New England Calling NEIPA Beer Kit - Extract

Description

Your New England Calling NEIPA uses Golden Light Dry Malt Extract with Vienna malt, Carapils malt, and flaked wheat malt to give your beer a light yet full-bodied malt character. Citra, Mosaic, and Simcoe hops deliver juicy tropical notes of citrus, stone fruit, and pine while the Lallemand New England Ale yeast produces a clean, crisp finish for a smooth and balanced result.

Your Label Peelers New England Calling NEIPA 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: 6.1% - 6.5%
• Original Gravity: 1.062 - 1.068
• Final Gravity: 1.011 - 1.015
• IBUs: 71
• SRM: 5

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Vienna Malt
• 1 lb. Carapils Malt
• 1 lb. Flaked Wheat Malt

Hops (substitutions based on availability)

• 1 oz. Citra Hops
• 1 oz. Mosaic Hops
• 1 oz. Simcoe Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand New England Ale)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Citra (Bittering)
• 15 minutes: 1 oz. Mosaic (Flavor)
• 5 minutes: 1 oz. Simcoe (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 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!