Larry's Rockin' Irish Red Beer Kit - Extract

Description

Your Larry's Rockin' Irish Red gives you a rich, malty ale built on 6 lbs. of Golden Light Dry Malt Extract. The specialty grains add layers of caramel sweetness from Caramel Malt 80L along with toasty, biscuity, and roasted notes from Victory Malt, Biscuit Malt, and Special Roast Malt. Northern Brewer hops supply subtle bitterness while Fuggle hops contribute gentle earthy aroma. The Nottingham yeast ferments cleanly so the malt character remains forward in your finished beer.

Your Label Peelers Larry's Rockin' Irish Red 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: 5.7% - 6.1%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.010 - 1.014
• IBUs: 36
• SRM: 13

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 12 oz. Caramel Malt 80L
• 8 oz. Victory Malt
• 4 oz. Special Roast Malt
• 4 oz. Biscuit Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 1 oz. Fuggle Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Nottingham)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
• 15 minutes: .5 oz. Fuggle Hops (Aroma)
• 5 minutes: .5 oz Fuggle Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes remaining add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F with an immersion wort chiller or an ice bath.
10. Transfer the wort to a sanitized fermenter and top off with cold 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.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!