Laguna Clouds IPA Beer Kit - All-Grain

Description

Your Laguna Clouds IPA delivers a crisp West Coast IPA with bright piney and citrus aromas plus a clean dry finish. Magnum hops at 60 minutes give firm bitterness while Simcoe at 15 minutes, Centennial at 10 minutes and Amarillo at flameout layer in resinous pine, zesty citrus and floral notes. Citra and Cascade dry hops for five days add grapefruit, orange and tropical fruit aromatics. The 2-Row, Carapils and Light Crystal 20L malts produce a light golden color with subtle malt sweetness and solid head retention. US-05 ale yeast ferments clean and well-attenuated so the hops stay forward.

Your Laguna Clouds 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: 1.056 - 1.064
• Final Gravity: 1.012 - 1.015
• IBUs: 94
• SRM: 6
• BU/GU: 1.13

Ingredients

Grain Bill (combined in one bag)

• 10 lbs Brewer's 2-Row Malt
• 1 lb Carapils (Dextrin) Malt
• 0.5 lb Light Crystal Malt (20L)

Hops (substitutions based on availability)

• 1 oz Magnum Hops (60 min)
• 1 oz Simcoe Hops (15 min)
• 1 oz Centennial Hops (10 min)
• 1 oz Amarillo Hops (0 min)
• 2 oz Citra Hops (Dry Hop for 5 days)
• 2 oz Cascade Hops (Dry Hop for 5 days)

Yeast (substitutions based on availability)

• 1 packet US-05 Ale Yeast

Also Included

• 5 oz. Priming Sugar
• 1 Packet Irish Moss/Yeast Energizer Combo

Instructions

Hop Schedule

• 1 oz Magnum at 60 minutes (bittering).
• 1 oz Simcoe at 15 minutes (flavor). Add Irish Moss/Yeast Energizers Packet now.
• 1 oz Centennial at 10 minutes (flavor/aroma).
• 1 oz Amarillo at flameout (aroma).
• Add 2 oz Citra and 2 oz Cascade hops directly to the fermenter after primary fermentation. Let the beer sit for 5 days before packaging.

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of water to 165°F.
2. Add crushed grains to your mash tun and mash at 150°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1 oz Magnum at 60 minutes (bittering). 1 oz Simcoe at 15 minutes (flavor). 1 oz Centennial at 10 minutes (flavor/aroma). 1 oz Amarillo at flameout (aroma).
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 10–14 days.

Dry Hopping

1. Add 2 oz Citra and 2 oz Cascade hops directly to the fermenter after primary fermentation.
2. Let the beer sit for 5 days before packaging.

Packaging Options

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water. Cool the sugar solution, then add it to a sanitized bottling bucket. Transfer beer to the bucket, mix gently, and bottle. Condition bottles at room temperature for 2-3 weeks before chilling and serving.
2. Kegging: Transfer the beer into a sanitized keg. Seal and purge oxygen by burping the keg with CO₂. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.