Chocolate Coconut Recliner Amber Ale Beer Kit - Extract

Description

Your Chocolate Coconut Recliner Amber Ale gives you a light brown beer with spicy blackcurrant and zesty lemon notes from the East Kent Golding and Nugget hops. The Chocolate Malt and Cocoa Nibs contribute roasted chocolate character while the Coconut Chips add a tropical note. Caramel 40L Malt and Brown Supreme Malt provide sweetness and color, and the Flaked Oats lend body. The Candi Syrup D-90 and Golden Light Dry Malt Extract form the base, and the SafAle US-05 yeast ferments cleanly to let the flavors shine.

The additions for secondary fermentation bring the signature coconut and cocoa profile that defines this kit.

Your Label Peelers Chocolate Coconut Recliner Amber Ale 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: 7.0% - 7.4%
• Original Gravity: 1.068 - 1.074
• Final Gravity: 1.012 - 1.016
• IBUs: 19
• SRM: 24

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Golden Light Dry Malt Extract
• 1 lb. Candi Syrup D-90

Specialty Grains (combined into one bag)

• 1 lb. Brewers 2-Row Malt
• 8 oz. Caramel 40L Malt
• 8 oz. Brown Supreme Malt
• 8 oz. Flaked Oats
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Golding Hops
• 1 oz. Nugget Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (SafAle US-05)

Additions for Secondary Fermentation

• 4 oz. Coconut Chips
• 4 oz. Cocoa Nibs

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Golding Hops (Bittering)
• 15 minutes: 1 oz. Nugget Hops (Flavor / 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, sparge (rinse) with hot water into the wort, and discard.
4. Stir in the malt extract and Belgian Candi Syrup. Ensure they are fully dissolved.
5. Return to heat until you have 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 70°F. An immersion chiller or ice bath works well for this.
10. Transfer into a sanitized fermenting vessel and top up to 5 gallons with clean, filtered water.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Add the Coconut Chips and Cocoa Nibs to a secondary fermenter and transfer the brew on top of your 4 oz Coconut Chips and 4 oz of Cocoa Nibs. Sanitize and use the additional muslin bag to help in removal of these additions before bottling. (optional)
14. Let this sit in secondary fermentation for another 10-14 days.
15. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!