Fireside Embers Autumn Warmer Beer Kit - Extract

Description

Your Fireside Embers Autumn Warmer draws its strong malt character from Pale Ale Dry Malt Extract along with Caramel/Crystal Malt, Munich Malt, Chocolate Malt, Roasted Barley, and Black Patent Malt, which together supply caramel, chocolate, and roasted notes. Candi Sugar adds subtle sweetness while cinnamon sticks contribute spicy aroma when added late in the boil. Willamette hops supply slight bitterness, Cascade and Centennial deliver fruity and floral flavors, and SafAle US-05 yeast produces a smooth, light body.

Your Label Peelers Fireside Embers Autumn Warmer 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: 7.4% - 7.8%
• Original Gravity: 1.069 - 1.075
• Final Gravity: 1.012 - 1.016
• IBUs: 29
• SRM: 26

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Sugar

• 7 lbs. Pale Ale Dry Malt Extract
• 1 lb Candi Sugar (D-45)

Specialty Malts (combined into one bag)

• 8 oz. Caramel/Crystal Malt (60L)
• 8 oz. Munich Malt
• 4 oz. Chocolate Malt
• 2 oz. Roasted Barley
• 2 oz. Black Patent Malt

Hops (substitutions based on availability)

• 1 oz. Willamette Hops (Bittering)
• 1 oz. Cascade Hops (Flavor)
• 1 oz. Centennial Hops (Aroma)

Yeast (substitutions based on availability)

• 1 packet of SafAle US-05 dry yeast

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 1 oz. Cinnamon Sticks (Add during the last 10 minutes of the boil)

Instructions

Hop Schedule

• 1 oz. Willamette Hops (Bittering) - Boil for 60 minutes
• 1 oz. Cascade Hops (Flavor) - Boil for 15 minutes
• 1 oz. Centennial Hops (Aroma) - Boil for 5 minutes

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 hot water into the wort, and discard.
4. Add the malt extract and candi sugar (D-45) then 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. With 10 minutes remaining, add the cinnamon sticks into the boil.
10. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days or until fermentation is complete.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!