Maize Runner Ale Beer Kit

Description

Your Maize Runner Ale draws its crisp finish from flaked maize and pale ale extract while Munich and Vienna malts build a light malt base. The caramel 20L malt contributes subtle sweetness that balances the hop character. Centennial at 60 minutes, Cascade at 15 minutes, and Amarillo at 5 minutes supply citrus and floral notes that the clean-fermenting SafAle US-05 yeast keeps prominent.

Your Label Peelers Maize Runner 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: 6.8% - 7.3%
• Original Gravity: 1.064 - 1.072
• Final Gravity: 1.013 - 1.017
• IBUs: 48
• SRM: 7
• BU/GU: 0.71
• Degrees Plato: 11.3

Ingredients

Extracts

• 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Munich malt
• 1 lb. Vienna malt
• 8 oz. Caramel/Crystal (20L) malt
• 1 lb. Flaked Maize

Hops (substitutions based on availability)

• 1 oz. Centennial hops
• 1 oz. Cascade hops
• 1 oz. Amarillo hops

Yeast (substitutions based on availability)

• 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

• 60 minutes: 1 oz. Centennial hops
• 15 minutes: 1 oz. Cascade hops
• 5 minutes: 1 oz. Amarillo hops

1. Heat 2-3 gallons of water to 155°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 water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your 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 remaining, add the 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 sanitizer fermenter and top off with clean, filtered 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!