Looking to gear up for the Tour de France or want something light and easy drinking after those long 60-mile rides, or maybe you just want a beer you can drink all day? (We don’t judge) Well, this IPA is just what you need. This Work Out IPA packs in some serious bitterness on a lightweight frame with only 110 calories and 6 carbs. You can drink this beer knowing that your calf muscles will stay shredded or that you can enjoy them all day without falling over by dinner. (Again, no judgment here) This beer is a must brew if you like light beers that pack some bitterness, you will not be disappointed! Well, you won’t be disappointed in your beer, you probably won’t be riding in the Tour de France this year, sorry.
What You Get
1 Can Canadian Blonde Brewing Extract (HME)
1 Packet of Oat Flakes
1 Packet of Booster
1 Packet of Citra Hops
1 Packet of Centennial Hops
1 Packet of US-05
1 Packet of No-Rinse Cleanser
2 Tablets of Beano
For Fans Of
Lagunitas Day Time IPA
Original Gravity: 1.038
Final Gravity: 1.000
SRM: (Color): 4
IBU: (Bitterness): 31
STEP 1: Sanitizing
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.
4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing 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. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.
2. Place the packet of Oat Flakes into your muslin bag, tying closed.
3. Place both packets of pellet hops into the second muslin bag, tying closed and trim away excess material.
4. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Add in your booster and mix until dissolved. Then Increase your heat to medium-high until the water reaches 155° F.
5. Add the muslin bag with the Oat Flakes into the hot water and steep for 30 minutes between 155-165 degrees.
6. After 30 minutes, carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain then discard.
7. Bring the grain water to a low rolling boil, add in your hop sack, and let it simmer at a low boil for 20 minutes then remove from heat.
8. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
9. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.
10. Add 2 Whole Beano Tablets to the 1 gallon of cold water in your fermenter.
11. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).
12. Stir your wort mixture vigorously with your sanitized spoon or whisk.
13. Sprinkle the US-05 yeast into the keg, and screw on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: Bottling & Carbonating
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
Tip from our Brewmasters
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.