Crimson Rye IPA Beer Kit

Description

Your Crimson Rye IPA draws its spicy, earthy character from the rye malt and Munich malt in the grain bill, balanced by caramel sweetness from the Caramel Munich and a touch of roast from the roasted barley. Chinook hops at 60 minutes provide firm bitterness with pine and citrus notes, Centennial at 15 minutes adds flavor depth, and Amarillo at 5 minutes contributes bright citrus aroma. The Golden Light Dry Malt Extract keeps the body clean while the Safale US-05 ale yeast ferments cleanly to let the malt and hop flavors shine through.

Your Label Peelers Crimson Rye 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: 7.2% - 7.8%
• Original Gravity: 1.070 - 1.078
• Final Gravity: 1.014 - 1.018
• IBUs: 67
• SRM: 20

Ingredients

Extracts

• 6 lbs Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 2 lbs Rye Malt
• 2 lb Munich Malt
• 8 oz Caramel Munich - 60L
• 8 oz Roasted Barley

Hops (substitutions based on availability)

• 1 oz Chinook Hops (60 min)
• 1 oz Centennial Hops (15 min)
• 1 oz Amarillo Hops (5 min)

Yeast (substitutions based on availability)

• 1 packet Safale US-05 Ale Yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz Chinook at 60 minutes (bittering).
• 1 oz Centennial at 15 minutes (flavor).
• 1 oz Amarillo at 5 minutes (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. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!