Close up of all the ingredients necessary for this homebrew
New Year, New Homebrew! Warm-up this winter with a fresh, malt-forward, and hoppy aromatic Red I.P.A. The brew will contain hints of grapefruit, melon, berries, lime, and passionfruit. How doesn’t that make you thirsty? Well, one of our regional distributors — Northern Brewer (www.northernbrewer.com) — has a juicy aroma homebrew kit designed just for you!
This particular kit uses Briess Caramel Munich® and CBW® LME Golden Light as the main components that set homebrewers up for a sweet and hoppy homebrew.
The recipe is for 5 U.S. gallons (19L).
- OG: 1.064
- FG: 1.020
- ABV: 6.4%
- IBU: 64
- COLOR(SRM): 6
- .05 lbs Briess Caramel Munich 60L®/Mash Grain
- 9.15 lbs/Briess CBW® Golden Light Liquid Malt Extract
- 1 oz. Nugget
- 2 oz. Mosaic
- 1 oz. Citra
- 1 oz. Mosaic (Dry Hop)
- 1 oz. Citra (Dry Hop)
- 11.5g Fermentis Safale Dry Yeast US-1 packet
- (1) Grain Steeping Bag
Pour at least 2.5 gallons of water into the brew vessel and heat until it reaches 155°F. While water is heating, place specialty grain in the grain bag and tie off the top. Once water reaches 155°F, steep the grains for 30 minutes. Remove bag, drain, and discard.
Briess® Golden Light Liquid Malt Extract
Bring to a boil, remove the kettle from the burner and stir in the 6lbs of CBW® LME Golden Light Liquid Malt Extract.
Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. Please Note: Total boil time is 60 minutes.
- Add 1oz. Nugget hops at the beginning of the boil.
- Add the remaining 3.15 lbs. CBW® Golden Light Liquid Malt Extract with 15 minutes remaining in the boil.
- Add 2oz. Mosaic and 1oz. Citra with 5 minutes remaining in the boil.
- Cool down the wort as quickly as possible by placing it in an ice bath. Temperature must be below 100°F before it is safe for yeast. Put a lid on the brew vessel while it cools down to avoid contamination.
- While the wort is cooling, sanitize the fermenting equipment (fermenter, lid, rubber stopper, thermometer, airlock, etc.) along with the yeast pack and a pair of scissors.
- Once wort cools down to 100°F or lower, transfer to the fermenter. Leave residue in the bottom of the brew vessel. You may have to use a funnel at this point if your fermenter is a carboy.
- Fill primary fermenter with 2 gallons of cold water, then pour the cooled wort.
- Aerate the wort by sealing the fermenter and rocking back and forth for a few minutes.
- Use sanitized scissors to open the yeast pack and add yeast to the wort.
- Seal your fermenter. Add water to the airlock (until it reaches the fill line) and insert into the stopper.
- Let your beer ferment for 2 weeks in a cool (72°F or lower) dark place.
- Fermentation activity will last between 12-72 hours after adding the yeast. A krausen (kroy-ZEN) layer will develop on the top layer during fermentation. After 72 hours, fermentation will slow down, the krausen layer will subside and activity will be minimal the remainder of these 2 weeks.
- Optional-Transfer to secondary fermenter. Sanitize siphoning equipment, airlock, carboy bung and stopper. Siphon the beer from the primary fermenter into the secondary. If you do not have a secondary fermenter, simply leave the beer in the primary fermenter.
- Secondary Fermentation-Optional. Allow the beer to condition in the secondary fermenter for 2 weeks before proceeding with the next step. Add 1oz. Mosaic and 1 oz. Citra dry hops 5-7 days before bottling/kegging.
- Sanitize siphoning and bottling/kegging equipment.
- Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer). Use the following amounts, depending on which type of sugar you use:
- Corn Sugar (dextrose) 2/3 cup in 10 oz water
- Table Sugar (sucrose) 5/8 cup in 16 oz water
- Bring the solution and pour into the bottling bucket
- Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix-don’t splash.
- Fill and cap bottles.
- Kegging-Fill beer from fermenter into keg-Pressurize as you see fit and enjoy!