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Gather up the neighbors and block off the streets, it's time to bring out some pints! Block Party Amber Ale is the perfect refreshment to brew, share, and enjoy around the neighborhood. It's deep garnet glow accommodates friendly flavors of toasty bread crust, caramel, and an inkling of floral and herbal hop character. Paired with affable neighborly company, Block Party Amber Ale is a true crowd pleaser.

O.G: 1.042 READY: 4 WEEKS

2 weeks primary, 2 weeks bottle conditioning

KIT INVENTORY:

SPECIALTY GRAIN

• -0.5 lbs Caramel 80L
• -0.125 lbs Light Roasted Barley

EXTRACTS & OTHER FERMENTABLES

• -6 lbs Gold malt syrup

PREMIUM HOPS & OTHER FLAVORINGS

• -1 oz Willamette (60 min)

YEAST OPTIONS

• -DRY YEAST: Muntons Dry Ale Yeast. Optimum temp: 57°-77°F
• -OMEGA: OYL-004 West Coast Ale I. Optimum temp: 60 ° -73 ° F
• -WYEAST: 1056 American Ale. Optimum temp: 60 ° -72 ° F

These simple instructions are basic brewing procedures for this Northern Brewer extract beer kit; please refer to your starter kit instructions for specific instructions on use of equipment and common procedures such as siphoning, sanitizing, bottling, etc.

For more detailed extract brewing instructions, please visit www.northernbrewer.com

BEFORE YOU BEGIN ...

MINIMUM REQUIREMENTS

• -Homebrewing starter kit for brewing 5 gallon batches
• -Boiling kettle of at least 3.5 gallons capacity
• -Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles

UNPACK THE KIT

• -Refrigerate the yeast upon arrival
• -Locate the Kit Inventory (above) - this is the recipe for your beer, so keep it handy
• -Doublecheck the box contents vs. the Kit Inventory
• -Contact us immediately if you have any questions or concerns!

PROCEDURE

ON BREWING DAY

1. Collect and heat 2.5 gallons of water.

2. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard.

3. Bring to a boil and add the 6 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Gold malt syrup.

4. Return wort to boil. The mixture is now called 'wort', the brewer's term for unfermented beer.

• -Add 1 oz Willamette hops and boil for 60 minutes.

5. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.

6. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment fermenter, lid or stopper, fermentation lock, funnel, etc along with the yeast pack and a pair of scissors.

7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.

8. Add more cold water as needed to bring the volume to 5 gallons.