Butters Stotch Ale Beer Kit

Description
Other Details

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: 6.2% - 6.6%
IBU: 41
OG: 1.062
FG: 1.012
SRM: 17

Ingredients

Extracts:
- 6 lbs. Pale Ale Dry Malt Extract

Specialty Grains: ***Combined into one bag***
- 1 lb. Flaked Barley
- 1 lb. Crystal Malt (80L)
- 8 oz. Caramel/Crystal Malt (120L)

Hops: ***Substitutions based on availability***
- 1 oz. Northern Brewer Hops (Bittering)
- 1 oz. Fuggle Hops (Flavor)
- 1 oz. East Kent Golding Hops (Aroma)

Yeast: ***Substitutions based on availability***
- 1 Package Dry Ale Yeast (Lallemand Nottingham)

Also Included:
- 5 oz Priming Sugar
- 1 Yeast Nutrient / Irish Moss Combo Packet
- Muslin Grain Bag

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

3. Remove the grain bag and discard.

4. Add the malt extract and 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 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 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. Enjoy!

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