Weekend Beach Tan Pale Ale Beer Kit - Extract

Description

Your Weekend Beach Tan Pale Ale gives you a light-bodied pale ale with subtle sweetness from the flaked maize and a warm toasty character from the Victory malt. Golden Light and Pilsen Light dry malt extracts keep the body crisp while the 2-Row adds depth. Cascade, Centennial and Saaz hops deliver citrus, pine and floral notes, and SafAle US-05 ferments cleanly so those hop flavors stay forward.

Your Weekend Beach Tan 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: 5.1% - 5.5%
• Original Gravity: 1.054 - 1.060
• Final Gravity: 1.010 - 1.014
• IBUs: 57
• SRM: 6

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 2 lbs. Golden Light Dry Malt Extract
• 3 lbs. Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Flaked Maize
• 1 lb. 2-Row Brewer's Malt
• 12 oz. Victory Malt

Hops (substitutions based on availability)

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

Yeast (substitutions based on availability)

• 1 Packet of dry ale 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: 1 oz. Centennial (Flavoring)
• 5 minutes: 1 oz. Saaz Hops (Aroma)
• 5 minutes: 1 oz. Cascade (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 and discard.
4. Stir in malt extracts until fully dissolved.
5. Bring the wort to a boil.
6. Once boiling, add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes left in the boil, add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F.
10. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar.
15. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room.
17. Enjoy!