SmashBox Beer Ingredient Pack (Citra)

1612160001
7.95
You will earn 7 points with this purchase

Product description

Although this ingredient pack is not certified gluten free, it consists of the following products which are naturally gluten free:
- dry beer yeast,
- sugar, and
- hops.
Requires Certified Gluten Free Twin Pack Light Liquid Malt Extract 3.0 Kg (3.0 Kg of Maltax 10 HB GF, certified gluten free barley malt extract) to make 20 litres (40 pints) of gluten free beer.

SmashBox Gluten Free Citra Pale Ale Extract Beer Ingredient Pack

A fabulous Single Malt And Single Hop Extract Beer Ingredient Pack

IBU: 35
EBC: 16 to 22
Target Original Gravity: 1.050
Target Final Gravity: 1.008
Target ABV: 6.0%

Ingredients:
- 500g Belgian candy sugar
- hop pellets (100 grams approx), adjusted for alpha values
- muslin bag (for dry hopping)
- dried brewing yeast

Instructions:
Please read all the instructions before starting your brew. You will require a
SmashBox Glutenfree Beermaking Equipment Pack (or equivalent), and a stock pot for Method B below. Method A will additionally require extract brewing equipment.

There are two methods described below, the first (Method A) is the traditional method and requires a brewing pot of 15 litres or more, and a wort chiller. The second method (Method B) can be made using a standard kitchen stock pot and doesn't required any additional special extract brewing equipment.

(A) Traditional method
- bring at least 12 litres of water to the boil (preferrably 22 litres)
- switch off power
- add the 500 grams of candy sugar and all of the LME
- stir thoroughly until everything is fully dissolved (otherwise the next step will scorch the LME)
- switch power back on and bring to a gentle rolling boil
- add the 60 minute hop addition
- after 45 minutes, add the 15 minute hop addition and insert the wort chiller (to sterilize it)
- after another 15 minutes, switch off power and run cold water through the wort chiller
- when the wort has cooled to below 23 oC transfer to the fermenter
- top up to 20 litres with cold water and pitch the yeast (just sprinkle on top, don't mix)
- ferment berween 18 oC and 20 oC for 7 days
- boil muslin bag for 5 minutes to sterilize it
- add dry hops to the muslin bag and drop it carefully into the fermenter without disturbing the yeast
- after 3 more days start taking hydrometer readings every day
- once the readings are stable (unchanging) for 48 hours (3 daily readings), bottle as follows:
  - prime each 500 ml bottle with a Coopers carbonation drop and fill, OR
  - transfer beer to a bottling bucket, add 120 grams of dextrose and stir gently and then bottle.
- keep bottles warm (about 20 oC) for 7 days, then open one and make sure it is fully carbonated
- if not, keep bottles warm for a few more days
- then transfer to a cool place (fridge) for a few days to condition, or until the beer falls clear
- your beer is now ready to drink


(B) Brew In A Pot Method
- sterilize PET water bottles, fill them with 5 litres of water and place them in the fridge to cool
- you may have to start this cooling process the night before brewing
- bring 7 litres of water to the boil in a kitchen stock pot; allow plenty of room for foaming (a 10 to 12 litre stock pot should do)
- switch off power
- add a half of the LME
- stir thoroughly until everything is fully dissolved (otherwise the next step will scorch the LME)
- switch power back on and bring to a gently rolling boil
- add the 60 minute hop addition
- boil water in a kettle, and top up with boiling water to 8 litres (or 10 litres if your stock pot is big enough)
- keep topping up with boiling water to maintain this volume (it will keep boiling off otherwise)
- after 45 minutes, add the 15 minute hop addition
- after another 15 minutes, switch off power
- add the 500 grams of candy sugar and the other half of the LME
- stir thoroughly
- carefully move the pot to the kitchen sink . . . BE VERY CAREFUL
- fill the kitchen sink to surround the pot to within a couple of inches of the top (don't add any water to the pot)
- gently stir the pot with a sterilized spoon, and gently move the water around the outside of the pot (this speeds things up)
- drain and replace the cooling water until the pot has cooled to below 40 oC
- transfer the wort in the pot to the fermenter
- top up the wort in the fermenter with a mix of tap water and the cold water in the fridge until you have 20 litres at 20 oC to 23oC
- pitch the yeast (just sprinkle on top, don't mix)
- ferment berween 18 oC and 20 oC for 7 days
- boil muslin bag for 5 minutes to sterilize it
- add dry hops to the muslin bag and drop it carefully into the fermenter without disturbing the yeast
- after 3 more days start taking hydrometer readings every day
- once the readings are stable (unchanging) for 48 hours (3 daily readings), bottle as follows:
  - prime each 500 ml bottle with a Coopers carbonation drop and fill, OR
  - transfer beer to a bottling bucket, add 120 grams of dextrose and stir gently and then bottle.
- keep bottles warm (about 20 oC) for 7 days, then open one and make sure it is fully carbonated
- if not, keep bottles warm for a few more days
- then transfer to a cool place (the fridge) for a few days to condition, or until the beer falls clear
- your beer is now ready to drink
Code 1612160001

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