Always Amber Ale Beer Kit - Extract

Description

Your Always Amber Ale gives you a balanced amber ale with caramel sweetness and toasty undertones from the specialty grains layered over a smooth base of Pilsen Light Dry Malt Extract. Cascade hops supply classic bitterness and citrusy aroma while Willamette hops add gentle floral and earthy notes, and the American Ale Yeast (SafAle US-05) keeps fermentation clean for a smooth, drinkable finish.

Your Always Amber Ale kit never sits on a shelf. Your malt extract and specialty grains are packed fresh to order, ensuring that every ingredient arrives at peak quality. You don’t pay for flashy packaging; instead, you get the freshest ingredients ready to transform into a beer that’s unmistakably yours.

Beer Specifications

• ABV: 5.5% - 5.9%
• Original Gravity: 1.054 - 1.060
• Final Gravity: 1.011 - 1.014
• IBUs: 30
• SRM: 8

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz Bonlander Munich Malt
• 8 oz Caramel/Crystal Malt - 60L
• 4 oz Victory Malt

Hops (substitutions based on availability)

• 2 oz Cascade Hops
• 1 oz Willamette Hops

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar
• Irish Moss/Energizer Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

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

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 155°F.
3. Add crushed Munich Malt, Caramel/Crystal Malt, and Victory Malt to a mesh bag and steep for 20 minutes.
4. Remove the grain bag and let it drain into the pot.
5. Remove the pot from heat and stir in 6 lbs of Light DME until fully dissolved.
6. Return the pot to heat and bring to a boil.
7. Add 1 oz Cascade at 60 minutes (bittering).
8. Add 1 oz Willamette at 15 minutes (flavor) and Irish Moss/Energizer Combo Packet.
9. Add 1 oz Cascade at flameout (aroma).
10. Boil for a total of 60 minutes.
11. Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
12. Transfer the cooled wort to a sanitized fermenter and top off with clean, filtered water to exactly 5 gallons.
13. Pitch the yeast into the fermenter.
14. Ferment at 68°F for 10–14 days or until fermentation is complete.

Bottle Conditioning

1. 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 evenly, aerating your wort at this stage ensures a healthy fermentation, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.

Kegging

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