Burning River Pale Ale Clone Beer Kit

Burning River Pale Ale Clone

ABV: 6.8% - 7.1%

OG: 1.065

FG: 1.012

IBU's: 65

SRM: 12

Ingredients:

Extracts:
7 lbs. - Golden Light DME

Malts: *** Combined into one bag***
1 lb - Caramel 40L Malt
4 oz - Biscuit Malt

Hops: ***Substitutions based on availability***
3 oz - Cascade Hops (90 Mins Bittering)
1 oz - Cascade Hops (15 Mins Flavor)
1 oz - Cascade Hops (2 Mins Aroma)
1 oz - Cascade Hops (Dry Hop for approximately 3-4 days)

Yeast: ***Substitutions based on availability***
Safale US-05

Also Included:
5 oz - Priming Sugar
2 - Grain Bags
Irish Moss/Energizer Combo Packet

Instructions

1. Heat 2-3 gallons of water to 155°F. 
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse the grains) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule listed above.
7. Boil for 90 minutes, stirring occasionally.
8. With 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. Once the 60 minute boil is complete, cool the wort to around 70°F with an ice bath or immersion wort chiller.
10. Transfer the wort to a 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 or until fermentation is complete.
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!  

Extra Notes:

    If your equipment allows you to do a full boil do so. This will give you a fuller hop flavor and aroma quality. When you are dry hopping do not fill the carboy up to the top because the hops will absorb beer and expand. Leave about three to four inches below the bung or carboy cap.