Simcoe West Coast IPA Beer Kit

Your Label Peelers Simcoe West Coast IPA 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 Simcoe West Coast IPA is a hop-forward beer with a strong citrus aroma with a deep golden hue and a crisp, clean bitterness. Aromas of grapefruit, pine, and passionfruit are prominent, while flavors of mango, peach, and apricot linger on the palate. The beer has a medium-bodied mouthfeel, with a light caramel malt character that is balanced by its intense hop bitterness. This beer is a perfect match for spicy foods or a refreshing quencher on a hot summer day.

Recipe By Chris Reich

• Original Gravity: 1.077
• Final Gravity: 1.023
• ABV: 7.3%
• IBU: 270

INGREDIENTS

• 1 lb 2 Row Pale Malt Crushed
• 1 lb Carapils Malt Crushed
• 4 oz Briess CaraBrown Malt Crushed
• 8 oz Red Wheat Malt Crushed
• 7 lbs Muntons Extra Light DME
• 1 lb Corn Sugar
• 4 oz Simcoe (60 Min)
• 1 oz Simcoe (45 Min)
• 1 oz Simcoe (30 Min)
• 1 oz Simcoe (15 Min)
• 2 oz Simcoe (10 Min)
• 1 oz Simcoe (5 Min)
• 2 oz Simcoe (Dry Hop) 1oz for 3 Days and 1oz for 4 Days 7 Total
• Priming Sugar 5oz
• Yeast: Safale US-05

DIRECTIONS

Put all grains into grain bag and put into 2 gallon of water. Bring to 150-160 degrees F and keep wort at this temp for 20-30 min. Remove grain bag and sparge with 2 gallons of warm water to bring volume to 4 gallons (if you have a bigger pot, try to bring volume to about 5.5 gallons to compensate for evaporation). Now bring water to near boil. Remove boiling pot from heat and add extracts. Return to heat. When the wort starts to boil again, add bittering hops to large bag and FOLLOW HOP SCHEDULE ABOVE adding hops to same large bag. After 45 min, add Irish moss (Optional-Not included) and boil for final 15 min. Mix hot wort with enough water to obtain 5 gals of wort total volume. Cool wort to around 70 degrees and pitch yeast. Ferment for 5-7 days at around 67-72 degrees. Add Hops to secondary then transfer beer into secondary. Let sit for 1 week at fermentation temps to assure fermentation is complete. At this point, carefully transfer into bottling bucket that has priming sugar dissolved in bottom (or even better keg in a soda keg). When the transfer is complete bottle as normal. Let bottles sit for at least 3-4 weeks before drinking to ensure full carbonation. Enjoy!