Rustic Red Ale Beer Kit - Extract

Description

Your Rustic Red Ale gives you a deep amber hue and rich malty flavor from the Bonlander Munich Malt combined with Caramel/Crystal Malts at 40L and 120L, which add caramel sweetness and roasted complexity. The Light Dry Malt Extract builds a solid base while Cascade hops deliver robust bitterness and Willamette hops contribute earthy aroma. Safale US-05 yeast ferments clean so the malt profile stands out in your finished beer.

Moderate hop bitterness balances the malt backbone without overpowering it.

Your Label Peelers Rustic 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: 6.0% - 6.3%
• Original Gravity: 1.063
• Final Gravity: 1.016
• IBUs: 34
• SRM: 15

Ingredients

Extracts

• 6 lbs Light Dry Malt Extract (DME)

Specialty Grains (combined into one bag)

• 1 lb Bonlander Munich Malt
• 1 lb Caramel/Crystal Malt - 40L
• 0.5 lb Caramel/Crystal Malt - 120L

Hops (substitutions based on availability)

• 1 oz Cascade Hops (60 min)
• 1 oz Willamette Hops (15 min)

Yeast (substitutions based on availability)

• 1 packet Safale US-05 Ale Yeast

Also Included

• 5 oz. Priming Sugar
• Muslin Bags
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 1 oz Cascade at 60 minutes (bittering).
• 1 oz Willamette at 15 minutes (flavor).

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Add Munich Malt, Caramel/Crystal Malt - 40L, and Caramel/Crystal Malt - 120L to a mesh bag.
3. Steep for 20 minutes, then remove the bag and let it drain into the pot.

Dissolve Malt Extract

1. Remove the pot from heat and stir in 6 lbs of Light DME until fully dissolved.
2. Return the pot to heat and bring to a boil.

Boil

1. Add hops at the specified times: 1 oz Cascade at 60 minutes (bittering). 1 oz Willamette at 15 minutes (flavor). Add Irish Moss/Energizer Combo Packet at this stage as well.
2. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with cold water to exactly 5 gallons.

Fermentation

1. Pitch the Safale US-05 yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Packaging

1. Bottle with priming sugar or keg the beer, carbonating to approximately 2.5 volumes of CO2.
2. Allow the beer to condition for 2 weeks before serving.