Grass Stained Farmhouse Ale Beer Kit

Description

Your Grass Stained Farmhouse Ale draws on the farmhouse ale tradition with a light, crisp body from Pilsen Dry Malt Extract. Bonlander Munich Malt and Victory Malt contribute subtle sweetness and biscuity notes, while Caramel Malt 20L adds an amber hue and light caramel character. Hersbrucker hops provide gentle bitterness, and Huell Melon hops lend a fruity, melon-like aroma. The lemongrass and lemon peel in the spice pack deliver a citrusy zest during secondary fermentation. Saison yeast (Safale BE-134) ferments dry with peppery and fruity esters that complement the herbal and citrus elements.

Your Label Peelers Grass Stained Farmhouse Ale 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: 5.8% - 6.1%
• Original Gravity: 1.050
• Final Gravity: 1.005
• IBUs: 25
• SRM: 9

Ingredients

Extracts

• 5 lbs. Pilsen Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 1 lb. Victory Malt
• 6 oz. Caramel Malt 20L

Hops (substitutions based on availability)

• 1 oz. Hersburucker Hops
• 1 oz. Huell Melon Hops

Spice Pack ((used in secondary fermentation) ***Pre-measured into one bag)

• 2.5 oz. Lemongrass (Spice Pack)
• .5 oz. Lemon Peel (Spice Pack)

Yeast

• 1 Packet of Saison Yeast (Safale BE-134)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hersbrucker Hops (Bittering)
• 15 minutes: .5 oz. Huell Melon Hops (Aroma)
• 5 minutes: .5 oz. Huell Melon 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 and discard.
4. Bring the wort to a boil.
5. Once boiling, add the malt extract and stir until fully dissolved.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice Baath work well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 7-10 days.
13. Transfer to a secondary fermenter and add the spice pack using the additional muslin bag provided. Let this sit in secondary for an addition 5-7 days.
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!