Kiwi Kicker NZ Ale Beer Kit - Extract

Description

Your Kiwi Kicker NZ Ale draws its aroma and flavor from four ounces of Motueka hops added across the boil, delivering tropical fruit, citrus, and grassy notes that stand out against the malt and biscuit character of the 2-Row, Munich, and Crystal 20L grains. The Golden Light Dry Malt Extract keeps the body medium while the Lallemand Verdant yeast ferments cleanly so the hop profile remains forward.

At bottling you add the strawberry/kiwi flavoring, which layers additional fruit on top of the hop character and produces a golden ale with a creamy white head.

Your Label Peelers Kiwi Kicker NZ Ale 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: 5.4% - 5.9%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.010 - 1.014
• IBUs: 43
• SRM: 6

Ingredients

Extracts

• 5 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. 2-Row Barley Malt
• 1 lb. Munich Malt
• 8 oz. Crystal (20L) Malt

Hops (substitutions based on availability)

• 4 oz. Motueka Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand Verdant)

Also Included

• 5 oz. Priming Sugar
• Irish Moss/Energizer Combo Packet
• Muslin Grain Bag
• 4 oz. Strawberry/Kiwi Flavoring (added during the bottling stage)

Instructions

Hop Schedule

• 1 oz. Motueka Hops (60 minutes)
• 1 oz. Motueka Hops (10 minutes)
• 1 oz. Motueka Hops (5 minutes)
• 1 oz. Motueka Hops (0 minutes)

1. Heat 2-3 gallons of water to 155°F.
2. Remove from heat and 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. Add the malt extracts and stir until fully dissolved.
5. Bring the wort to a boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes left in the boil, add Yeast Energizer / Irish Moss Combo Packet.
9. Once boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer to a sanitized fermenter and top up 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 sanitized bottling bucket and stir in the 4 oz Strawberry/Kiwi Flavoring and 5 oz. of priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!