Orchard Pale Ale Beer Kit - All Grain

Description

Your Orchard Pale Ale gives you a crisp pale ale with subtle fruit character. The 8 lbs of Briess 2-Row Brewers Malt forms a clean sturdy base while the 1 lb of Bonlander Munich Malt adds warm bready depth and the 8 oz of Caramel/Crystal Malt - 20L contributes honeyed sweetness along with a light amber hue.

Magnum hops at 60 minutes provide balanced bitterness, Cascade at 15 minutes adds bright floral notes, and Citra at 5 minutes supplies citrus aroma. The dry yeast ferments clean and crisp so the malt and hop flavors stay bright and balanced from first sip to last.

Your Label Peelers Orchard Pale Ale All Grain Beer Kit never sits on a shelf; your grains are freshly crushed to order, your hops and yeast are packed with care, and you don’t pay for a flashy box. It’s all about giving you the freshest ingredients so you can craft your best beer.

Beer Specifications

• ABV: 4.9% - 5.4%
• Original Gravity: 1.045 - 1.055
• Final Gravity: 1.010 - 1.013
• IBUs: 30
• SRM: 6

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined into one bag)

• 8 lbs Briess 2-Row Brewers Malt (2-Row)
• 1 lb Bonlander Munich Malt
• 8 oz Caramel/Crystal Malt - 20L

Hops (substitutions based on availability)

• 1 oz Magnum Hops (only .5 oz used in recipe)
• 1 oz Cascade Hops
• 1 oz Citra Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast

Also Included

• 5 oz Priming Sugar
• 1x Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 0.5 oz Magnum Hops (60 min)
• 1 oz Cascade Hops (15 min)
• 1 oz Citra Hops (5 min)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 3.5 gallons of water to 165°F.
2. Add crushed grains to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the specified times: 0.5 oz Magnum at 60 minutes (bittering).
3. 1 oz Cascade at 15 minutes (flavor). Add Irish Moss/Energizer Combo Pack at this stage as well.
4. 1 oz Citra at 5 minutes (aroma).
5. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation

1. Pitch the dry yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

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 gently.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.