Peach Porch Brown Ale Clone Beer Kit – Extract
Brand : Label Peelers
- SKU:
- LP-Peach-Porch-Brown-Ale-Clone
- UPC:
- 00810194956218
- Shipping:
- Calculated at Checkout
Flavor Description
Brew your own smooth Southern-inspired brown ale with the Peach Porch Brown Ale Clone Beer Kit – Extract. This kit delivers a rich, balanced flavor profile that mirrors the laid-back charm of classic Southern brown ales. You’ll taste layers of toasted malt and warm chocolate tones from the blend of Caramel 60 and Chocolate Malt, while a subtle peach-like sweetness rises naturally from the grain bill and low-bitterness hop schedule. Willamette hops lend gentle earthiness and just enough bitterness to balance the malt-forward character, letting those roasted notes shine without overwhelming your palate. At around 5.5% ABV, this brown ale pours a deep mahogany with a creamy tan head, inviting you to relax with every sip. Whether you’re kicking back on the porch or sharing with friends, this peachy brown ale offers a smooth, easygoing experience built from real ingredients and brewed with purpose.
ABV: ~5.5%
IBU: ~25
OG: ~1.054
FG: ~1.012
SRM: ~20
Degrees Plato: ~13.3
Disclaimer: Approximate.
Ingredients
Fermentables
4 lbs Pale DME
Specialty Grains
1 lb Caramel/Crystal 60
0.5 lb Chocolate Malt
Hops
1 oz Willamette (60 min)
Yeast
1 packet American Ale Yeast
Additives
5 oz Priming Sugar
1 Muslin Bag
Brewing Instructions
Sanitize
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
In your brew kettle, heat 2.5 gallons of water to around 155°F.
Place the Caramel/Crystal 60 and Chocolate Malt in the provided muslin bag, then steep for 30 minutes.
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
Take the kettle off the heat.
Stir in the 4 lbs Pale DME, making sure it dissolves completely. This prevents scorching on the bottom of the kettle once you return to heat.
Bring the mixture (now called wort) to a boil.
Boil & Hop Schedule
Total Boil Time: 60 minutes.
At 60 minutes (start of boil): Add 1 oz Willamette Hops.
Keep an eye on boil-overs and maintain a consistent boil.
Cooling
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
Transfer the cooled wort to a sanitized fermenter and top up with clean, filtered water to reach 5 gallons total volume.
Aerate the wort by stirring or shaking.
Pitch 1 packet of American Ale Yeast and seal with an airlock.
Ferment at 68°F for about 14 days, or until final gravity stabilizes.
Conditioning (Optional)
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
Priming for Bottling:
Dissolve 5 oz Priming Sugar in 2 cups of boiling water. Let it cool.
Transfer your beer to a sanitized bottling bucket, gently stirring in the sugar solution.
Fill sanitized bottles, cap, and keep them at room temperature for 2–3 weeks.
Kegging:
Transfer to a sanitized keg.
Purge with CO₂ and set the regulator to 12 PSI.
Allow 2–3 weeks for proper carbonation at 38°F.
