Big Henny Farmhouse Ale Beer Kit - Extract

Description

Your Big Henny Farmhouse Ale uses 6 lbs. Pilsen Light Dry Malt Extract and 2 lbs. Light Malt Extract as the base, with 2 lbs. Light Candi Sugar contributing sweetness and fermentables. The 1 lb. Pilsen Malt, 8 oz. Carapils Malt, 4 oz. Roasted Barley and 4 oz. Black Malt add body and color. Kent Golding and Czech Saaz hops supply subtle bitterness while ginger root and bitter orange peel deliver spice notes. SafBrew BE-134 yeast handles fermentation.

Your Big Henny Farmhouse Ale kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 9.3% - 9.8%
• Original Gravity: 1.086 - 1.094
• Final Gravity: 1.010 - 1.014
• IBUs: 26
• SRM: 7

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts and Sugars

• 6 lbs. Pilsen Light Dry Malt Extract
• 2 lbs. Light Malt Extract
• 2 lbs. Light Candi Sugar

Specialty Grains (combined into one bag)

• 1 lb. Pilsen Malt
• 8 oz. Carapils Malt
• 4 oz. Roasted Barley
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 1 oz. Kent Golding Hops
• 1 oz. Czech Saaz Hops

Spice Pack (added in the last 10 minutes of the boil)

• 1 oz. Ginger Root
• 1 oz. Bitter Orange Peel

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• 1 Packet of Dry Yeast (SafBrew BE-134)

Instructions

Hop Schedule

• 60 minutes: 1 oz East Kent Golding (Bittering)
• 10 minutes: 1 oz Czech Saaz Hops (Aroma)

1. Heat 2-3 gallons of water to 155°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 water into the kettle, and discard.
4. Stir in the dry malt extract and Candi Sugar until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. With 10 minutes left in the boil, add the ginger root and bitter orange peel.
10. Cool the wort to 70°F.
11. Transfer the wort to a fermenter and top off with clean, filtered water to 5 gallons. (This is a big beer so consider using a larger fermentor or a blow off tube to accommodate a vigorous fermentation.)
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
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!