Sabro-Tooth Tiger IPA Beer Kit

Description

Your Sabro-Tooth Tiger IPA gives you a well-balanced IPA with mild citrus aroma and notes of pine and tropical fruits. The Magnum hops supply bitterness while Citra, Mosaic, and Sabro cryo hops add flavor and aroma with coconut, stone fruit, and citrus notes. Munich malt, Caramel/Crystal 60L, and Carapils malt contribute malty sweetness with caramel and toffee character that balances the hops. The US-05 ale yeast ferments cleanly, leaving a smooth and slightly bitter finish.

Your Label Peelers Sabro-Tooth Tiger 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%
• Original Gravity: 1.060
• Final Gravity: 1.015
• IBUs: 13
• SRM: 3

Ingredients

Fermentables

• 5 lbs. Light Dry Malt Extract
• 1 lb. Corn Sugar

Specialty Grains

• 1 lb. Munich Malt
• 0.5 lb. Caramel/Crystal Malt (60L)
• 0.5 lb. Carapils Malt

Hops

• 1 oz. Magnum Hops (Bittering) 60 mins
• 1 oz. Citra Hops (Flavor) 15 mins
• 1 oz. Moasaic Hops (Aroma) 5 mins
• 2 oz. Sabro Cryo Hops (Aroma/Dry Hop)

Yeast

• 1 packet of Dry Ale Yeast (US-05)

Also Included

• 1 Yeast Energizer / Irish Moss Combo Packet

Instructions

Hop Schedule

• 60 minutes: 1 oz. Magnum Hops (Bittering)
• 15 minutes: 1 oz. Citra Hops (Flavor)
• 5 minutes: 1 oz. Mosaic Hops (Aroma)
• Dry Hop: 2 oz. Sabro Hops (4-7 Days)

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. Bring the wort to a boil.
5. Once boiling, add the malt extract and stir until fully dissolved.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the 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. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room.