Fresh Cream Ale Beer Kit - All Grain

Description

Your Fresh Cream Ale gives you a light body with mild malt sweetness and a subtle hop bitterness that keeps the finish crisp and easy to drink. The Pale Malt (2-Row) provides the clean base while Flaked Corn and Honey Malt add gentle sweetness that defines the style.

Saaz hops deliver the mild bitterness and the American Ale Yeast keeps fermentation clean so the malt character stays forward in your finished beer.

Your Label Peelers Fresh Cream Ale 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: 4.4% - 4.8%
• Original Gravity: 1.040 - 1.045
• Final Gravity: 1.006 - 1.010
• IBUs: 18
• SRM: 4

Ingredients

Malts (combined in one bag)

• 6 lbs Pale Malt (2-Row)
• 1.5 lbs Flaked Corn
• 0.5 lb Honey Malt

Hops (substitutions based on availability)

• 0.5 oz Saaz Hops (60 min)
• 0.5 oz Saaz Hops (15 min)

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast

Also Included

• 5 oz. Priming Sugar
• 1 Irish Moss/Yeast Energizer Packet

Instructions

Hop Schedule

• 0.5 oz Saaz at 60 minutes (bittering).
• 0.5 oz Saaz at 15 minutes (flavor).

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of water to 165°F.
2. Add crushed grains to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 0.5 oz Saaz at 60 minutes (bittering). 0.5 oz Saaz at 15 minutes (flavor). Add Irish Moss/Yeast Energizer Combo Pack as well.
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Packaging

1. Bottle or keg the beer, carbonating to approximately 2.5 volumes of CO2. If not using C02, add priming sugar to each bottle.
2. Allow the beer to condition for 2 weeks before serving.