Peach Porch Brown Ale Clone Beer Kit – Extract

Description

Your Peach Porch Brown Ale Clone gives you a malt-forward brown ale built on Pale Ale DME for body and fermentability. Caramel/Crystal 60 and Chocolate Malt contribute toasted malt sweetness and chocolate tones that define the style, while Willamette hops at the start of the boil supply mild earthiness and just enough bitterness to keep the roast in balance. Your SafAle US-05 yeast ferments cleanly so the malt and subtle hop character remain up front.

Your Peach Porch Brown 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: 4.4% - 4.8%
• Original Gravity: 1.042 - 1.048
• Final Gravity: 1.008 - 1.011
• IBUs: 17
• SRM: 22

Disclaimer: Approximate

Ingredients

Extracts

• 5 lbs. Pale Ale DME

Specialty Grains (crushed into one bag)

• 1 lb. Caramel/Crystal 60
• 8 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz Willamette (60 min)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz. Priming Sugar
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz Willamette

Sanitize

1. Sanitize all your brewing equipment, fermenters, airlocks, stirring spoons, anything that might come into contact with your wort. Remember, cleanliness is key to keeping your beer out of the gutter.

Steep Specialty Grains

1. In your brew kettle, heat 2.5 gallons of water to around 150°F.
2. Place the Caramel/Crystal 60 and Chocolate Malt in the provided muslin bag, then steep for 30 minutes.
3. After steeping, remove the grain bag and let it drain into the kettle, don’t squeeze it too hard or you might extract unwanted tannins (and a squeaking protest from your grains).

Dissolve Malt Extract

1. Take the kettle off the heat.
2. Stir in the 5 lbs Pale DME, making sure it dissolves completely. This prevents scorching on the bottom of the kettle once you return to heat.
3. Bring the mixture (now called wort) to a boil.

Boil & Hop Schedule

1. Total Boil Time: 60 minutes.
2. At 60 minutes (start of boil): Add 1 oz Willamette Hops.
3. Keep an eye on boil-overs and maintain a consistent boil.

Cooling

1. At the end of the 60-minute boil, cool the wort to about 68°F as quickly as possible. An immersion chiller or ice bath works great here.

Fermentation

1. Transfer the cooled wort to a sanitized fermenter and top up with clean, filtered water to reach 5 gallons total volume.
2. Aerate the wort by stirring or shaking.
3. Pitch 1 packet of American Ale Yeast and seal with an airlock.
4. Ferment at 68°F for about 14 days, or until final gravity stabilizes.

Conditioning (Optional)

1. For additional clarity, you can rack to a secondary fermenter after primary fermentation and cold-crash at around 40°F for 1–2 weeks. But if you like a bit of haze, skip it and savor its cozy charm.

Packaging

1. Priming for Bottling: Dissolve 5 oz Priming Sugar in 2 cups of boiling water. Let it cool.
2. Transfer your beer to a sanitized bottling bucket, gently stirring in the sugar solution.
3. Fill sanitized bottles, cap, and keep them at room temperature for 2–3 weeks.
4. Kegging: Transfer to a sanitized keg.
5. Purge with CO₂ and set the regulator to 12 PSI.
6. Allow 2–3 weeks for proper carbonation at 38°F.