Cherry Bomber Wheat Ale Beer Kit - Extract

Description

Your Cherry Bomber Wheat Ale starts with a light and crisp wheat character from the Wheat Dry Malt Extract. The Cara-Pils/Dextrine Malt and Caramel/Crystal Malt - 40L add subtle sweetness while the Hallertauer hops at 60, 15, and 5 minutes provide a hint of bitterness. SafAle WB-06 yeast contributes banana and clove esters, and the 4 oz Cherry Flavoring delivers a slightly tart cherry finish.

Your Cherry Bomber Wheat Ale 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: 6.5% - 6.8%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.006 - 1.010
• IBUs: 24
• SRM: 6

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lb Wheat Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Cara-Pils/Dextrine Malt
• 8 oz Caramel/Crystal Malt - 40L

Hops (substitutions based on availability)

• 1 oz Hallertauer Hops (60 min)
• 1 oz Hallertauer Hops (15 min)
• 1 oz Hallertauer Hops (5 min)

Yeast (substitutions based on availability)

• 1 Packet (SafAle WB-06)

Also Included

• 4 oz Cherry Flavoring
• 1 Yeast Energizer / Irish Moss Combo Packet
• 5 oz Priming Sugar
• Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz Hallertauer Hops (60 min)
• 1 oz Hallertauer Hops (15 min)
• 1 oz Hallertauer Hops (5 min)

1. Heat 2-3 gallons of water to 150°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 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 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 cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 7-10 days or until fermentation is complete.
13. 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.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!