Fairway Fling Session Ale Beer Kit

Description

Your Fairway Fling Session Ale gives you a light American ale with a golden hue from the Carapils and Munich malts. The Munich malt adds a slight malt sweetness that balances the bitterness from Cascade hops added at 60 minutes. Centennial hops at 10 minutes contribute flavor notes, and Amarillo hops at 5 minutes provide citrus aroma. The SafAle US-05 yeast keeps fermentation clean for a smooth finish that you can enjoy in any session.

Your Label Peelers Fairway Fling Session 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: 5.2% - 5.6%
• Original Gravity: 1.048 - 1.054
• Final Gravity: 1.010 - 1.014
• IBUs: 49
• SRM: 4

Ingredients

Extracts

• 5 lbs. Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Carapils Malt
• 1 lb. Munich Malt

Hops (substitutions based on availability)

• 1 oz. Cascade Hops (Bittering)
• 1 oz. Centennial Hops (Flavor)
• 1 oz. Amarillo Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Cascade Hops (Bittering) - 60 minutes
• 1 oz. Centennial Hops (Flavor) - 10 minutes
• 1 oz. Amarillo Hops (Aroma) - 5 minutes

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 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!