Waffle Sauce Maple Brown Ale Beer Kit - Extract

Copper, around 4.6-5.0% ABV and 20 IBUs: that's the Waffle Sauce Maple Brown Ale kit, a 5 gallon extract kit with caramel, roast and chocolate notes, built on East Kent Golding hops and Lallemand Nottingham yeast. The grains are crushed to order for you.

Description

Waffle Sauce Maple Brown gives you a light brown ale built on Golden Light Dry Malt Extract with caramel and roast notes from the Special Roast Malt, Caramel Munich Malt 60L, Carapils Malt, and Chocolate Malt. East Kent Golding hops contribute spicy, floral, lemon, and thyme character while the Lallemand Nottingham yeast ferments cleanly so those malt and hop flavors remain prominent. Four ounces of maple flavoring added at bottling supplies a distinct maple sweetness that balances the profile.

We don't let your Label Peelers Waffle Sauce Maple Brown Original Beer Kit sit on a shelf. We mill your grains to order. Everything is packed fresh, with no flashy box added to your cost. Fresh ingredients are the whole idea, and your beer shows it.

Beer Specifications

• ABV: 4.6% - 5.0%
• Original Gravity: 1.046 - 1.052
• Final Gravity: 1.009 - 1.011
• IBUs: 20
• SRM: 16

Disclaimer: All figures are approximate.

Ingredients

Malt Extracts

• 5 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Special Roast Malt
• 8 oz. Caramel Munich Malt 60L
• 4 oz. Carapils Malt
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. East Kent Golding Hops

Yeast (combined into one bag)

• Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Maple Flavoring (added during the bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. East Kent Golding Hops (Bittering)

1. Fill your kettle with 2-3 gallons of water and heat it to 155°F.
2. Bag the grains and let them soak in the hot water for 30 minutes.
3. As you lift the grain bag out, sparge (rinse) it with hot water into the wort, then discard it.
4. Add the malt extract, stirring until none is left undissolved.
5. Heat the wort until it reaches a rolling boil.
6. Follow the hop schedule for your hop additions.
7. Let it boil for 60 minutes and stir occasionally.
8. With 15 minutes to go, add the Yeast Energizer / Irish Moss Combo Packet.
9. Bring the wort down to 70°F. Use an immersion chiller or an ice bath.
10. Pour the wort into a sanitized fermenter, then add clean, filtered water to reach 5 gallons.
11. Pitch the yeast and close the fermenter tight.
12. Set it somewhere that holds 68-70°F and ferment for 10-14 days.
13. In a bottling bucket, combine the beer with 5 oz. priming sugar and 4 oz. of maple flavoring. Mix thoroughly so it's even, then bottle your beer.
14. Give the bottles 2 weeks in a cool, dark room to carbonate. Enjoy!