Sunny Sunday Shandy Beer Kit - Extract

Description

Your Sunny Sunday Shandy gives you a light, refreshing beer with gentle bitterness from the Hallertauer hops and inviting aroma from the Saaz hops. The light dry malt extract and wheat malt extract form the base, while the caramel/crystal malt (60L) and carapils malt add subtle caramel notes and body. The Safale US-05 yeast ferments clean so the hop and malt character stays forward.

Your Label Peelers Sunny Sunday 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: 4.9% - 5.3%
• Original Gravity: 1.050 - 1.060
• Final Gravity: 1.010 - 1.015
• IBUs: 20
• SRM: 10

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 5 lbs. Light Dry Malt Extract
• 1 lb. Wheat Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Caramel/Crystal Malt (60L)
• 1 lb. Carapils Malt

Hops (substitutions based on availability)

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

Yeast (substitutions based on availability)

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

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertauer Hops (Bittering)
• 15 minutes: 1 oz. Saaz 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, sparge (rinse) with warm water into the wort, 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!