Big Squeeze Pale Ale Beer Kit - Extract

Description

Your Big Squeeze Pale Ale gives you a light golden beer with complex refreshing flavor. The Bonlander Munich malt contributes sweet biscuit notes while the Carapils and Crystal 20L malts add subtle caramel and toffee sweetness. Lemondrop and Citra hops provide pleasant citrus aroma and flavor, and Mosaic hops add light tropical fruitiness. The Safale US-05 yeast ferments to a crisp dry finish.

Your Big Squeeze Pale Ale 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: 5.9% - 6.4%
• Original Gravity: 1.058 - 1.062
• Final Gravity: 1.011 - 1.015
• IBUs: 57
• SRM: 5

Ingredients

Malt Extracts

• 6 lbs. Pilsen Light Dry Malt Extract

Specialty Malts (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 8 oz. Carapils Malt
• 8 oz. Crystal (20L) Malt

Hops (substitutions based on availability)

• 2 oz. Lemondrop Hops
• 1 oz. Citra Hops
• 1 oz. Mosaic Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Safale US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Lemondrop Hops at 60 minutes
• 1 oz. Citra Hops at 15 minutes
• 1 oz. Mosaic Hops at 5 minutes
• 1 oz. Lemondrop Hops at 5 minutes

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep for 30 minutes.
3. Remove grains, sparge (rinse) with hot water into the wort, then discard.
4. Add malt extracts and stir until dissolved.
5. Bring wort up to a rolling boil.
6. Add 1 oz. Lemondrop Hops and boil for 60 minutes.
7. Add 1 oz. Citra Hops and boil for 15 minutes. Add the Yeast Nutrient / Irish Moss Combo Packet at this point.
8. Add 1 oz. Mosaic and Lemondrop Hops and boil for 5 minutes.
9. Remove from heat and cool to 70°F. An immersion chiller or ice bath work well for this.
10. Transfer to a sanitized fermenter and add clean, filtered water to bring the total volume to 5 gallons.
11. Pitch yeast and ferment at 68°F for 7-10 days.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!