Christmas Ale Beer Kit - Extract

Your Label Peelers Christmas Ale 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.

Your Label Peelers Original Christmas Ale Beer Kit is a dark amber color with a light tan head. It has a nose of pine and bready malts with a hint of nutmeg and ginger. Its full-bodied flavor has a balance of sweet caramel malts, spicy hops, and a subtle hint of cinnamon and nutmeg. The finish is smooth and slightly sweet, making it your ideal holiday companion.

• ABV: 8.3% - 8.9%
• IBUs: 68
• Original Gravity: 1.085 - 1.095
• Final Gravity: 1.020 - 1.028
• SRM: 28

INGREDIENTS

Malt Extracts and Sugar:
- 9 lbs Amber Dry Malt
- 1 lb Panela Sugar

Specialty Malts: ***Combined into one bag***
- 1 lb Crystal Malt
- 8 oz Chocolate Malt

Hops: ***Substitutions based on availability***
- 1 oz Magnum Hops
- 2 oz Cascade Hops

Yeast: ***Substitutions based on availability***
- Packet of Dry Yeast (SafAle S-33)

Spice Pack: ***Added in the last 20 minutes of the boil***

Also Included:
- 5 oz. Priming Sugar
- Irish Moss/Energizer Combo Packet
- 2x Muslin Grain Bags

HOP SCHEDULE

- 1 oz Magnum (60 minutes)
- 1 oz Cascade (60 minutes)
- 1 oz Cascade (10 minutes)

INSTRUCTIONS

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 the wort, and discard.
4. Add the malt extract and Panala sugar, then 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. With 20 minutes left in the boil, add your spice pack using the additional grain bag provided.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Terminate boil and remove the spice pack.
11. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
12. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons. 
13. Pitch the yeast and seal the fermenter. 
14. Ferment at 68-70°F for 10-14 days. *Consider using a large blowoff tube instead of an airlock. This beer is known to ferment very vigorously.*
15. Transfer to a secondary carboy after fermentation has slowed enough to do so and allow to condition for 2-4 weeks.
16. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
17. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!