Red Headed Ginger Rum Sipper Shandy Beer Kit - Extract

Description

Your Red Headed Ginger Rum Sipper Shandy starts with Pilsen Dry Malt Extract as the base for a smooth, malty profile. Caramel Malt and Carapils Malt contribute light sweetness and body while Hallertauer hops at 60 minutes deliver bitterness and Saaz hops at 15 minutes add floral and citrus aroma. The Safale US-05 yeast ferments cleanly so those hop notes remain prominent. You add rum barrel chips during secondary fermentation for subtle woody character and ginger flavoring at bottling for a spicy finish.

Your Label Peelers Red Headed Ginger Rum Sipper Shandy 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: 4.6% - 5.0%
• Original Gravity: 1.045 - 1.049
• Final Gravity: 1.008 - 1.012
• IBUs: 21
• SRM: 5

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Caramel Malt (40L)
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Hallertauer Hops (Bittering)
• 1 oz. Saaz Hops (Aroma / Flavor)

Yeast (substitutions based on availability)

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

Also Included

• 5 oz. Priming Sugar
• Irish Moss / Energizer Combo Packet
• Muslin Grain Bag
• 4 oz. Rum Barrel Chips (added during secondary fermentation)
• 4 oz. Ginger Flavoring (added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertauer Hops (Bittering)
• 15 minutes: 1 oz. Saaz Hops (Aroma / Flavor)

1. Heat 2-3 gallons of water to 155°F.
2. Remove from heat and place grains in a grain bag and steep in the hot water for 30 minutes.
3. After 30 minutes, remove the grain bag and discard.
4. Stir in the dry malt extract until it become completely dissolved.
5. Return to heat source and bring 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 fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Allow to ferment at room temperature (66-70 degrees F) for 7-10 days.
13. Transfer to a secondary fermenter on top of your 4 oz. Rum Chips. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz. of ginger flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!