Bigger Henny Saison Beer Kit

Description

Your Bigger Henny Saison draws on Pilsen Light Dry Malt Extract and Wheat Malt Extract for a light crisp base, with Simply Clear Candi Syrup raising alcohol while adding smooth sweetness. Pilsen Malt and Roasted Barley contribute toasty flavor and an amber color. Kent Golding and Czech Saaz hops supply gentle bitterness and floral aroma, and Bitter Orange Peel brings zesty citrus notes. SafAle BE-134 yeast produces pronounced character when fermented on the warmer side of its range.

Your Label Peelers Bigger Henny Saison Original Beer 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: 9.5% - 9.9%
• Original Gravity: 1.080 - 1.084
• Final Gravity: 1.005 - 1.009
• IBUs: 22
• SRM: 12

Ingredients

Extracts and Sugar

• 6 lbs. Pilsen Light Dry Malt Extract
• 2 lbs. Wheat Malt Extract
• 1 lbs. Simply Clear Candi Syrup

Specialty Grains (combined into one bag)

• 1 lb. Pilsen Malt
• 4 oz. Roasted Barley

Hops (substitutions based on availability)

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

Spice Pack

• 1 oz. Bitter Orange Peel

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle BE-134)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

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 Syrup 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 minute remaining mark, add the Yeast Energizer / Irish Moss Combo Packet.
9. With 10 minutes left in the boil, add the Spice Pack (bitter orange peel).
10. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
11. Transfer the wort to a sanitized 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 (higher temps for a more pronounced yeast character) 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!