Citra Rye Pale Ale Beer Kit - Extract

 Your Label Peelers Citra Rye Pale Ale 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 Citra Rye Pale Ale is a refreshingly crisp and light ale. It has a malty base of rye and wheat with a subtle hint of citrus from the Citra hops. The aroma is of tropical fruits, grapefruit and pine. The flavor is a blend of a sweet maltiness and a slight hoppiness that finishes crisp and clean. Enjoy a glass of this beer and experience the delightful citrusy flavor that is sure to please.

Recipe By Chris Reich 

ABV: 7.8% - 8.1%
Original Gravity: 1.072 - 1.076
Final Gravity: 1.012 -1.015
IBUs: 100+
SRM: 11
Disclaimer: All calculations are approximate.

INGREDIENTS

Malt Extracts:
- 7 lbs Golden Light DME

Specialty Grains: ***Combined into one bag***
- 2 lbs Rye Malt
- 1 lb Brewers 2-Row Malt
- 1 lb 20L Crystal Malt

Hops:
- 7 oz. Citra Hops

Yeast: ***Substitutions based on availability***
- Packet of Dry Yeast (SafAle US-05)

Also Included:
- 5 oz. Priming Sugar
- Irish Moss/Energizer Combo Packet
- Muslin Grain Bag

HOP SCHEDULE

- 3 oz. Citra Hops (60 Min)
- 1 oz. Citra Hops (45 Min)
- 1 oz. Citra Hops(15 Min)
- 1 oz. Citra Hops (5 Min)
- 1 oz. Citra Hops (Dry Hop)

INSTRUCTIONS

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Once at a rolling boil, add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes remaining, add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days or until fermentation starts to slow.
13. Transfer to a secondary fermenter and add the 1 oz. dry hop addition. (Age for 14 days)
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!