Tropic Cyclone Hazy IPA Beer Kit - Extract

Description

Your Tropic Cyclone Hazy IPA gives you a New England-style IPA with layers of citrus, stone fruit, and tropical flavors from its hop blend. Citra hops contribute bright grapefruit and lime zest, Mosaic hops add juicy mango, berry, and pine resin, and Amarillo hops provide tangerine and floral citrus notes in the dry hop. The Briess Light Dry Malt Extract supplies a clean, slightly sweet backbone while flaked oats and Carapils malt create the signature haze and silky body.

Your Lallemand New England East Coast American Ale Yeast enhances the fruity esters and maintains the hazy character.

Your Tropic Cyclone Hazy 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: 5.8% - 6.2%
• Original Gravity: 1.050 - 1.060
• Final Gravity: 1.010 - 1.014
• IBUs: 45
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs Briess Light Dry Malt Extract (DME)

Specialty Grains (combined in one bag)

• 1 lb Flaked Oats
• 8 oz Carapils Malt

Hops (substitutions based on availability)

• 1 oz Citra Hops (Bittering)
• 2 oz Mosaic Hops (Flavor/Aroma)
• 1 oz Amarillo Hops (Dry Hop)

Yeast (substitutions based on availability)

• 1 packet Lallemand New England East Coast American Ale Yeast

Also Included

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

Instructions

Hop Schedule

• 1 oz Citra Hops - 60 minutes.
• 2 oz Mosaic Hops - flameout (0 Minutes)
• 1 oz Amarillo - dry hop in secondary 5-7 days

1. Sanitize all brewing equipment thoroughly.
2. Heat 2-3 gallons of water to 151°F.
3. Place grains in a grain bag and steep in the hot water for 30 minutes.
4. Remove the grain bag, spare (rinse) with warm water into the wort, and discard.
5. Add the malt extract and stir until fully dissolved.
6. Bring the wort to a rolling boil.
7. Add the hops according to the hop schedule.
8. Boil for 60 minutes, stirring occasionally.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 5-7 days.
14. Transfer to a secondary fermenter with the dry hop addition and let fermentation finish for 5-7 more days.
15. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!