White IPA - 2013 Spring Seasonal

 
Product ID #: 11986
Price:$24.95
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White IPA - 2013 Spring Seasonal

NET WEIGHT 3.75 POUNDS (1.7 KILOGRAMS)
This recipe will produce 2 gallons of beer in approximately 2 weeks.

This White IPA is a flavorsome modification of a traditional IPA. An exciting fusion of complex citrus and melon hop flavors characteristics to an American IPA, balanced with coriander, orange peel, lemon and the velvety characters of wheat malt typical of a Belgian Witbier. Pale in color with a tightly packed white head, spicy notes and crisp finish.

REFILL INCLUDES:
1 Can Limited Edition White IPA HME
1 Packet T-58 Safbrew Ale Yeast
1 Spice Bag
1 Packet No-Rinse Cleanser





INGREDIENTS: MALTED BARLEY, HOPS, WATER, AND YEAST. SPICE BAG CONTAINS CORIANDER SEED AND LEMON PEEL.

MR.BEER® refills feature a complex blend of Pale malt, Caramel malt, Chocolate malt, Vienna malt, wheat malt and Munich malt. Our malt extracts are brewed exclusively by the master brewers of Coopers Brewing in Adelaide, Australia.

White IPA - 2013 Spring Seasonal
Flavor: Hoppy
ABV (alc/vol): 5%
SRM (Color): (1 - 6)
IBU (Bitterness): (31 - 70)   


ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.

SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Mahogany Beers are 14 - 20
- Dark Beers are 21 -29
- Black Beers are 30 and over
(fruits may add additional color.)

IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 - 70
- Extreme bitterness 71+


White IPA - 2013 Spring Seasonal

MR.BEER® Simple Brewing Instructions



These simple instructions will familiarize you with the brewing procedures of the MR.BEER® Home Brewing System using this refill. This recipe will produce 2 gallons of premium all-malt beer with approximately 6.5% alcohol by volume (ABV).

REFILL INCLUDES:


  • 1 Can Limited Edition White IPA HME
  • 1 Packet T-58 Safbrew Ale Yeast
  • 1 Spice Bag
  • 1 Packet No-Rinse Cleanser
YOU PROVIDE:
  • Refrigerated Water
  • 4 Quart (or larger) Pot



STEP 1: SANITIZING


Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.
STEP 2: BREWING


Brewing beer is the process of combining a starch source (in this case a hopped malt extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

  1. Place your spice bag inside a plastic bag or between 2 pieces of plastic wrap, and lightly pound it with a rolling pin to coarsely crack the coriander seed contained within, but gently enough you don't rip the spice bag.
  2. Place the unopened can of HME in hot tap water.a
  3. Using the measuring cup, pour 4 cups of water into your clean 4-quart or larger pot.
  4. Bring water to a boil, add the prepared spice bag, allow to boil for 1 minute, then remove from heat. Open the can of HMEb and pour it into water. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  5. Fill keg with refrigerated water to the 4-quart mark on the back.c
  6. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more refrigerated water. Stir vigorously with the spoon or whisk.d
  7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
  8. Put your keg in a location with a consistent temperature between 59°and 75° F (15°-24° C) and out of direct sunlight.e Ferment for 14 days.f

  9. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)



Footnotes


  1. Hot water will help the syrup-like malt inside the can pour more easily.
  2. The can is more easily opened from the bottom.
  3. Due to the large volume of malt, refrigerated water below 40° works best for this recipe. Tap water, bottled spring water or charcoal-filtered tap water all work great. Most sources of water (even hard water) work just fine, but be sure not to use highly chlorinated water or water with high levels of iron in it. These can produce off-flavors.
  4. Stirring will introduce oxygen to the wort that gives the yeast what it will need to begin fermenting.
  5. It is extremely important that you maintain a steady temperature between 59°and 75°F. Too cold-the yeast will go dormant. Too warm-the yeast will produce off-flavors.
  6. Be sure to place in a safe place that is free of important items that should not get wet. Don't forget beer is a liquid.