Red in the Face Red Ale Beer Kit - Extract

Description

Your Red in the Face Red Ale gives you a deep red ale with toasty, biscuity, and lightly roasted malt character from the Bonlander Munich, Aromatic Munich, Victory, Chocolate, and Black malts layered over a smooth base of Light Dry Malt Extract. Northern Brewer provides earthy bitterness while Fuggle adds gentle woodsy notes, and the SafAle US-05 yeast ferments clean so the malt and hop flavors stay forward.

Your Label Peelers Red in the Face 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: 5.7% - 6.2%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.011 - 1.015
• IBUs: 32
• SRM: 13

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 4 oz. Aromatic Munich Malt
• 4 oz. Victory Malt
• 2 oz. Chocolate Malt
• 1 oz. Black 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 (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 Northern Brewer Hops (Bittering)
• 15 minutes: .5 oz Fuggle (Flavoring)
• 5 minutes: .5 oz Fuggle (Aroma)

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, spare (rinse) with warm 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 cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
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!