Lumberyard Larry Smoked and Oaked IPA Beer Kit

Description

Your Lumberyard Larry Smoked and Oaked IPA combines smoky malt character with a complex hop profile. The smoked malt gives your beer its distinctive smoke while honey malt, victory malt, and caramel malt build a rich malty backbone with caramel notes. Pale dry malt extract keeps the body smooth. Magnum hops provide clean bitterness, with Centennial, Azacca, and Mosaic adding citrus, tropical fruit, and complex aroma. American oak chips in secondary fermentation contribute an oaky finish. The US-05 yeast ferments cleanly to let the flavors shine.

Your Label Peelers Lumberyard Larry Smoked and Oaked 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: 6.5% - 7.0%
• Original Gravity: 1.066 - 1.071
• Final Gravity: 1.013 - 1.018
• IBUs: 93
• SRM: 16

Ingredients

Extracts

• 6 lbs. Pale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Honey Malt
• 1 lb. American Victory Malt
• 1 lb. Caramel Malt (60L)
• 12 oz. Smoked Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 1 oz. Centennial Hops
• 1 oz. Azacca Hops
• 2 oz. Mosaic Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. American Oak Chips (added during secondary fermentation)

Instructions

Hop Schedule

• 60 minutes: 1 oz Magnum Hops (Bittering)
• 15 minutes: 1 oz Centennial Hops (Flavor/Aroma)
• 10 minutes: 1 oz Mosaic Hops and 1 oz Azacca Hops (Aroma)
• 5 minutes: 1 oz Mosaic Hops (Aroma)

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 cold water to 5 gallons.
11. Pitch the 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 Oak Chips. 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.