Blood Bath Naranja Chelada Beer Kit

Description

Your Blood Bath Naranja Chelada gives you a crisp pilsner-style beer with earthy floral notes from East Kent Goldings hops and bright citrus from Citra and Amarillo. The Pilsen Light Dry Malt Extract forms a smooth malty base while Caramel 10L and Carapils Malt add subtle caramel undertones and creamy mouthfeel. Fermentis Safale US-05 ferments clean so the hop character stays forward. At bottling you stir in habanero flavoring for heat and blood orange flavoring for juicy tang, turning your beer into a fiery chelada.

Your Label Peelers Blood Bath Naranja Chelada 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%
• Final Gravity: 1.014 -1.010
• IBUs: 54
• SRM: 5

Ingredients

Extracts

• 6 lbs. Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Caramel 10L
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops
• 1 oz. Citra Hops
• 1 oz. Amarillo Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Fermentis Safale US-05)

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Habanero Flavoring (2 oz added during the bottling stage)
• 4 oz. Blood Orange Flavoring (2 oz added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Goldings Hops (Bittering)
• 20 minutes: 1 oz. Citra Hops (Flavor)
• 5 minutes: 1 oz. Amarillo Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag 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 work 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 2 oz. of Habanero, 2 oz. of Blood Orange flavoring, and 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!