Mango Lassi Cream Ale Beer Kit

Step into the world of brewing with our Mango Lassi Cream Ale kit, a delightful fusion of traditional beer making and exotic Indian flavors. This kit is your ticket to a light golden ale that dances on the palate with floral, citrus, and grapefruit notes, courtesy of 1 oz. Cascade Hops.

Your brewing journey begins with 3 lbs. of Pilsen Dry Malt, the backbone of your beer, providing a light, crisp base that allows the other flavors to shine. To this, you'll add 1 lb. of Lactose, a non-fermentable sugar that lends a creamy sweetness to your brew, reminiscent of the classic Indian lassi.

Next, you'll incorporate 1 lb. of Brewer's Crystals, a secret weapon in the brewer's arsenal, designed to boost the body of your beer without altering the flavor. This is paired with 8 oz. each of Biscuit Malt, Carapils Malt, and Flaked Oats, a trio that adds depth, complexity, and a velvety mouthfeel to your ale.

But what's a Mango Lassi Cream Ale without the star ingredients? 2 tbs. of Cardamom Seeds infuse your brew with a spicy, aromatic twist, while 4 oz. of Coconut Chips lend a subtle tropical undertone. The grand finale is 4 oz. of Mango Flavoring, which imparts a juicy, sun-ripened sweetness that will transport your taste buds straight to a lush Indian orchard.

With our Mango Lassi Cream Ale kit, you're not just brewing beer; you're crafting a multicultural experience, a symphony of flavors that tells a story with every sip. So, why wait? It's time to roll up your sleeves, ignite your passion for brewing, and create a beer that's as unique as you are.

ABV: 4.0% - 4.4%
IBU: 25
SG: 1.047
FG: 1.017
SRM: 4

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 and discard.
4. Stir in the malt extract, lactose, and brewers crystals. Ensure they are fully dissolved.
5. Return to heat until you have a rolling boil. 
6. Once boiling, add the hops according to the hop schedule. 
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add the spice pack and 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 into a sanitized fermenting vessel and top up to 5 gallons with cool, clean water.
11. Pitch the yeast and seal the fermenter. 
12. Ferment at 68-70°F for 5-7 days.
13. Add the Coconut Chips to a secondary fermenter and transfer the brew on top. 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 Mango Flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!