Jimmy Big Peach Kolsch Beer Kit - Extract

Description

Your Jimmy Big Peach Kolsch gives you a crisp, clean base from Pilsen Dry Malt Extract balanced by subtle malty sweetness from the Vienna Malt and Pilsen Malt. German Hallertau hops contribute gentle floral aroma and light bitterness while the SafAle K-97 yeast produces a clean, refreshing finish. The 32 oz. Peach Booster and 4 oz. Peach Flavoring Extract added at bottling deliver juicy peach character to this Kolsch-style beer.

Your Label Peelers Jimmy Big Peach Kolsch 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: 6.1% - 6.4%
• Original Gravity: 1.054 - 1.062
• Final Gravity: 1.007 - 1.010
• IBUs: 17
• SRM: 3

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 4 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Vienna Malt
• 8 oz. Pilsen Malt

Hops (substitutions based on availability)

• 2 oz. German Hallertau Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle K-97)

Booster Pack

• 32 oz. Peach Booster

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Peach Flavoring Extract (Added during bottling)

Instructions

Hop Schedule

• 60 Minutes: .5 oz. German Hallertau Hops (Bittering)
• 30 Minutes: 1 oz. German Hallertau Hops (Flavoring)
• 5 Minutes: .5 oz. German Hallertau Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Remove from heat and 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. Bring the wort to a boil.
5. Once boiling, remove from heat. Add the malt extract and stir until fully dissolved.
6. Return to heat and resume boiling.
7. Add the hops according to the hop schedule.
8. Boil for 60 minutes, stirring occasionally.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Once boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a fermenter and stir in the 32 oz. Peach Booster, then top off with clean, filtered 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).
14. Transfer to a bottling bucket and stir in the 4 oz. Peach Flavoring Extract and 5 oz. of priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!