Vanilla Cognac Barrel Ale Beer Kit

Description

Your Vanilla Cognac Barrel Ale gives you an amber beer built on 6 lbs. of Amber Dry Malt Extract for toasted caramel notes and body. The 1 lb. of 2-Row Brewer's Malt plus 8 oz. each of Caramel 40L and Carapils add subtle complexity and toasty character. East Kent Goldings at 60 minutes supplies earthiness while Fuggle at 15 minutes contributes gentle bitterness. SafAle US-05 ferments clean so the malt and hop profile stays forward. Cognac Chips in secondary deliver warmth and the 4 oz. of Vanilla Flavoring stirred in at bottling adds velvety smoothness.

Your Label Peelers Vanilla 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: 5.9% - 6.3%
• Original Gravity: 1.060
• Final Gravity: 1.013
• IBUs: 30
• SRM: 10

Ingredients

Extracts

• 6 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. 2-Row Brewer’s Malt
• 8 oz. Caramel 40L
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Goldings Hops
• 2 oz. Fuggle Hops

Yeast (substitutions based on availability)

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

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Vanilla Flavoring (added during the bottling stage)
• 4 oz. Cognac Chips (used in secondary fermentation for 10-14 days)

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Goldings Hops (Bittering)
• 15 minutes: 2 oz. Fuggle Hops (Flavor/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 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 Vanilla flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!