Rustic Red Ale Beer Kit - All Grain

Description

Your Rustic Red Ale gives you a deep amber hue and rich malty flavor with caramel notes and slight nuttiness balanced by moderate hop bitterness. The Pale Ale Malt forms the base while Bonlander Munich and the Caramel malts add layers of sweetness and roasted complexity. Magnum hops contribute robust bitterness and Willamette hops add earthy aroma, with Safale US-05 yeast ensuring a clean crisp finish that highlights the malt character.

Your Rustic Red 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: 5.2% - 5.6%
• Original Gravity: 1.048 - 1.056
• Final Gravity: 1.009 - 1.011
• IBUs: 41
• SRM: 14

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined into one bag)

• 7 lbs Pale Ale Malt (2-Row)
• 1 lb Bonlander Munich Malt
• 1 lb Caramel/Crystal Malt - 40L
• 8 oz Caramel/Crystal Malt - 120L

Hops (substitutions based on availability)

• 1 oz Magnum Hops (60 min)
• 1 oz Willamette Hops (15 min)

Yeast (substitutions based on availability)

• 1 packet Safale US-05 Ale Yeast

Also Included

• 5 oz. Priming Sugar

Instructions

Hop Schedule

• 1 oz Magnum at 60 minutes (bittering).
• 1 oz Willamette at 15 minutes (flavor).

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 3 - 3.25 gallons of strike water to 162°F. *Adjust for your brew system's temperature loss.*
2. Add 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 for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the specified times: 1 oz Magnum at 60 minutes (bittering). 1 oz Willamette at 15 minutes (flavor).
3. Boil for a total of 60 minutes.

Cool and Transfer

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

Fermentation

1. Pitch the Safale US-05 yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Priming for Bottling

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 evenly and vigorously enough to aerate the wort for healthy fermentation.
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.