Yukon Brewing Company Arctic Red clone

5 gallons /19 L, extract with grains; OG=1.054; FG = 1.012; IBU = 32–35; SRM= 13; ABV = 5.5%

Ingredients:

• 3.3 lbs. (1.5 kg) Muntons Light unhopped liquid malt extract
• 2.0 lbs. 2 oz. (0.96 kg) Muntons Light unhopped dried malt extract
• 1.5 lbs. (0.68 kg) crystal malt (10 °L)
• 1.4 lbs. (0.64 kg) Munich malt (20 °L)
• 1.0 oz. (28 g) black patent malt
• 9.3 AAU Goldings hops (60 mins) (1.75 oz./50 g of 5.3% alpha acids)
• 3.25 AAU Cascade hops (5 mins), (0.5 oz./14 g of 6.5% alpha acids)
• 1 tsp (5 ml.) Irish moss (boil 60 mins)
• White Labs WLP007 (Dry English Ale) or Wyeast 1335 (British Ale II) yeast
• O.75 cup of corn sugar (for priming)

Step by Step:

Steep the crushed malts in 1.5 gallons (5.7 L) of water at 158 °F (70 °C) for 30 minutes. Remove grains from wort, rinse with 0.5 gallon (~2 L) of water under 170 °F (77 °C) if desired and add water to brewpot to make around 3 gallons (11 L) of wort total. Add the malt syrup and dry malt powder and bring to a boil.

Add the Golding bittering hops and Irish moss and boil for 60 minutes. Add the Cascade hops for the last 5 minutes of the boil.

After the boil, cool the wort, transfer to your fermenter and top off with cool water to 5.5 gallons (21 L). Aerate the wort and pitch your yeast. Allow the owrt to cool over the next few hours to 68 °F (20 °C) and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!

All-grain option:

This is a single step infusion mash. Replace the malt syrup and dry malt extract with 8.5 lbs. (3.9 kg) of pale 2-row malt, and mix with the rest of your grains in the extract version. Mash the grains together at 158 °F (70 °C) for 60 minutes. Collect approximately 7 gallons (26 L) wort to boil for 60 minutes and have a 5.5-gallon (21-L) yield.

Lower the amount of the Golding hops to 1.5 ounces (43 g) to account for higher hop utilization of a full wort boil. Add the hops and Irish moss as specified in ingredients.

Cool the wort to 75 °F (24 °C), aerate and pitch your yeast. Allow the wort to cool over the next few hours to 68 °F (20 °C) and hold at this temperature until the beer has finished fermenting. Rack to secondary and condition for 1 week, then bottle or keg your beer and enjoy!