Island Hopper IPA Beer Kit

Description

Your Island Hopper IPA gives you a full-bodied beer built on Pale Ale Dry Malt Extract along with Bonlander Munich Malt 10L, Aromatic Munich Malt 20L, and Wheat Malt for malty sweetness. Centennial, Citra, Amarillo, Simcoe, and Mosaic hops deliver citrus and pine character that balances the malt, while SafAle US-05 yeast keeps fermentation clean so the hop notes stay forward.

Your Island Hopper 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: 89
• SRM: 9

Ingredients

Extracts

• 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt 10L
• 1 lb. Aromatic Munich Malt 20L
• 1 lb. Wheat Malt

Hops (substitutions based on availability)

• 1 oz. Centennial Hops
• 1 oz. Citra Hops
• 1 oz. Amarillo Hops
• 1 oz. Simcoe Hops
• 1 oz. Mosaic Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz. Centennial Hops (60 minutes)
• 1 oz. Citra Hops (25 minutes)
• 1 oz. Amarillo Hops (15 minutes)
• 1 oz. Simcoe Hops (5 minutes)
• 1 oz. Mosaic Hops (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 also add the 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 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 or until fermentation is complete.
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!