Postage Stamper IPA Beer Kit - Extract

Description

Your Postage Stamper IPA delivers a balanced American IPA with bitterness from Nugget hops and aroma from Simcoe, Amarillo, and Citra. The combination of Light Dry Malt Extract and Munich Liquid Malt Extract provides the base, while Caramel Malt 20L and 40L contribute subtle caramel notes. Lallemand Verdant IPA yeast keeps fermentation clean so the hop character remains prominent.

Your Label Peelers Postage Stamper IPA 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.

Beer Specifications

• ABV: 6.6% - 6.9%
• Original Gravity: 1.070
• Final Gravity: 1.017
• IBUs: 67
• SRM: 10

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Light Dry Malt Extract
• 3.3 lbs. Munich Liquid Malt Extract

Specialty Malts (combined into one bag)

• 8 oz. Caramel Malt 20L
• 8 oz. Caramel Malt 40L

Hops (substitutions based on availability)

• 1 oz. Nugget Hops
• 1 oz. Simcoe Hops
• 1 oz. Amarillo Hops
• 1 oz. Citra

Yeast (substitutions based on availability)

• 1 packet dry yeast (Lallemand Verdant IPA)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Nugget Hops (Bittering)
• 5 minutes: 1 oz. Simcoe Hops (Aroma)
• 5 minutes: 1 oz. Amarillo Hops (Aroma)
• 0 minutes: 1 oz. Citra Hops (Aroma)

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, sparge (rinse) with hot water into the wort, and discard.
4. Add the malt extracts 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. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
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!