Atole Mexican Cerveza Beer Kit - Extract

Description

Your Atole Mexican Cerveza uses Pilsen Dry Malt Extract and Pilsen Malt for a clean base while Flaked Maize adds body and Dark Belgian Candi Sugar supplies fermentable sugars. Crystal hops deliver bitterness and flavor, and the Lallemand NovaLager yeast ferments cleanly at cool temperatures. At bottling you add vanilla flavoring and cinnamon sticks to finish the beer.

Your Label Peelers Atole Mexican Cerveza 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: 4.4% - 4.8%
• Original Gravity: 1.047 - 1.053
• Final Gravity: 1.007 - 1.009
• IBUs: 28
• SRM: 24

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Sugar

• 4 lbs. Pilsen Dry Malt Extract
• 8 oz. Dark Belgian Candi Sugar

Specialty Grains (combined into one bag)

• 1 lb. Flaked Maize
• 8 oz. Pilsen Malt

Hops (substitutions based on availability)

• 2 oz. Crystal Hops

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Lallemand NovaLager)

Also Included

• 5 oz Priming Sugar
• Muslin Grain Bag
• Yeast Energizer / Irish Moss Combo Packet
• 4 oz. Vanilla Flavoring (only using 2 oz. at bottling)
• 1/2 oz. Cinnamon Sticks

Instructions

Hop Schedule

• 60 minutes: 1 oz. Crystal Hops (Bittering)
• 20 minutes: 1 oz. Crystal Hops (Flavoring)

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 extract with the Dark Belgian Candi Sugar then stir until fully dissolved.
5. Bring the 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 add the provided cinnamon sticks as well as 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 sanitized 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 14-21 days. (The cooler the better as low as 62-65) or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 2 oz. of vanilla flavoring (or to taste). Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!