Black Star IPA Beer Kit

Description

Your Black Star IPA delivers a bold and robust flavor with a deep golden hue. The dark dry malt extract, caramel/crystal malt (60L), and Bonlander Munich malt build a rich malt base while Columbus hops supply bitterness and flavor, Citra adds flavor notes, and Mosaic contributes aroma. SafAle US-05 yeast ferments clean so the hop character remains prominent in your beer.

Your Label Peelers Black Star IPA 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: 6.2% - 6.7%
• Original Gravity: 1.059 - 1.065
• Final Gravity: 1.012 - 1.018
• IBUs: 100+
• SRM: 22
• BU/GU: 0.77
• Degrees Plato: 15.2

Ingredients

Extracts

• 6 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Caramel/Crystal Malt (60L)
• 1 lb. Bonlander Munich Malt

Hops (substitutions based on availability)

• 3 oz. Columbus Hops (Bittering/Flavoring/Dry Hop)
• 1 oz. Citra Hops (Flavor)
• 1 oz. Mosaic Hops (Aroma)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Columbus Hops (Bittering) - 60 minutes
• 1 oz. Citra Hops (Flavor) - 15 minutes
• 1 oz. Columbus Hops (Flavor) - 15 minutes
• 1 oz. Mosaic Hops (Aroma) - 5 minutes
• 1 oz. Columbus Hops (Dry Hop)

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 water into the kettle, and discard.
4. Stir in the dry malt extract 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 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitizer 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 5-7 days.
13. Transfer to a sanitized secondary fermenter and add the dry hop addition. Let sit for 5-7 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!