Nevada Summit Climber Pale Ale Clone Beer Kit - Extract

Description

Your Nevada Summit Climber Pale Ale Clone draws on the Sierra Nevada Pale Ale model with a deep amber hue and balanced malt character. You get 6 lbs of Briess Pale Ale Dry Malt Extract as the base for a rich malty foundation, while 1 lb of Caramel/Crystal Malt 60L and 8 oz of Carapils Malt steep to add caramel sweetness and creamy mouthfeel.

Perle hops at the start of the boil deliver robust bitterness that balances the malt, and two additions of Cascade hops contribute citrus and pine notes to your beer. The American Ale Yeast ferments cleanly to keep the hop character prominent, and the Irish Moss/Energizer packet helps with clarity and fermentation vigor.

Your Real Fake Nevada Summit Climber Pale Ale - Extract 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: 5.7% - 6.1%
• Original Gravity: 1.054 - 1.062
• Final Gravity: 1.011 - 1.014
• IBUs: 41
• SRM: 12

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs Briess Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt 60L
• 8 oz Carapils Malt

Hops (substitutions based on availability)

• 1 oz Perle Hops (Bittering)
• 1 oz Cascade Hops (Flavor)
• 1 oz Cascade Hops (Aroma)

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast

Also Included

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

Instructions

Hop Schedule

• Add 1 oz Perle Hops and boil for 60 minutes.
• Add 1 oz Cascade Hops with 10 minutes remaining.
• Add 1 oz Cascade Hops at flameout.

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
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.
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!