Hoporium IPA Beer Kit - Extract

Description

Your Hoporium IPA features Cascade, Mosaic, and Cashmere hops that deliver citrus, tropical, berry, melon, and tangerine notes. Golden Light Dry Malt Extract supplies the smooth malty base while Caramel 10L and Carapils malts contribute light sweetness and body. SafAle US-05 yeast ferments cleanly so the hop profile remains prominent in your finished beer.

The light golden color and balanced bitterness come directly from the listed malts and the timed hop additions in your kit.

Your Label Peelers Hoporium 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: 5.2% - 5.6%
• Original Gravity: 1.050 - 1.056
• Final Gravity: 1.010 - 1.013
• IBUs: 53
• SRM: 5

Ingredients

Malt Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

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

Hops (substitutions based on availability)

• 1 oz. Cascade Hops
• 1 oz. Mosaic Hops
• 1 oz. Cashmere Hops

Yeast (substitutions based on availability)

• 1 Package Dry Ale Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Cascade Hops (Bittering)
• 15 minutes: 1 oz. Mosaic Hops (Flavor)
• 5 minutes: 1 oz. Cashmere 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, sparge (rinse) with hot water into the wort, and discard.
4. Add in the dry malt extract and stir until fully dissolved.
5. Return to heat to achieve 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 work well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold 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!