Yella Belly IPA Beer Kit

Description

Your Yella Belly IPA gives you a classic American IPA with biscuit and caramel notes from the specialty malts balanced by the citrusy aroma of Amarillo and Citra hops. The honey malt adds subtle sweetness and complexity while the clean fermenting US-05 yeast keeps the focus on the hops. You get a crisp refreshing beer with Magnum providing the bittering backbone.

Your Label Peelers Yella Belly 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: 7.0% - 7.5%
• Original Gravity: 1.066 - 1.072
• Final Gravity: 1.012 - 1.016
• IBUs: 77
• SRM: 8

Ingredients

Extracts and Sugar

• 6 lbs. Golden Light Dry Malt Extract
• 1 lb. Corn Sugar

Specialty Grains (combined into one bag)

• 8 oz. Biscuit Malt
• 8 oz. Cara-Pils/Dextrine
• 8 oz. Honey Malt
• 8 oz. Caramel 20L Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops (Bittering)
• 2 oz. Amarillo Hops (Flavor)
• 1 oz. Citra Hops (Aroma)
• 1 oz. Amarillo Hops (Dry Hop)
• 1 oz. Citra Hops (Dry Hop)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 1 oz. Magnum (Bittering) - 60 minutes
• 1 oz. Amarillo Hops (Flavor) - 15 minutes
• 1 oz. Amarillo Hops (Flavor) - 10 minutes
• 1 oz. Citra Hops (Aroma) - 5 minutes

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 water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes remaining, add the 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 sanitizer 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 5-7 days.
13. Transfer to a sanitized secondary fermenter and add the dry hop additions. Let sit for 5-7 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!