Sunset Amber Ale Beer Kit - All Grain

Description

Your Sunset Amber Ale is a rich malty ale with an amber hue that features caramel and toasty flavors balanced by mild earthy hops. Eight pounds of Brewers 2-Row Malt gives you a smooth full-bodied base while one pound of Bonlander Munich Malt adds maltiness and subtle breadiness.

The Caramel/Crystal Malts at 40L and 80L contribute layers of caramel sweetness and toffee along with the signature color. Magnum hops at 60 minutes provide clean bitterness and Cascade hops at 10 minutes add mild earthy aroma with floral notes. US-05 Ale Yeast delivers a clean crisp finish that lets the malt and hop character stand out.

Your Sunset 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: 5.1% - 5.6%
• Original Gravity: 1.048 - 1.056
• Final Gravity: 1.009 - 1.013
• IBUs: 30
• SRM: 9

Ingredients

Malts (combined in one bag)

• 8 lbs Brewers 2-Row Malt
• 1 lb Bonlander Munich Malt
• 8 oz Caramel/Crystal Malt - 40L
• 4 oz Caramel/Crystal Malt - 80L

Hops (substitutions based on availability)

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

Yeast (substitutions based on availability)

• 1 packet US-05 Ale Yeast

Also Included

• 5 oz Priming Sugar
• 1 Packet Yeast Energizer/Irish Moss Combo (15 Min)

Instructions

Hop Schedule

• 1 oz Magnum Hops - (60 min)
• 1 oz Cascade Hops - (10 min)

1. Sanitize all brewing equipment thoroughly.
2. Heat 3.0 -3.5 gallons of strike water to 163°F. *Adjust for your brewing system's temperature loss.*
3. Add crushed grains to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.
4. Heat 4 gallons of water to 170°F for sparging.
5. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.
6. Bring the wort to a rolling boil.
7. Add 1 oz Magnum at 60 minutes (bittering).
8. Add Irish Moss/Energizer Combo Packet with 15 mins remaining in boil.
9. Add 1 oz Cascade at 10 minutes (aroma).
10. Boil for a total of 60 minutes.
11. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
12. Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.
13. Pitch the yeast into the fermenter.
14. Ferment at 68°F for 7–10 days.

Bottle Conditioning

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

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 before serving.