Riot Gear Oaked Rye Ale Beer Kit - Extract

Description

Your Riot Gear Oaked Rye Ale draws spicy character from the rye malt and biscuity depth from victory malt while caramel 40L adds light sweetness and chocolate malt contributes a deep amber hue. Pilsen dry malt extract forms the clean base. Magnum hops supply firm bitterness, citra hops bring citrus aroma, and centennial hops add floral notes. The safale us-05 yeast keeps fermentation neutral so the rye and hops remain prominent, and american oak chips in secondary give your beer a subtle oaky finish.

Your Label Peelers Riot Gear Oaked Rye 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: 6.3% - 6.8%
• Original Gravity: 1.062 - 1.068
• Final Gravity: 1.012 - 1.016
• IBUs: 87
• SRM: 12

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 1.5 lb. Rye Malt
• 1 lb. Victory Malt
• 8 oz. Caramel 40L
• 2 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 2 oz. Citra Hops
• 1 oz. Centennial Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. American Oak Chips (Secondary)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Magnum (Bittering)
• 15 minutes: 1 oz. Citra Hops (Aroma)
• 10 minutes: 1 oz. Centennial Hops (Aroma)
• 5 minutes: 1 oz. Citra Hops (Aroma)

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 15 minute hop addition also add the 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 clean, filtered 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 with your 4 oz. American Oak 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. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!