Sunset Amber Ale Beer Kit - All Grain

Your Sunset Amber Ale Beer Kit - All Grain makes a rich, malty ale with a stunning amber hue. This kit offers you the opportunity to create a beer that features caramel and toasty flavors, perfectly balanced by a mild, earthy hop presence, making it both robust and refreshing. With 8 lbs of Pale Malt (2-Row) as the foundation, you’ll achieve a smooth, full-bodied base. The addition of 1 lb of Munich Malt enhances the maltiness, providing a subtle breadiness that complements the overall profile. The Caramel/Crystal Malts, at 40L and 80L, contribute layers of caramel sweetness and a hint of toffee, giving your brew its signature amber color and depth of flavor.

Your hop experience begins with 1 oz of Magnum Hops added at the 60-minute mark, imparting a clean bitterness that balances the malt sweetness. As you near the end of your boil, 1 oz of Cascade Hops added at 10 minutes introduces a mild, earthy aroma with a touch of floral notes, enhancing the refreshing quality of your ale. The fermentation process is guided by a packet of US-05 Ale Yeast, known for its clean and crisp finish, allowing the malt and hop characteristics to shine through.

With the Sunset Amber Ale Beer Kit, you’re not just brewing beer; you’re crafting an experience that combines rich flavors and a beautiful presentation. Whether you’re a seasoned brewer or just starting out, this kit provides you with everything you need to create a beer that’s as enjoyable to make as it is to share.

Malts:
8 lbs Pale Malt (2-Row)
1 lb Munich Malt
0.5 lb Caramel/Crystal Malt - 40L
0.25 lb Caramel/Crystal Malt - 80L

Hops:
1 oz Magnum Hops (60 min)
1 oz Cascade Hops (10 min)

Yeast:
1 packet US-05 Ale Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Prepare Equipment:
Sanitize all brewing equipment thoroughly.

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

Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil:
Bring the wort to a rolling boil.
Add hops at the specified times:
1 oz Magnum at 60 minutes (bittering).
1 oz Cascade at 10 minutes (aroma).
Boil for a total of 60 minutes.

Cool and Transfer:
Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation:
Pitch the yeast into the fermenter.
Ferment at 68°F for 7–10 days.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.