Burning River Pale Ale Clone Beer Kit

Description

Your Burning River Pale Ale Clone gives you a balanced pale ale with citrus and floral notes from Cascade hops added at multiple stages for bittering, flavor, aroma, and dry hopping. The Golden Light DME forms a clean base while the Caramel 40L and Biscuit malts contribute caramel sweetness and toasty depth. Safale US-05 ferments cleanly, keeping the hop character forward. You get moderate bitterness balanced by subtle malt, modeled on the Great Lakes Brewing original.

If your equipment allows you to do a full boil do so. This will give you a fuller hop flavor and aroma quality. When you are dry hopping do not fill the carboy up to the top because the hops will absorb beer and expand. Leave about three to four inches below the bung or carboy cap.

Your Burning River Pale Ale Clone 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 6.8% - 7.1%
• Original Gravity: 1.065
• Final Gravity: 1.012
• IBUs: 65
• SRM: 12

Ingredients

Extracts

• 7 lbs. - Golden Light DME

Malts (combined into one bag)

• 1 lb - Caramel 40L Malt
• 4 oz - Biscuit Malt

Hops (substitutions based on availability)

• 3 oz - Cascade Hops (90 Mins Bittering)
• 1 oz - Cascade Hops (15 Mins Flavor)
• 1 oz - Cascade Hops (2 Mins Aroma)
• 1 oz - Cascade Hops (Dry Hop for approximately 3-4 days)

Yeast (substitutions based on availability)

• Safale US-05

Also Included

• 5 oz - Priming Sugar
• 2 - Grain Bags
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 90 minutes: 3 oz. Cascade Hops (Bittering)
• 15 minutes: 1 oz. Cascade Hops (Flavor)
• 2 minutes: 1 oz. Cascade Hops (Aroma)
• Dry Hop: 1 oz. Cascade Hops (approximately 3-4 days)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse the grains) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule listed above.
7. Boil for 90 minutes, stirring occasionally.
8. With 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. Once the 60 minute boil is complete, cool the wort to around 70°F with an ice bath or immersion wort chiller.
10. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!