Feature Collection

4lb Extra Liquid Dried Malt Extract
1lb Candi Syrup
1lb Flaked Vienna
4oz Caramel Malt (30L)
Spice Pack
2oz Kent Golding Hop Pellets
1 Pack Ale Yeast
5oz Priming Sugar
1 Muslin Bag
60 Bottle Caps
Instructions

In addition to this ingredient kit, you will need the following additional equipment and supplies:

- Basic home brewing equipment kit
- 4 Gallon stainless steel pot (or larger)
- Long spoon or paddle
- Cleanser
- Sanitizer
- 54 x 12oz Beer bottles (or equivalent)

6.6lb Amber Malt Extract
1lb Amber Dried Malt Extract
8oz Cara Munich Dark Malt
4oz Cara Red Malt
6oz Munich Light Malt
2oz UK Golding Hop Pellets
5oz Corn Sugar
Yeast
Instructions

In addition to this ingredient kit, you will need the following additional equipment and supplies:

- Basic home brewing equipment kit
- 4 Gallon stainless steel pot (or larger)
- Long spoon or paddle
- Cleanser
- Sanitizer
- 54 x 12oz Beer bottles (or equivalent)

6.6lb Amber Malt Extract
4oz Cara Brown Supreme Malt
4oz Chocolate Malt
4oz Black Malt
4oz Biscuit Malt
2oz Coffee Malt
1oz Centennial Hop Pellets
1oz Willamette Hop Pellets
5oz Corn Sugar
Yeast
Instructions

In addition to this ingredient kit, you will need the following additional equipment and supplies:

- Basic home brewing equipment kit
- 4 Gallon stainless steel pot (or larger)
- Long spoon or paddle
- Cleanser
- Sanitizer
- 54 x 12oz Beer bottles (or equivalent)

YEAST CULTURING:
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).

DIRECTIONS:
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.

- Place in a steeping bag directly in beer, wine or cider after fermentation.

- Add according to taste and remove when desired flavor is reached.

- Place in a steeping bag directly in beer, wine or cider after fermentation.

- Add according to taste and remove when desired flavor is reached.

YEAST CULTURING:
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).

DIRECTIONS:
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.