California Fad Diet West Coast IPA Beer Kit - Extract

Description

Your California Fad Diet West Coast IPA gives you the bold hop character of a West Coast IPA in a lighter, more sessionable package. Pale Dry Malt Extract supplies a clean crisp base while Vienna Malt and Carapils Malt add subtle malt complexity and smoothness without excess sweetness. Chinook hops contribute early bitterness and pine, Cascade brings citrus and floral notes, Simcoe adds tropical character, and Citra dry hops deliver bright citrus aroma. BRY-97 yeast ferments clean so the hop profile stays forward.

Your California Fad Diet West Coast IPA Label Peelers Original Extract 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: 4.2% - 4.5%
• Original Gravity: 1.038 - 1.044
• Final Gravity: 1.007 - 1.009
• IBUs: 55
• SRM: 6

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 4 lbs Pale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Vienna Malt
• 8 oz Carapils Malt

Hops (substitutions based on availability)

• 1 oz Chinook Hops
• 1 oz Cascade Hops
• 1 oz Simcoe Hops
• 1 oz Citra Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (BRY-97)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz Chinook Hops
• 15 minutes: 1 oz Cascade Hops
• 5 minutes: 1 oz Simcoe Hops
• Dry Hop: 1 oz Citra Hops

Prepare Equipment

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F in your brew kettle.
2. Add Vienna Malt and Carapils Malt to a muslin bag and submerge it in the heated water.
3. Steep the grains for 30 minutes, maintaining a steady temperature.
4. Remove the muslin bag and allow it to drain into the kettle without squeezing.
5. Discard the grains.

Dissolve Extract

1. Remove the kettle from heat and slowly stir in the Pale Dry Malt Extract, ensuring it fully dissolves.
2. Return the kettle to heat and bring the wort to a rolling boil.

Boil & Hop Schedule

1. Boil for 60 minutes, adding hops according to the schedule:
2. 1 oz Chinook Hops at 60 minutes.
3. 1 oz Cascade Hops at 15 minutes. Add Irish Moss/Energizer Combo Packet.
4. 1 oz Simcoe Hops at 5 minutes.

Cool and Transfer

1. After the boil, use an immersion chiller or ice bath to cool the wort to 65°F as quickly as possible.
2. Pour or siphon the cooled wort into a sanitized fermenter.
3. Add enough clean, filtered water to bring the total volume up to 5 gallons.

Fermentation

1. Pitch 1 packet of American Ale Yeast into the fermenter. Seal fermentor.
2. Ferment at 65°F for 10–14 days, ensuring the fermentation temperature remains stable.

Dry Hopping

1. After primary fermentation is complete, add 1 oz Citra Hops directly to the fermenter.
2. Allow the beer to sit for an additional 5 days to extract hop aromas.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly. Aerating your wort at this time ensures your yeast have a healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.