Hundred' More Pale Ale Beer Kit - Extract

Description

Your Hundred' More Pale Ale gives you a robust biscuity maltiness from the Pale Ale Dry Malt Extract, balanced by sweet caramel notes from the Crystal Malt (60L). The Centennial hops contribute light bright hop character with citrusy notes in the flavor and a subtle floral and earthy aroma in the finish.

Carapils Malt adds body while the dry ale yeast keeps fermentation clean so the malt and hop notes stay forward.

Your Label Peelers Hundred' More Pale Ale 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: 5.3% - 5.7%
• Original Gravity: 1.051 - 1.057
• Final Gravity: 1.010 - 1.014
• IBUs: 40
• SRM: 7

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Crystal Malt (60L)
• 4 oz. Carapils Malt

Hops

• 1 oz. Centennial Hops (Bittering)
• 1 oz. Centennial Hops (Flavor)
• 1 oz. Centennial Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Centennial Hops (Bittering) - Boil for 60 minutes
• 1 oz. Centennial Hops (Flavor) - Boil for 15 minutes
• 1 oz. Centennial Hops (Aroma) - Boil for 5 minutes

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!