Tiny Tank Tread Light Lager Beer Kit - Extract

Description

Your Tiny Tank Tread Light Lager delivers a crisp, clean profile with a soft malt base and subtle hop snap that keeps each sip refreshing. Pilsner Dry Malt Extract provides the light, neutral foundation while Vienna Malt contributes gentle bready sweetness and keeps the color pale.

Hallertau hops supply a mild noble bitterness that Saaz hops complement with delicate floral and spicy notes at the later additions. Two packets of SafLager W-34/70 ferment the beer dry and clean so the malt and hop character remain clear and balanced.

Your Tiny Tank Tread Light Lager 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.8% - 6.1%
• Original Gravity: 1.054 - 1.058
• Final Gravity: 1.009 - 1.011
• IBUs: 17
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Pilsner Dry Malt Extract

Specialty Grains (crushed into one bag)

• 1 lb Vienna Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops - 60 min (Bittering)
• 1 oz Saaz Hops - 15 min (Flavor)
• 1 oz Saaz Hops - 5 min (Aroma)

Yeast (substitutions based on availability)

• 2x Packets of Dry Lager Yeast (SafLager W-34/70)

Also Included

• 5 oz Priming Sugar
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz Hallertau Hops - 60 min
• 1 oz Saaz Hops - 15 min
• 1 oz Saaz Hops - 5 min

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.5 gallons of water to 155°F.
3. Add Vienna Malt to a muslin bag and steep for 30 minutes.
4. Remove the muslin bag and allow it to drain into the kettle. Do not squeeze. Discard the grains.
5. Remove the kettle from heat and slowly stir in the Pilsner Dry Malt Extract, ensuring it fully dissolves.
6. Return the kettle to heat and bring the wort to a boil.
7. Boil for 60 minutes, adding hops according to the schedule: 1 oz Hallertau Mittelfrüh Hops at 60 minutes, 1 oz Saaz Hops at 15 minutes, 1 oz Saaz Hops at 5 minutes.
8. After the boil, use an immersion chiller or ice bath to cool the wort down to 50°F as quickly as possible.
9. Pour or siphon the cooled wort into a sanitized fermenter.
10. Add enough clean, filtered water to bring the total volume up to 5 gallons.
11. Pitch a packet of Lager dry yeast into the fermenter.
12. Ferment at 50°F for 3-4 weeks.
13. After primary fermentation, cold crash to 34°F and hold for 4-6 weeks to smooth out the flavor.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for approximately 4-6 weeks before chilling and serving.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for approximately 4-6 weeks.