Citrus Siesta Ale Beer Kit

Description

Your Citrus Siesta Ale gives you a light crisp ale built on Pilsen Light Dry Malt Extract with a touch of sweetness from Caramel 10L and a biscuit note from Carapils malt. East Kent Goldings at 60 minutes supply the bittering backbone while Citra at 20 minutes and Amarillo at 5 minutes add citrus and floral character that pairs with the 4 oz. of tangerine flavoring. SafAle US-05 ferments clean so the hop and fruit notes stay forward in your finished beer.

The result is a refreshing session ale with subtle malt depth and bright citrus aroma.

Your Label Peelers Citrus Siesta 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: 5.2% - 5.6%
• Original Gravity: 1.050 - 1.056
• Final Gravity: 1.010 - 1.013
• IBUs: 46
• SRM: 3

Ingredients

Extracts

• 6 lbs. Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 4 oz. Caramel 10L
• 4 oz. Carapils malt

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops
• 1 oz. Citra Hops
• 1 oz. Amarillo Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Goldings Hops (Bittering)
• 20 minutes: 1 oz. Citra Hops (Flavor)
• 5 minutes: 1 oz. Amarillo Hops (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, spare (rinse) with warm 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. 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 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 10-14 days.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz. Tangerine Flavoring. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!