UltraPerm American Lager Clone Beer Kit - Extract

Description

Your UltraPerm American Lager Clone produces a crisp, light lager with a delicate malt foundation and dry finish. The 5 lbs Pilsen Light Dry Malt Extract supplies the subtle malt character while 1 lb Flaked Rice lightens the body and promotes the dry profile. Saaz hops deliver mild earthy spice and floral aroma without heavy bitterness. SafLager 34/70 yeast ferments cleanly at cool temperatures, yielding a balanced, slightly grainy sweetness and refreshing drinkability modeled on Michelob Ultra.

Your UltraPerm American Lager 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: 5.2%
• Original Gravity: 1.048
• Final Gravity: 1.008
• IBUs: 10
• SRM: 2
• BU/GU: 0.24
• Degrees Plato: 7.5

Ingredients

Extracts & Specialty Grains

• 5 lbs Pilsen Light Dry Malt Extract
• 1 lb Flaked Rice (steeping grain)

Hops (substitutions based on availability)

• 0.5 oz Saaz Hops (Bittering)
• 0.5 oz Saaz Hops (Aroma)

Yeast (substitutions based on availability)

• 1 x Yeast Energizer/Irish Moss Combo
• 1 packet SafLager 34/70 Yeast

Additives

• 5 oz Priming Sugar
• 1 Muslin Bag

Instructions

Hop Schedule

• 0.5 oz Saaz Hops and boil for 60 minutes.
• 0.5 oz Saaz Hops at flameout.

1. Clean and sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 150°F.
3. Steep Flaked Rice in a grain bag for 30 minutes. Remove grains.
4. Bring to a boil and add 5 lbs Pilsen Light Dry Malt Extract. Stir until fully dissolved.
5. Add 0.5 oz Saaz Hops and boil for 60 minutes.
6. Add the Yeast Energizer/Irish Moss Combo with 15 minutes remaining.
7. Add 0.5 oz Saaz Hops at flameout.
8. Cool wort to 50°F and top off with water to achieve a total volume of 5 gallons.
9. Transfer to a sanitized fermenter and pitch Yeast.
10. Ferment at 50°F for 2 weeks, then perform a diacetyl rest at 65°F for 2 days.
11. Lower temperature to 35°F and lager for 4–6 weeks.

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.