Zesty McZestface Cryo Hopped Wheat Ale Beer Kit - Extract

Description

Your Zesty McZestface delivers a refreshing wheat ale with bright citrus aroma and flavor from the sweet orange peel and lemon peel added late in the boil. The CRYO Cascade hops contribute subtle floral and citrus hop character that complements the zest without overpowering it.

The 5 lbs of wheat dry malt extract gives the beer a light body and smooth mouthfeel, while the Safale US-05 ale yeast ferments cleanly so the citrus notes remain prominent in your finished beer.

Your Zesty McZestface kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.1% - 4.5%
• Original Gravity: 1.040 - 1.044
• Final Gravity: 1.008 - 1.011
• IBUs: 28
• SRM: 3

Ingredients

Malt Extracts

• 5 lbs Wheat Dry Malt Extract (DME)

Hops

• 1 oz CRYO Cascade Hops (15 min)

Spice Pack (combined in one bag)

• 2 oz Sweet Orange Peel (add at last 5 min of boil)
• 1 oz Lemon Peel (add at last 5 min of boil)

Yeast

• 1 packet Safale US-05 Ale Yeast

Also Included

• 5 oz Priming Sugar
• Irish Moss / Energizer Combo Packet
• 1x Muslin Hop Bag (for spice pack)

Instructions

Hop Schedule

• 1 oz CRYO Cascade Hops at 15 minutes.

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to a rolling boil.
3. Remove from heat and add Wheat DME and bring back to a boil.
4. Add CRYO Cascade hops and citrus zest at the specified times: 1 oz CRYO Cascade Hops and Yeast Nutrient/Irish Moss Combo Packet at 15 minutes.
5. Add orange and lemon zest spice pack with 5 minutes left on boil. Use the muslin bag to steep the spices.
6. Boil for a total of 60 minutes.
7. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
8. Transfer the cooled wort to a sanitized fermenter and top up with clean, filtered water to 5 gallons.
9. Pitch the Safale US-05 yeast into the fermenter.
10. Ferment at 68°F for 7–10 days, or until fermentation is complete.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.