Rusty Tricycle Red Ale Beer Kit - All Grain

Description

Your Rusty Tricycle Red Ale gives you a smooth, sessionable red ale built on a base of Brewers 2-Row Malt. Caramel Malt 60L supplies the deep caramel sweetness while Bonlander Munich Malt adds biscuit character and Roasted Barley contributes subtle roast depth. Willamette and Fuggle hops deliver mild earthy bitterness that keeps the malt profile balanced, and SafAle US-05 yeast ferments clean with minimal fruity esters.

Your Rusty Tricycle Red Ale Label Peelers Original All Grain 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: 3.7% - 4.1%
• Original Gravity: 1.036 - 1.042
• Final Gravity: 1.007 - 1.010
• IBUs: 26
• SRM: 21
• BU/GU: 0.66

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 5 lbs Brewers 2-Row Malt
• 1 lb Caramel Malt 60L
• 1 lb Bonlander Munich Malt
• 8 oz Roasted Barley

Hops (substitutions based on availability)

• 1 oz Willamette Hops - 60 min
• 1 oz Fuggle Hops - 10 min

Yeast (substitutions based on availability)

• 1 packet SafAle US-05 Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Willamette Hops - 60 min
• 1 oz Fuggle Hops - 10 min

Prepare Equipment

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Mash

1. Heat 2.75 gallons of water to 152°F.
2. Add crushed grain bill to the mash tun.
3. Mash at 152°F for 75 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F.
2. Sparge the grains, collecting 6.5 gallons of pre-boil wort.

Boil & Hop Schedule

1. Bring the wort to a rolling boil for 60 minutes.
2. Add hops according to the schedule: 1 oz Willamette Hops at 60 minutes.
3. Add hops according to the schedule: 1 oz Fuggle Hops at 10 minutes.

Cool and Transfer

1. Use an immersion chiller or counterflow chiller to cool the wort to 66°F.
2. Transfer the cooled wort to a sanitized fermenter. Top up volume to 5 gallons total with cool water.

Fermentation

1. Pitch 1 packet of SafAle US-05 yeast into the fermenter.
2. Ferment at 66°F for 10–14 days, ensuring the fermentation temperature remains stable.

Conditioning

1. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Packaging Options

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.
5. Kegging: Transfer the beer into a sanitized keg.
6. Seal and purge oxygen by burping the keg with CO₂.
7. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.