Postage Stamper IPA Beer Kit

Introducing the Postage Stamper IPA, your passport to a world of flavor that's as vast and varied as the globe itself. This isn't just a beer kit, it's an adventure in a box, a journey through the landscape of taste.

Imagine, if you will, a symphony of hops. The Nugget, Simcoe, Amarillo, and Citra hops are the big names in this ensemble, each contributing their unique notes to create a harmonious hop explosion. It's like a rock concert for your taste buds, where every hop is a headliner.

But what's a concert without a stage? That's where the Munich malt comes in. With 3.3 lbs. of Munich Liquid Malt Extract and 5 lbs. of Light Dry Malt Extract, this malt lays the foundation for the hops to shine. It's the bread to your hop sandwich, the canvas for your hop masterpiece.

And let's not forget the sweet notes of caramel. With 8 oz. each of Caramel Malt 20L and 40L, this IPA strikes the perfect balance between bitter and sweet. It's like a caramel apple at a fall fair, a sweet treat with a bitter bite.

This is an American take on an award-winning beer, a tribute to the classics with a twist that's all its own. It's a beer that's as unique as you are, a beer that's not afraid to stand out from the crowd.

So why not take your taste buds on a journey? With the Postage Stamper IPA, you're not just making beer, you're crafting an experience. It's a flavor expedition, and you're the trailblazer. So grab your kit, and let's get brewing.

ABV: 6.6% - 6.9%
IBU: 67
SG: 1.070
FG: 1.017
SRM: 10

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. Add the malt extract and stir until fully dissolved.
5. Bring the wort up to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F.
10. Transfer the wort to a fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!