Butters Stotch Ale Beer Kit

Your Label Peelers Butters Stotch Ale 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.

Your Butters Stotch Ale Beer Kit is a robust recipe! This ale offers a complex, yet refreshing flavor. The 6 lbs. of light dry malt extract creates a light and crisp base, while the 1 lb. of 2-row barley and 1 lb. of crystal malt (80L) add a subtle sweetness. The 8 oz. of caramel/crystal malt (120L) imparts a hint of caramel, while the Northern Brewer, Fuggle, and East Kent Golding hops bring a balance of earthy and floral notes. The yeast nutrient and Irish moss combo packet helps bring out the malt and hop flavors, and the dry ale yeast (Nottingham) adds a slightly fruity finish. Enjoy this flavorful ale!

• ABV: 6.5%
• IBU: 28
• BU/GU: 0.43
• SG: 1.062
• FG: 1.015
• Degrees Plato: 15.4
• SRM: 17

Ingredients

- 6 lbs. Pale Ale Dry Malt Extract
- 1 lb. 2-Row Barley
- 1 lb. Crystal Malt (80L)
- 8 oz. Caramel/Crystal Malt (120L)
- 1 oz. Northern Brewer Hops (Bittering)
- 1 oz. Fuggle Hops (Flavor)
- 1 oz. East Kent Golding Hops (Aroma)
- 1 Yeast Nutrient / Irish Moss Combo Packet
- 1 pkg. Dry Ale Yeast (Nottingham)

Hop Schedule

- Northern Brewer Hops (Bittering): 60 minutes
- Fuggle Hops (Flavor): 15 minutes
- East Kent Golding Hops (Aroma): 5 minutes

Instruction 

1. Heat 2-3 gallons of water to 155°F.

2. Place the grains in a grain bag and steep in the hot water for 30 minutes.

3. Remove the grain bag and discard. Mix in malt extract and stir until fully dissolved.

4. Bring the water to a boil.

5. Once boiling, add the Northern Brewer hops and boil for 60 minutes.

7. With 15 minutes left in the boil, add the Fuggle hops. Add Yeast Energizer / Irish Moss Combo Packet at this time as well.

8. With 5 minutes left in the boil, add the East Kent Golding hops.

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 ferment at 68°F for 7-10 days.

12. Bottle or keg the beer with the priming sugar and allow 2 weeks to condition. Enjoy!