Red Headed Rampage Red Ale Beer Kit - Extract

Description

Your Red Headed Rampage Red Ale gives you a balanced, full-bodied beer with a malty backbone from the Golden Light Dry Malt Extract, Crystal Malt (60L), 2-Row Barley and Roasted Barley. Fuggles hops deliver the bittering while East Kent Goldings add aroma for nuanced hop flavor and earthy notes. The SafAle S-04 yeast supports a smooth finish with the sweet caramel and toasted grain character from the specialty grains.

Your Label Peelers Red Headed Rampage Red Ale 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: 5.4% - 5.8%
• Original Gravity: 1.054 - 1.060
• Final Gravity: 1.010 - 1.015
• IBUs: 27
• SRM: 14

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Crystal Malt (60L)
• 8 oz. 2-Row Barley
• 4 oz. Roasted Barley

Hops (substitutions based on availability)

• 1 oz. Fuggles Hops (Bittering)
• 1 oz. East Kent Goldings Hops (Aroma)

Yeast (substitutions based on availability)

• 1 package Dry Ale Yeast (SafAle S-04)

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Pack
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz. Fuggles Hops (Bittering) - Boil for 60 minutes
• 1 oz. East Kent Goldings Hops (Aroma) - Boil for 15 minutes

1. Heat 2-3 gallons of water to 150°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 extract and stir until fully dissolved.
5. Bring the 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 add Yeast Energizer / Irish Moss Combo Packet.
9. 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!