Citra Rye Pale Ale Beer Kit

 Your Label Peelers Citra Rye Pale 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 Citra Rye Pale Ale is a refreshingly crisp and light ale. It has a malty base of rye and wheat with a subtle hint of citrus from the Citra hops. The aroma is of tropical fruits, grapefruit and pine. The flavor is a blend of a sweet maltiness and a slight hoppiness that finishes crisp and clean. Enjoy a glass of this beer and experience the delightful citrusy flavor that is sure to please.

Recipe By Chris Reich 

Ingredients

ABV: 7.8% - 8.1%
OG: 1.072 - 1.076
FG: 1.012 -1.015
IBUs: 100+
SRM: 11

Extracts:
7 lbs Golden Light DME

Specialty Grains: ***Combined into one bag***
2 lbs Rye Malt
1 lb Pale Malt
1 lb 20L Crystal Malt

Hops:
3 oz Citra (60 Min)
1 oz Citra (45 Min)
1 oz Citra (15 Min)
1 oz Citra (5 Min)
1 oz Citra (Dry Hop)

Yeast: ***Substitutions based on availability***
Yeast: SafAle US-05

DIRECTIONS

Put all grains into grain bag and put into 2 gallon of water and bring it to 150-160 degrees F and keep wort at this temp for 20-30 min. Remove grain bag and sparge (rinse) with 2 gallons of warm water to bring volume to 4 gallons (if you have a bigger pot try to bring volume to about 5.5 gallons to compensate for evaporation).

Now bring water to near boil. Remove boiling pot from heat and add extracts. Stir until extracts are fully dissolved and return to heat. When the wort starts to boil again, add bittering hops to large bag and FOLLOW HOP SCHEDULE ABOVE adding hops to same large bag. After 45 min, add Irish Moss / Energizer Combo and boil for final 15 min.

Mix hot wort with enough water to obtain 5 gals of wort total volume. Cool wort to around 70 degrees (Immersion Wort chiller or Ice Bath work well for this) and transfer to the primary fermentor.

Pitch Yeast and ferment for 5-7 days at around 67-72 degrees. Add dry hops once transfered beer is in secondary. Let sit for a minimum of 3 weeks at fermentation temps to assure fermentation is complete. At this point, carefully transfer into bottling bucket that has priming sugar dissolved in bottom (or even better keg in a soda keg). When the transfer is complete bottle as normal. Let bottles sit for at least 3-4 weeks before drinking to ensure full carbonation. ENJOY!