Run Forrest Jenlain Style Biere de Garde Beer Kit

Description

Your Run Forrest Jenlain Style Biere de Garde draws on Pilsen Light Dry Malt Extract, Bonlander Munich Malt, Caramel Malt, and Swaen Biscuit Malt to give you a malt-forward profile with caramel, toffee, bread, nuttiness, and roasted grain notes plus dark fruit undertones.

Northern Brewer hops supply clean bitterness while Czech Saaz contributes herbal and spicy layers; the SafAle BE-134 yeast adds subtle Belgian fermentation character that balances the malt and hops without overpowering them.

Your Label Peelers Run Forrest Jenlain Style Biere de Garde 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: 7.8% - 8.2%
• Original Gravity: 1.068 - 1.072
• Final Gravity: 1.008 - 1.014
• IBUs: 23
• SRM: 17

Ingredients

Extracts

• 7 lbs. Pilsen Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 1 lb. Caramel Malt (80L)
• 8 oz. Swaen Biscuit Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 1 oz. Czech Saaz Hops

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. Northern Brewer Hops (Bittering)
• 5 minutes: 1 oz. Czech Saaz Hops (Aroma)

1. Heat 3 gallons of water to 152°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. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil. Once boiling add your first hop addition and start your brew timer for 60 minutes.
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 cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment as close to 65°F for 2 weeks, or until fermentation is complete.
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.