High and Mighty Oaked Imperial Ale Beer Kit - Extract

Description

Your High and Mighty Oaked Imperial Ale draws bold flavors from Pale Ale Dry Malt Extract, Bonlander Munich Malt, Caramel Malt 40L, and Briess Special Roast Malt, which together give you caramel, toffee, and dark fruit notes. Belgian Candi Syrup adds richness while the Magnum, Fuggle, and East Kent Goldings hops provide balancing bitterness.

Nottingham yeast keeps fermentation clean, and American Medium Toast Oak Cubes in secondary contribute vanilla and tannin character for added depth.

Your High and Mighty Oaked Imperial Ale 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: 10.9% - 11.3%
• Original Gravity: 1.100 - 1.120
• Final Gravity: 1.015 - 1.021
• IBUs: 52
• SRM: 28

Disclaimer: All calculations are approximate.

Ingredients

Dry Malt Extract and Sugar

• 9 lbs Pale Ale Dry Malt Extract
• 2 lbs Belgian Candi Syrup (90 Lovibond) - Last 15 min

Specialty Grains (combined in one bag)

• 2 lbs Bonlander Munich Malt 10L
• 1 lb Caramel Malt 40L
• 8 oz Briess Special Roast Malt 40L

Hops (substitutions based on availability)

• 1 oz Magnum Hops - 60 min
• 1 oz Fuggle Hops - 15 min
• 1 oz East Kent Goldings Hops - 5 min

Yeast (substitutions based on availability)

• 2 packets Lallemand Nottingham Yeast

Also Included

• 5 oz Priming Sugar
• 1 Muslin Bag
• 1 Yeast Nutrient/Irish Moss Combo Packet
• 4 oz American Medium Toast Oak Cubes - Secondary Fermentation

Instructions

Hop Schedule

• 1 oz Magnum Hops at 60 minutes.
• 1 oz Fuggle Hops at 15 minutes.
• 1 oz East Kent Goldings Hops at 5 minutes.

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 water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition, add the 2 lb. Candi Sugar and Irish Moss/Energizer 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 both packets of yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a sanitized secondary fermenter on top of your 4 oz. American Medium Toast Oak Cubes. Let this sit in secondary fermentation for another 10-14 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!

1. You can sanitize your oak chips by allowing them to soak in a small bowl of your favorite whiskey overnight. You just need enough to cover the chips. Add the entire contents into the secondary as the wood oils will combine with the whiskey.