Froot Loot Pale Ale Beer Kit - Extract

Description

Your Froot Loot Pale Ale gives you a light and refreshing malt sweetness from Golden Light Dry Extract, Bonlander Munich malt, Caramel/Crystal malt (40L), and Carapils malt. Centennial hops lay down gentle bitterness, Amarillo adds flavor, and Citra contributes citrus aroma. Additional Amarillo and Citra hops in the dry hop stage provide subtle hop character that ties the profile together. SafAle S-04 yeast keeps fermentation clean so the malt and hop notes remain clear. The 4 oz Tropical Blast Flavoring stirred in at bottling adds a tropical note to your finished beer.

Your Froot Loot 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% - 6.5%
• Original Gravity: 1.065
• Final Gravity: 1.016
• IBUs: 45
• SRM: 6

Ingredients

Malt Extracts

• 6 lbs. Golden Light Dry Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich malt
• 1 lb. Caramel/Crystal malt (40L)
• 1 lb. Carapils malt

Hops (substitutions based on availability)

• 1 oz. Centennial hops (bittering)
• 1 oz. Amarillo hops (flavor)
• 1 oz. Citra hops (aroma)
• 1 oz. Amarillo hops (dry hop in secondary)
• 1 oz. Citra hops (dry hop in secondary)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz Tropical Blast Flavoring (added during bottling stage)

Instructions

Hop Schedule

• 1 oz. Centennial (bittering) at 60 minutes
• 1 oz. Amarillo (flavor) at 15 minutes
• 1 oz. Citra (aroma) at 5 minutes
• 1 oz. Amarillo (dry hop) at day 5
• 1 oz. Citra (dry hop) at day 5

1. Heat 3-4 gallons of water to 155°F.
2. Place the grains (Munich malt, Caramel/Crystal malt, and Carapils malt) in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard the grains.
4. Add the Dry Malt Extract and stir until dissolved. Bring your wort to a boil.
5. Once the wort is boiling, add the Centennial hops and boil for 60 minutes.
6. At 15 minutes remaining, add the Amarillo hops with the Yeast Energizer / Irish Moss Combo Packet.
7. At 5 minutes remaining, add the Citra hops.
8. After the boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
9. Transfer the wort to a sanitized fermenter and add enough water to fill to 5 gallons.
10. Pitch the yeast and aerate the wort.
11. Ferment at 68°F for 7-10 days.
12. After 7-10 days, transfer the beer to a secondary fermenter and add the Amarillo and Citra hops for dry hopping. Let it condition for 7-10 days.
13. Transfer to a bottling bucket and stir in the priming sugar and 4 oz Tropical Flavoring. Stir until evenly mixed.
14. Bottle the beer and allow to condition in the bottles for 2-3 weeks.