Porch Swing Cream Ale Beer Kit - Extract
Brand : Label Peelers
- SKU:
- LP-Porch-Swing-Cream-Ale-Extract
- UPC:
- 00810194955259
- Shipping:
- Calculated at Checkout
Your Porch Swing Cream Ale Label Peelers Original Extract 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.
The Porch Swing Cream Ale Beer Kit - Extract is a perfect brew for those who love a refreshing, easy-drinking beer with a smooth and balanced flavor profile. Designed for ease of brewing and crafted with quality ingredients, this kit is ideal for anyone looking to make a light, crisp, and highly drinkable cream ale at home.
With an ABV of 4.0% - 4.3%, this beer offers a subtle malt backbone, featuring 3 lbs of Pale Dry Malt Extract that gives the beer its light, smooth character. The addition of 1 lb of Flaked Corn brings a mild sweetness, enhancing the cream ale's approachable, clean flavor without overpowering the palate. Complementing this malt sweetness is the addition of 2 lbs of 2-Row Brewers Malt, which provides a delicate depth to the overall taste.
The hop profile of this beer is as easy-going as its malt character. 1 oz of Hallertau Hops are added during the 60-minute boil, contributing a gentle floral aroma and mild bitterness. This hop presence ensures the beer remains balanced without dominating the flavor, creating a drinkable brew that’s perfect for warm afternoons spent relaxing.
The American Ale Yeast included in the kit helps produce a clean fermentation, allowing the malt and hop flavors to shine. With an IBU of 17 and a BU/GU ratio of 0.39, the Porch Swing Cream Ale is low in bitterness, ensuring a smooth, refreshing taste with every sip.
Whether you're new to brewing or an experienced homebrewer, this Porch Swing Cream Ale Beer Kit offers everything you need to create a flavorful, sessionable beer that’s perfect for unwinding. It's the ideal choice for those looking to craft a beer that’s easy to enjoy and guaranteed to be a hit at your next relaxed gathering.
ABV: 4.0% - 4.3%
IBU: 17
BU/GU: 0.39
Original Gravity (OG): 1.041
Final Gravity (FG): 1.008
SRM: 3
Degrees Plato: 9.5
Disclaimer: All calculations are for approximation purposes only.
Extracts & Fermentables:
3 lbs Pale Dry Malt Extract
Specialty Grains:
1 lbs Flaked Corn
2 lbs 2-Row Brewers Malt
Hops:
1 oz Hallertau Hops - 60 min
Yeast:
1 packet American Ale Yeast
Additives:
5 oz Priming Sugar
Muslin Bag
HOPS SCHEDULE
1 oz Hallertau Hops at 60 minutes.
INSTRUCTIONS
Prepare Equipment:
Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
Steep Specialty Grains:
Heat 2.5 gallons of water to 155°F.
Add Flaked Corn and 2-Row Brewers Malt to a muslin bag and steep for 30 minutes.
Remove the muslin bag and allow it to drain into the kettle.
Dissolve Extract:
Remove the kettle from heat and slowly stir in the Pale Dry Malt Extract, ensuring it fully dissolves.
Return the kettle to heat and bring the wort to a rolling boil.
Boil & Hop Schedule:
Boil for 60 minutes, adding hops according to the schedule:
1 oz Hallertau Hops at 60 minutes.
Cool and Transfer:
After the boil, use an immersion chiller or ice bath to cool the wort down to 65°F as quickly as possible.
Pour or siphon the cooled wort into a sanitized fermenter.
Add enough clean, filtered water to bring the total volume up to 5 gallons.
Seal the fermenter with an airlock.
Fermentation:
Pitch 1 packet of American Ale Yeast into the fermenter.
Ferment at 65°F for 10–14 days.
Conditioning & 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. Aerating the wort at this stage will help the yeast provide a 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.
