Double I.P.A. 99' Recipe Beer Kit

Description

Your Double I.P.A. 99' Recipe delivers intense citrus, pine, and tropical fruit aroma and flavor. Columbus provides the bittering backbone while Kent Goldings adds flavor and aroma notes and Cascade contributes to the dry-hop character in secondary. You get a balanced malty sweetness and smooth body from the Light DME along with the 20L Crystal, 2-Row Pale Malt, and Victory Malt. The two packets of SafAle US-05 yeast ferment clean so the hop profile stays prominent.

Recipe By Chris Reich

Your Label Peelers Double I.P.A. 99' Recipe 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.

Ingredients

Extracts

• 9 lb Light DME

Specialty Grains (combined into one bag)

• 1 lb 20L Crystal
• 1 lb 2-Row Pale Malt
• 8 oz Victory Malt

Hops (substitutions based on availability)

• 5 oz Columbus (Bittering 90 min.)
• 2 oz Kent Goldings (Flavor 15 min.)
• 1 oz Kent Goldings (Aroma 2 min)
• 1 oz Cascade Pellet (Dry hop secondary Fermenter)

Yeast (substitutions based on availability)

• 2x SafAle US-05 Yeast

Also Included

• 5 oz corn sugar (Priming Sugar Bottling)
• 2x Muslin Grain Bags
• 1 tsp Irish moss (15 min) (Optional: Sold Separately)

Instructions

1. Pour all specialty grains into a muslin grain bag.
2. Heat 2 gallons of water into your boil kettle, slowly bringing water to 160 degrees and let steep for 20-30 min.
3. Remove grains and sparge with 2-gals warm water.
4. Bring to boil.
5. Then remove pot from heat and add all malt extracts, ensuring they are fully dissolved.
6. Put back on heat and bring to a boil.
7. When boiling, follow hop schedule.
8. Once boil is complete, cool down wort to around 70 degrees F with an immersion chiller or ice bath.
9. Transfer your cooled wort to a sanitized fermenter and top up to 5 gallons total.
10. Pitch yeast and mix well.
11. Ferment in primary for 7-10 days and transfer to 5-gal glass carboy.
12. Add dry hops and top off carboy to 5 gallons if you lost some volume due to sediment.
13. Let sit for about a month and when beer is clear, bottle with priming sugar and let sit for at least 1 month.
14. Enjoy!