Bear Chase Brewing Co.’s Evenin’ Sunset clone, All-Grain

(5 gallons/19 L, all-grain) 
OG = 1.075  FG = 1.018  
IBU = 40  SRM = 5  ABV = 7.5% 

Ingredients 

12 lbs. (5.4 kg) North American Pilsner malt 
1.8 lbs. (0.8 kg) Weyermann Carafoam® malt 
14 oz. (410 g) dextrose (corn sugar)  
2.5 oz. (71 g) Callista hops (5 min.) 
1.25 oz. (35 g) Simcoe® hops (3 min.) 
2.5 oz. (71 g) Callista hops (whirlpool) 
1.25 oz. (35 g) Simcoe® hops (whirlpool) 
2.5 oz. (71 g) Citra® Lupomax^TM hops or 3.25 oz. (92 g) Citra® T-90 pellets (dry hop) 
1 tsp. gypsum (calcium sulfate) 
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice), or SafAle S-04 yeast 
3⁄4 cup corn sugar (if priming) 

Step by Step 

Mash in with 3.5 gallons (13 L) of 161 °F (71 °C) strike water to achieve a rest temperature of 150 °F (66 °C). Hold at this temperature for 60 minutes. 

With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Bring to a boil, then set a timer for a 60-minute boil. Add corn sugar at start of boil. 

This recipe uses only late-boil and whirlpool hop additions to minimize bitterness and maximize aroma. Add the first addition of Callista hops with 5 minutes remaining, and the first Simcoe® addition with 3 minutes remaining. After the boil is complete, turn off the heat stir wort to create a whirlpool and then add the whirlpool hops and allow them to steep for 15 minutes. 

Cool wort and ferment at 68 °F (20 °C). When the gravity drops to around 1.022 SG, add dry hops. Dry hop for four to five days. Transfer to a keg and force carbonate to 2.5 volumes or add priming sugar and bottle condition.  

Bear Chase Brewing Co.’s Evenin’ Sunset clone, Extract

(5 gallons/19 L, extract with grains)
OG = 1.075  FG = 1.018  
IBU = 40  SRM = 5  ABV = 7.5% 

Ingredients 

6.6 lbs. (3 kg) extra light dried malt extract 
1.8 lbs. (0.8 kg) Weyermann Carafoam® malt 
14 oz. (410 g) dextrose (corn sugar)  
2.5 oz. (71 g) Callista hops (5 min.) 
1.25 oz. (35 g) Simcoe® hops (3 min.) 
2.5 oz. (71 g) Callista hops (whirlpool) 
1.25 oz. (35 g) Simcoe® hops (whirlpool) 
2.5 oz. (71 g) Citra® Lupomax^TM hops or 3.25 oz. (92 g) Citra® T-90 pellets (dry hop) 
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice), or SafAle S-04 yeast 
3⁄4 cup corn sugar (if priming) 

Step by Step 

In a muslin bag, steep the Carafoam® in 6 gallons (23 L) of water at 150 °F (66 °C) for 15 minutes. Afterwards, remove the grain bag, allowing to drip into the kettle. Bring to a boil, then set a timer for a 60-minute boil. Add corn sugar at start of boil. 

This recipe uses only late-boil and whirlpool hop additions to minimize bitterness and maximize aroma. Add the first addition of Callista hops with 5 minutes remaining, and the second addition of Simcoe® hops with 3 minutes remaining. After the boil is complete, turn off the heat stir wort to create a whirlpool and then add the whirlpool hops and allow them to steep for 15 minutes. 

Cool wort and ferment at 68 °F (20 °C). When the gravity drops to around 1.022 SG, add dry hops. Dry hop for four to five days. Transfer to a keg and force carbonate to 2.5 volumes or add priming sugar and bottle condition.