Silver Otter Winter Lager Clone Beer Kit - Extract

Description

Your Silver Otter Winter Lager Clone brings deep caramel warmth from the Caramel 60L malt layered over a foundation of pale and amber dry malt extract that gives your beer a rich malty body. Hallertau hops supply gentle bitterness while Tettnang added late contributes a mild floral lift, and the German lager yeast finishes crisp and clean.

You can include the orange peel and cinnamon near the end of the boil for a subtle seasonal twist or leave them out for a classic winter lager profile.

Your Silver Otter Winter Lager 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: 5.6% - 6.0%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.009 - 1.011
• IBUs: 21
• SRM: 13

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs Pale DME
• 1 lb Amber DME (for added depth)

Specialty Grains (combined into one bag)

• 1 lb Caramel 60L

Hops (substitutions based on availability)

• 1 oz Hallertau Hops
• 1 oz Tettnang Hops

Spices (combined into one bag)

• 1 oz Orange Peel
• 0.5 oz Cinnamon Sticks

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafLager S-189)

Also Included

• 5 oz Priming Sugar
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz Hallertau
• 10 minutes: 1 oz Tettnang

Steep Specialty Grains

1. Heat 2.5 gallons to 155°F.
2. Steep 1 lb Caramel/Crystal 60 in muslin bag for 30 minutes.

Add Extract & Boil

1. Remove from heat, stir in dry malt extracts until dissolved.
2. Return to boil, 60 minutes total.
3. 60 min: 1 oz Hallertau
4. 10 min: 1 oz Tettnang
5. 5 min: Orange Peel + Cinnamon Sticks (Spice Pack)

Cool & Ferment

1. Cool to ~50°F, transfer to fermenter, top to 5 gallons.
2. Pitch Dry Yeast, ferment ~2 weeks.
3. Raise temperature for a diacetyl rest at 65°F for 2-3 days.
4. Lager at 35°F for 2-3 additional weeks if your setup allows.

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 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.