Dixie Drift IPA Clone Beer Kit

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Flavor Description

You’re in for a smooth Southern ride with the Dixie Drift IPA Clone Beer Kit. Inspired by the laid-back charm of SweetWater IPA, this recipe blends a honey-toned malt profile with a bold punch of American hops. The combination of Pale DME, Crystal 40, and Munich malts lays down a toasty, slightly sweet backbone that balances beautifully with layers of pine and citrus from Columbus, Cascade, and Centennial hops. Each sip rolls in with a pleasant bitterness, mellowed by the malt richness, and finishes with a clean, crisp note that invites another pour. Whether you choose to dry hop with Cascade or keep it classic, this IPA clone offers you the chance to brew a well-rounded, flavorful beer with a steady hop presence that doesn’t overpower. Ideal if you're after an American IPA that’s bold but approachable, the Dixie Drift IPA kit delivers character, not chaos.

ABV: 6.4% - 6.8%
IBUs: 55
Original Gravity: 1.060 - 1.070
Final Gravity: 1.012 - 1.016
SRM: 14
Disclaimer: All calculations are approximate.

INGREDIENTS

Malt Extracts:
- 6 lbs Pale Ale Dry Malt Extract

Specialty Grains: ***Combined into one bag***
- 1 lb Caramel/Crystal Malt 40L
- 2 lb Aromatic Munich Malt

Hops: ***Substitutions based on availability***
- 1 oz Columbus (60 min)
- 1 oz Cascade (15 min)
- 1 oz Centennial (5 min)
- 1 oz Cascade (dry hop)

Yeast: ***Substitutions based on availability***
1 packet SafAle US-05 Yeast

Also Included:
- 5 oz Priming Sugar
- Irish Moss/Energizer Combo Packet
- Muslin Grain Bag

BREWING INSTRUCTIONS

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 clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.

13. Transfer to a secondary fermenter and add the dry hop addition. Dry hop for 4-5 days.

14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!

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