Banana Flavoring Extract (added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz Magnum (Bittering)
• 5 minutes: 2 oz Mosaic (Aroma)

1. Heat 1.5 - 2 gallons of water to 150°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 kettle, and discard.
4. Stir in the dry malt extract, lactose, and maltodextrin until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well here.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar as well as 4 oz. Banana Extract. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!