Hammock Sipper IPA Beer Kit - Extract

Description

Your Hammock Sipper IPA draws on Golden Light Dry Malt Extract, 2-Row Brewer’s Malt, Caramel 10L, and Carapils Malt to produce a light amber beer with a crisp body and subtle caramel notes. El Dorado and Azzaca hops deliver tropical fruit and citrus character throughout the boil, while US-05 yeast ferments clean and dry.

Your Hammock Sipper IPA 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: 6.0% - 6.5%
• Original Gravity: 1.058 -1.064
• Final Gravity: 1.012 - 1.015
• IBUs: 83
• SRM: 5

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. 2-Row Brewer’s Malt
• 8 oz. Caramel 10L
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 2 oz El Dorado Hops
• 2 oz. Azzaca Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Fermentis Safale US-05)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Coconut Chips (used in secondary fermentation)
• 2 oz. Pineapple Flavoring (or to taste)

Instructions

Hop Schedule

• 60 minutes: 1 oz. El Dorado Hops (Bittering)
• 15 minutes: 1 oz. Azzaca Hops (Flavor)
• 5 minutes: 1 oz El Dorado and 1 oz. Azzaca Hops (Aroma)

1. Heat 2-3 gallons of water to 150°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 warm water into the wort, and discard.
4. Bring the wort to a boil.
5. Once boiling, add the malt extracts and stir until fully dissolved.
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. Pitch the yeast and seal the fermenter.
11. Ferment at 68-70°F for 5-7 days.
12. Transfer to a secondary fermenter on top of your 4 oz. Coconut Chips. Let this sit in secondary fermentation for another 10-14 days.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and add 2 oz. of Pineapple flavoring (or to taste.) Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!