Cosmic Goldfish NEIPA Beer Kit - Extract

Description

Your Cosmic Goldfish NEIPA delivers juicy mango, citrus zest, and stone fruit aromas from late boil and dry hop additions of Citra and Mosaic hops, supported by a clean bitterness from Cascade. Pale ale and wheat dry malt extracts create the soft body and haze that define this style, while the New England Ale yeast keeps the finish smooth and lets the hop character stand out.

Your Real Fake Cosmic Goldfish NEIPA - Extract Clone 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: 5.2% - 5.5%
• Original Gravity: 1.047 - 1.053
• Final Gravity: 1.010 - 1.014
• IBUs: 35
• SRM: 7

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs Pale Ale Dry Malt Extract
• 1 lb Wheat Dry Malt Extract

Hops (substitutions based on availability)

• 1 oz. Cascade Hops
• 3 oz. Citra Hops
• 3 oz. Mosaic Hops

Yeast (substitutions based on availability)

• 1 packet New England Ale Yeast

Also Included

• 5 oz. Priming Sugar
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 60 minutes: 1 oz. Cascade Hops
• 15 minutes: 1 oz. Citra Hops
• 5 minutes: 1 oz. Mosaic
• Dry Hop 3-4 Days: 2 oz. Citra Hops
• Dry Hop 3-4 days: 2 oz. Mosaic Hops

1. Heat 2-3 gallons of water to a boil.
2. Remove from heat and stir in your dry malt extracts. *Turning off heat avoids any chance of scorching the malt extract.
3. After the malt extracts are fully dissolved, return to heat and bring back up to a boil.
4. Add the hops according to the hop schedule.
5. Boil for 60 minutes, stirring occasionally.
6. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
7. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
8. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
9. Pitch the yeast and seal the fermenter.
10. Ferment at 68-70°F for 5-7 days.
11. Transfer to a secondary fermenter and add the dry hop additions. Dry hop for 3-4 days.
12. When fermentation is complete, transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
13. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!