Orchard Pale Ale Beer Kit - Extract

Description

Your Orchard Pale Ale combines the crisp character of a classic pale ale with subtle fruitiness. The Pale Dry Malt Extract forms a clean base while Munich Malt and Caramel/Crystal Malt - 20L contribute depth and a touch of sweetness. Magnum hops deliver clean bitterness, Cascade adds a refreshing bite, and Citra provides citrus notes. Safale US-05 yeast ferments cleanly, allowing the hop aromas and subtle fruitiness to shine through.

Your Label Peelers Orchard Pale Ale 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: 4.4%
• Original Gravity: 1.040
• Final Gravity: 1.008
• IBUs: 20
• SRM: 4

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts

• 6 lbs Pale Dry Malt Extract (DME)

Specialty Grains

• 1 lb Munich Malt
• 0.5 lb Caramel/Crystal Malt - 20L

Hops

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

Yeast

• 1 packet Safale US-05 Ale Yeast

Additives

• 5 oz Priming Sugar
• 1 Muslin Bag

Instructions

Hop Schedule

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

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 155°F.
3. Add Munich Malt and Caramel/Crystal Malt - 20L to a mesh bag.
4. Steep for 20 minutes, then remove the bag and let it drain into the pot.
5. Remove the pot from heat and stir in 6 lbs of Pale DME until fully dissolved.
6. Return the pot to heat and bring to a boil.
7. Add hops at the specified times: 1 oz Magnum at 60 minutes (bittering). 1 oz Cascade at 15 minutes (flavor). 1 oz Citra at 5 minutes (aroma).
8. Boil for a total of 60 minutes.
9. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
10. Transfer the cooled wort to a sanitized fermenter and top off with cold water to exactly 5 gallons.
11. Pitch the Safale US-05 yeast into the fermenter.
12. Ferment at 68°F for 7–10 days.

Bottle Conditioning

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, without aerating the beer.
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.