Rotary Phone Steam Style Beer Kit

Description

Your Rotary Phone Steam Style draws on Pilsen Light and Golden Light dry malt extracts for a light, grainy base, while flaked maize, 2-row brewer's malt, and victory malt add crispness and a warm toasty note. Saaz hops supply classic spicy bitterness and Hersbrucker contributes mild herbal aroma. SafLager S-23 yeast ferments cleanly at cool temperatures to keep the profile balanced and refreshing.

Your Label Peelers Rotary Phone Steam Style 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: 4.9% - 5.3%
• Original Gravity: 1.048
• Final Gravity: 1.009
• IBUs: 37
• SRM: 6

Ingredients

Extracts

• 3 lbs. Pilsen Light Dry Malt Extract
• 1 lb. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Flaked Maize
• 1 lb. 2-Row Brewer's Malt
• 8 oz. Victory Malt

Hops (substitutions based on availability)

• 2 oz. Saaz Hops
• 1 oz. Hersbrucker Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafLager S-23)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 2 oz. Saaz Hops (Bittering)
• 20 Minutes: 1 oz. Hersbrucker (Aroma)

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 and rinse the grains with water (sparging), then 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. Terminate boil and cool the wort to 70°F.
10. Transfer the wort to a fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 60-65°F for 14-21 days. (Or until fermentation is complete)
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!