Cherry-O Cognac Barrel Ale Beer Kit - Extract

Description

Your Cherry-O Cognac Barrel Ale gives you an amber ale built on 6 lbs. of Amber Dry Malt Extract for sweet caramel flavor, with 1 lb. of 2 Row Brewer’s Malt and 8 oz. of Carapils Malt adding body and a full mouthfeel. The 8 oz. of Caramel 60L Malt deepens the color and layers in more caramel sweetness.

Your Label Peelers Cherry-O Cognac Barrel 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: 5.6% - 6.0%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.008 - 1.012
• IBUs: 39
• SRM: 11

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. 2 Row Brewer’s Malt
• 8 oz. Caramel 60L Malt
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 2 oz. El Dorado Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Ale Yeast (Lallemand Nottingham)

Also Included

• 5 oz Priming Sugar
• Irish Moss / Energizer Combo Packet
• Muslin Grain Bags
• 4 oz. Cherry Flavoring (save for bottling stage)
• 4 oz. of Cognac Oak Chips (save for secondary fermentation)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
• 5 minutes: 2 oz. El Dorado Hops (Aroma / Flavor)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the last 15 minute mark, add the 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 5-7 days.
13. Transfer to a secondary fermenter on top of your 4 oz. Cognac 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 Cherry flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!