Hook, Line, and Drinker Ale Beer Kit - Extract

Description

Your Hook, Line, and Drinker Ale gives you a crisp, smooth session ale built on a light biscuity base from the Pale Dry Malt Extract. The Caramel Malt 20L adds subtle sweetness while Victory Malt contributes a hint of toastiness. Cascade hops supply citrus bite at the start of the boil and again near the end, with Centennial hops adding floral and pine character in the middle. The SafAle US-05 yeast ferments clean so the hop notes stay forward and the finish remains refreshing.

Your Hook, Line, and Drinker Ale Label Peelers Original Extract 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: 4.0%
• Original Gravity: 1.041
• Final Gravity: 1.010
• IBUs: 57
• SRM: 7

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Fermentables

• 4 lbs Pale Dry Malt Extract

Specialty Grains (combined in one bag)

• 0.5 lb Caramel Malt 20L
• 0.5 lb Victory Malt

Hops (substitutions based on availability)

• 1 oz Cascade Hops - 60 min
• 1 oz Centennial Hops - 15 min
• 1 oz Cascade Hops - 5 min

Yeast (substitutions based on availability)

• 1 packet SafAle US-05 Yeast

Also Included

• 5 oz Priming Sugar
• Muslin Bag

Instructions

Hop Schedule

• 1 oz Cascade Hops at 60 minutes (start of boil).
• 1 oz Centennial Hops at 15 minutes.
• 1 oz Cascade Hops at 5 minutes.

Prepare Equipment

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F in your brew kettle.
2. Place the Caramel Malt 20L and Victory Malt into a muslin bag and submerge it in the heated water.
3. Steep the grains for 30 minutes, keeping the temperature steady.
4. Remove the muslin bag and allow it to drain into the kettle without squeezing. Discard the grains.

Dissolve Extract

1. Remove the kettle from heat and slowly stir in the Pale Dry Malt Extract, ensuring it fully dissolves.
2. Return the kettle to heat and bring the wort to a rolling boil.

Boil & Hop Schedule

1. Once the wort is boiling, add hops according to the schedule:
2. 1 oz Cascade Hops at 60 minutes (start of boil).
3. 1 oz Centennial Hops at 15 minutes.
4. 1 oz Cascade Hops at 5 minutes.
5. Maintain a steady boil for 60 minutes.

Cool and Transfer

1. After the boil, use an immersion chiller or ice bath to cool the wort down to 68°F as quickly as possible.
2. Pour or siphon the cooled wort into a sanitized fermenter.
3. Add enough clean, filtered water to bring the total volume up to 5 gallons.

Fermentation

1. Pitch packet of yeast into the fermenter and seal with airlock. Ferment at 68°F for 2 weeks or until fermentation is complete.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly. Aerating your wort at this time is fine as the oxygen will ensure a healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-4 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.