Nevada Summit Climber Pale Ale Clone Beer Kit - All Grain

Description

Your Nevada Summit Climber Pale Ale Clone is modeled on Sierra Nevada Pale Ale and gives you a deep amber hue with balanced malt and piney-citrus hops. 9.5 lbs of 2-Row Brewers Malt forms the malty backbone while 1 lb Caramel/Crystal Malt 60L and 8 oz Carapils Malt add caramel sweetness and creamy mouthfeel. 1 oz Perle at 60 minutes supplies robust bitterness, and three ounces of Cascade across flavor, aroma, and dry-hop additions deliver citrus and pine character. The American Ale Yeast (SafAle US-05) ferments cleanly so the hop notes stay prominent.

Your Nevada Summit Climber Pale Ale Clone Beer 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: 5.5% - 5.9%
• Original Gravity: 1.056 - 1.064
• Final Gravity: 1.011 - 1.015
• IBUs: 36
• SRM: 9

Ingredients

Grain Bill (crushed into one bag)

• 9.5 lbs 2-Row Brewers Malt
• 1 lb Caramel/Crystal Malt 60L
• 8 oz Carapils Malt

Hops (substitutions based on availability)

• 1 oz Perle Hops
• 3 oz Cascade Hops

Yeast (substitutions based on availability)

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

Also Included

• 1 Irish Moss/Yeast Energizer Combo (Last 15 Mins of boil)
• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Perle Hops and boil for 60 minutes.
• 1 oz Cascade Hops with 10 minutes remaining.
• 1 oz Cascade Hops at flameout.
• 1 oz Cascade Hops (Dry Hop 7 Days)

1. Sanitize all brewing equipment thoroughly.
2. Heat 3.5 gallons of water to 165°F. Add crushed grains to your mash tun.
3. Mash at 152°F for 60 minutes, stirring occasionally to maintain temperature.
4. Heat 4 gallons of water to 170°F for sparging. Slowly rinse the grains, collecting wort until you have about 6.5 gallons of pre-boil wort.
5. Bring the wort to a rolling boil.
6. Add hops at the following times: 1 oz Perle at 60 minutes (bittering). 1 oz Cascade at 10 minutes. Irish Moss/Yeast Energizer Combo at 15 minutes. 1 oz Cascade at flameout (0 minutes).
7. Boil for a total of 60 minutes.
8. Cool the wort rapidly using an immersion or counterflow chiller to 68°F.
9. Transfer to a sanitized fermenter and top off to exactly 5 gallons.
10. Pitch the yeast and ferment at 68°F for 7–10 days.
11. After primary fermentation is complete, add 1 oz Cascade hops directly to the fermenter and let it sit for 7 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.