Cozy Campfire Porter Beer Kit - Extract

Description

Your Cozy Campfire Porter gives you a dark brown beer with smoky campfire character from the Cherry Wood Smoked Malt, caramel sweetness from the Caramel Munich 60L Malt, and layers of chocolate and roast from the Chocolate Malt and Black Malt. The 6 lbs. of Pilsen Dry Malt Extract supplies the malt backbone while Chinook hops deliver spicy pine bitterness and East Kent Golding adds citrus zest. SafAle S-04 yeast keeps fermentation clean so the malt and hop notes stay in balance.

Your Label Peelers Cozy Campfire Porter 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: 6.2% - 6.6%
• Original Gravity: 1.062 - 1.066
• Final Gravity: 1.011 - 1.014
• IBUs: 33
• SRM: 29

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Cherry Wood Smoked Malt
• 1 lb. Caramel Munich 60L Malt
• 8 oz. Chocolate Malt
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 1 oz. Chinook Hops
• 1 oz. East Kent Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

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

Instructions

Hop Schedule

• 20 minutes: 1 oz. Chinook Hops (Bittering)
• 5 minutes: 1 oz. East Kent Golding (Flavor / 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 hot water into the wort, and discard.
4. Add the malt extracts and stir until fully dissolved.
5. Bring the wort to a boil.
6. This boil is 60 minutes. Add the hops according to the hop schedule.
7. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
8. Cool the wort to 70°F using an immersion chiller or ice bath.
9. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
10. Pitch the yeast and seal the fermenter.
11. Ferment at 68-70°F for 10-14 days.
12. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
13. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!