Tiny Biscuits Pale Ale Beer Kit

Description

Your Tiny Biscuits Pale Ale features a biscuity backbone from the Bonlander Munich Malt and Biscuit Malt, with caramel sweetness from the Caramel Malt 60L. The Munich Liquid Malt Extract and Pale Dry Malt Extract form the malt base. Cascade and Centennial hops add citrus and floral notes with a satisfying bitterness. SafAle US-05 yeast ferments cleanly, allowing the malt and hop character to come forward in your beer.

Your Tiny Biscuits Pale Ale 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: 5.7% - 6.2%
• Original Gravity: 1.055 - 1.061
• Final Gravity: 1.011 - 1.015
• IBUs: 56
• SRM: 12

Ingredients

Extracts

• 3.3 lbs. Munich Liquid Malt Extract
• 3 lbs. Pale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 6 oz. Caramel Malt 60L
• 12 oz. Biscuit Malt

Hops (substitutions based on availability)

• 1 oz. Cascade Hops
• 2 oz. Centennial Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Cascade Hops (Bittering)
• 30 minutes: .5 oz. Centennial Hops (Flavor)
• 10 minutes: .5 oz. Centennial Hops (Aroma)
• 5 minutes: 1 oz. Centennial Hops (Aroma)

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 warm water, and discard.
4. Stir in both liquid and dry malt extracts and mix until evenly dissolved.
5. Bring 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 Yeast Energizer / Irish Moss Combo Packet.
9. Terminate boil and 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 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!