Citra Rye Pale Ale Beer Kit - Extract

Description

Your Citra Rye Pale Ale gives you a crisp light ale built on a malty base of rye malt and brewers 2-row. The 20L crystal malt contributes light caramel sweetness while seven ounces of Citra hops deliver tropical fruit grapefruit and pine aroma and flavor. Your beer finishes clean and dry with the SafAle US-05 yeast keeping the focus on the hops and rye character.

Recipe By Chris Reich

Your Label Peelers Citra Rye Pale 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: 7.8% - 8.1%
• Original Gravity: 1.072 - 1.076
• Final Gravity: 1.012 -1.015
• IBUs: 100+
• SRM: 11

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 7 lbs Golden Light DME

Specialty Grains (combined into one bag)

• 2 lbs Rye Malt
• 1 lb Brewers 2-Row Malt
• 1 lb 20L Crystal Malt

Hops

• 7 oz. Citra Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 3 oz. Citra Hops (60 Min)
• 1 oz. Citra Hops (45 Min)
• 1 oz. Citra Hops (15 Min)
• 1 oz. Citra Hops (5 Min)
• 1 oz. Citra 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 hot water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Once at a rolling boil, add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes remaining, 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 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 5-7 days or until fermentation starts to slow.
13. Transfer to a secondary fermenter and add the 1 oz. dry hop addition. (Age for 14 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!