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Citra Rye Pale Ale Beer Kit

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$73.35
$73.35
$47.68
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Citra Rye Pale

Recipe By Chris Reich

 

2 lbs Rye Malt

1 lb Pale Malt

1 lb 20L Crystal

7 lbs Light DME

3 oz Citra (60 Min)

1 oz Citra (45 Min)

1 oz Citra (15 Min)

1 oz Citra (5 Min)

1 oz Citra (Dry Hop)

Priming Sugar 5oz

Yeast: US-05

 

Directions:

 Put all grains into grain bag and put into 2 gallon of water and bring it 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 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 a minimum of 3 weeks 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!

 

 

 

 

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Yeast Energizer / Irish Moss Option
Increase Alcohol Content: +.75% ABV
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Description

Citra Rye Pale

Recipe By Chris Reich

 

2 lbs Rye Malt

1 lb Pale Malt

1 lb 20L Crystal

7 lbs Light DME

3 oz Citra (60 Min)

1 oz Citra (45 Min)

1 oz Citra (15 Min)

1 oz Citra (5 Min)

1 oz Citra (Dry Hop)

Priming Sugar 5oz

Yeast: US-05

 

Directions:

 Put all grains into grain bag and put into 2 gallon of water and bring it 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 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 a minimum of 3 weeks 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!

 

 

 

 

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Additional info

SKU: LPCitraRye
Shipping: Calculated at Checkout