Harvest Champagne Saison Beer Kit - Extract

Description

Your Harvest Champagne Saison gives you a delicate saison that is light in body with a smooth malty base from the Pilsen Light Dry Malt Extract and Wheat Dry Malt Extract. Northern Brewer Hops add a slight bitterness to let the malts shine, while Victory Malt and Roasted Barley contribute depth and color to your beer.

Your Harvest Champagne Saison 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: 5.4% - 5.8%
• Original Gravity: 1.045 - 1.051
• Final Gravity: 1.003 - 1.005
• IBUs: 27
• SRM: 10

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 4 lb. Pilsen Light Dry Malt Extract
• 1 lb. Wheat Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Victory Malt
• 2 oz. Roasted Barley

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (BE-134)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)

1. Heat 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 hot water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the 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. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68°F for 2 weeks. *Warmer temperatures will produce a spicier yeast profile that is popular for this style.
13. Once fermentation is complete, transfer to a bottling bucket with 5 oz. of priming sugar and stir until evenly dissolved.
14. Bottle your beer and allow to condition for 2 weeks in a cool dark room.
15. *If you are planning to ferment warmer, allow a slow rise in temperature from 70°F. This yeast performs well up to 90°F*