Fat Carnie Amber Wheat Beer Kit - All Grain
Brand : Label Peelers
- SKU:
- LP-FatCarnie-AG
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Step right up and experience the bold flavor and vibrant color of Fat Carnie Amber Wheat, a unique American Amber Wheat Ale crafted to be anything but ordinary. Brewed with a generous addition of specialty CaraCrystal Wheat malt, this full flavored wheat beer delivers a beautiful ruby hue and a subtle caramel sweetness that sets it apart from traditional wheat ales.
Pouring a brilliant reddish amber with a creamy white head, Fat Carnie Amber Wheat greets the senses with aromas of citrus, floral hops, toasted grain, and light caramel. The smooth wheat backbone creates a soft, refreshing mouthfeel, while CaraCrystal Wheat contributes layers of sweet bread crust, honey, and caramelized sugar notes that enhance both flavor and appearance.
Northern Brewer hops provide a clean, balanced bitterness that keeps the malt sweetness in check, while late additions of Cascade hops at 10 minutes and flameout add bright citrus, grapefruit, and floral aromas. The result is a remarkably balanced craft beer that combines the drinkability of a wheat ale with the depth and character of an amber ale.
At approximately 6% ABV, Fat Carnie Amber Wheat offers enough body and flavor to satisfy craft beer enthusiasts while remaining smooth, approachable, and endlessly drinkable.
Whether you're a fan of wheat beers, amber ales, or simply looking for something uniquely flavorful, Fat Carnie Amber Wheat delivers a show stopping combination of color, character, and drinkability worthy of center stage.
ABV: 5.8% - 6.2%
IBUs: 27
Original Gravity: 1.058 - 1.066
Final Gravity: 1.012 - 1.016
SRM: 10
Disclaimer: All calculations are approximate.
INGREDIENTS
- 6 lbs Brewers 2-Row Malt
Hops: ***Substitutions based on availability***
- 1 oz Northern Brewer Hops
Yeast: ***Substitutions based on availability***
- Packet of Dry Yeast (SafAle US-05)
Also Included:
- 5 oz Priming Sugar
HOP SCHEDULE
- 1 oz Northern Brewer Hops - 60 minutes- 1 oz Cascade Hops - 10 minutes
- 1 oz Cascade Hops - Flameout
BREWING INSTRUCTIONS
Prepare Equipment:
Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~60°F.
Mash:
Heat 3.75 - 4.5 gallons of water to 162°F. *Adjust for your brewing systems temperature loss.
Slowly stir in the crushed grain bill to avoid clumping and ensure even mash consistency.
Mash for 60 minutes at 151°F, stirring every 15 minutes to maintain consistency.
Sparge:
Heat an additional 4 gallons of water to 168°F for sparging.
Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).
Boil & Hop Schedule:
Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.Total Boil Time: 60 minutes
60 min: Add 1 oz Northern Brewer Hops
10 min: Add 1 oz Cascade Hops
Flameout: Add 1 oz Cascade Hops
Keep the boil steady, stirring occasionally to prevent scorching.
Cool & Transfer:
After the 60-minute boil, rapidly cool the wort to around 68°F.
Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons total in your primary fermentation vessel if needed. Use cool, filtered water.
Fermentation:
Pitch packet of SafAle US-05 Yeast.Ferment at 68°F for 7 - 10 days, ensuring the temperature stays steady.
PACKAGING
Priming for Bottling:
Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.
Kegging:
Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.
