Always Amber Ale Beer Kit - All Grain

Description

Your Always Amber Ale uses Pale Malt as the base along with Munich Malt, Caramel/Crystal Malt 60L, and Victory Malt to build a malt-forward amber ale with caramel sweetness, toasty notes, and a hint of nuttiness. Cascade hops added at 60 minutes supply bitterness while Willamette at 15 minutes and Cascade at flameout contribute floral and earthy character. American Ale Yeast keeps fermentation clean so the malt and hop balance stays clear.

Your Always Amber Ale kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.0% - 5.5%
• Original Gravity: 1.048 - 1.054
• Final Gravity: 1.010 - 1.013
• IBUs: 37
• SRM: 8
• BU/GU: 0.56

Ingredients

Malts (combined into one bag)

• 8 lbs Pale Malt (2-Row)
• 1 lb Munich Malt
• 0.5 lb Caramel/Crystal Malt - 60L
• 0.25 lb Victory Malt

Hops (substitutions based on availability)

• 1 oz Cascade Hops (60 min)
• 1 oz Willamette Hops (15 min)
• 1 oz Cascade Hops (0 min)

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast

Also Included

• 5 oz Priming Sugar
• Irish Moss/Energizer Combo Pack (Last 15 mins of boil)

Instructions

Hop Schedule

• 1 oz Cascade Hops (60 min)
• 1 oz Willamette Hops (15 min)
• 1 oz Cascade Hops (0 min at flame out)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of water to 165°F.
2. Add the crushed grains to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F.
2. Slowly rinse the grains, collecting wort until you have about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1 oz Cascade at 60 minutes (bittering).
3. 1 oz Willamette at 15 minutes (flavor).
4. 1 oz Cascade at flameout (aroma).
5. Boil for a total of 60 minutes.

Cool and Transfer

1. Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 10–14 days.

Packaging Options

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.
5. Kegging: Transfer the beer into a sanitized keg.
6. Seal and purge oxygen by burping the keg with CO₂.
7. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.