Silver Otter Winter Lager Clone Beer Kit

Description

When the temperature drops and the nights stretch long and quiet, your brew should match the season—and *Silver Otter Winter Lager Clone Beer Kit – Extract* delivers just that. This winter lager brings you deep caramel warmth from Crystal 60 malt, layered over a foundation of pale and amber dry malt extract that lends a rich, malty body without becoming too heavy. It’s balanced with a gentle bitterness from Hallertau hops and a late addition of Tettnang for a mild floral lift, creating a rounded, approachable profile.

What really sets this beer kit apart is its optional spice addition—sweet orange peel and a touch of cinnamon added near the end of the boil. Use them to introduce a subtle seasonal twist, perfect for sipping by a fireplace or enjoying at a winter gathering. You’re in control: include the spice for a festive touch or leave it out for a clean, classic winter lager experience.

With an ABV around 5.8%, this lager clone has enough strength to warm you without weighing you down. The German lager yeast finishes crisp and clean, letting the malt character and gentle spice shine through. *Silver Otter* is a comforting, flavorful brew that invites you to slow down and savor the quiet beauty of winter.

ABV: 5.6% - 6.0%
IBUs: 21
Original Gravity: 1.052 - 1.058
Final Gravity: 1.009 - 1.011
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

HOPS SCHEDULE

1 oz Hallertau (60 min)
1 oz Tettnang (10 min)

INSTRUCTIONS

Steep Specialty Grains:

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

Add Extract & Boil:

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

Cool & Ferment:

Cool to ~50°F, transfer to fermenter, top to 5 gallons.
Pitch Dry Yeast, ferment ~2 weeks.
Raise temperature for a diacetyl rest at 65°F for 2-3 days.

Lager at 35°F for 2-3 additional weeks if your setup allows.

PACKAGING

Priming for Bottling:
Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:
Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.