Hazing Ritual Hazy Beer Kit - Extract

Description

Your Hazing Ritual Hazy uses Pale Ale Dry Malt Extract as the base for a clean, light body while Bonlander Munich Malt, Carapils Malt, and American Honey Malt add gentle malt depth and a touch of sweetness. Citra, Amarillo, and Mosaic hops deliver citrus, tropical fruit, and pine notes that define the aroma and flavor. Lallemand New England yeast keeps fermentation clean yet supports the hazy character you expect from this style.

Your Label Peelers Hazing Ritual Hazy 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: 5.7% - 6.1%
• Original Gravity: 1.054 - 1.060
• Final Gravity: 1.010 - 1.013
• IBUs: 66
• SRM: 8

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Bonlander Munich Malt
• 8 oz. Carapils Malt
• 4 oz. American Honey Malt

Hops (substitutions based on availability)

• 1 oz. Citra Hops
• 1 oz. Amarillo Hops
• 1 oz. Mosaic Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand New England)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Citra (Bittering)
• 20 minutes: 1 oz. Amarillo (Flavor)
• 5 minutes: 1 oz. Mosaic (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 hot water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add 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 sanitized 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 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!