Big Henny Farmhouse Ale Beer Kit

Step into the shoes of a seasoned brewer with our Big Henny Farmhouse Ale kit. This isn't just a beer kit, it's a journey into the heart of Belgian-style brewing, where malt and spice dance a tantalizing tango.

Imagine a beer with a robust personality, a thick boy if you will. The Big Henny Farmhouse Ale is a malt-forward marvel, with a spice character that's as intriguing as a mystery novel. This beer isn't a sprinter; it's a marathon runner, best enjoyed after a few months of aging. The result? A mature, rounded malt profile that will have your Belgian-style beer aficionado friends raising their glasses in salute.

Your taste buds will revel in the symphony of flavors, from the 6 lbs. of Pilsen Light Dry Malt Extract and 2 lbs. of Light Malt Extract that form the backbone of this brew, to the 2 lbs. of Light Candi Sugar that adds a touch of sweetness. The 1 lb. of Pilsen Malt, 8 oz. of Carapils Malt, 4 oz. of Roasted Barley, and 4 oz. of Black Malt create a complex, layered taste experience that's as satisfying as a gourmet meal.

But we're not done yet. The 1 oz. of Kent Golding Hops and 1 oz. of Czech Saaz Hops add a subtle bitterness, while the 1 oz. of Ginger Root and 1 oz. of Bitter Orange Peel bring a hint of spice that's as refreshing as a cool breeze on a hot day. The Yeast Energizer / Irish Moss Combo Packet and 1 Packet of Dry Yeast (SafBrew Abbaye BE-256) ensure a smooth, successful brewing process.

Whether you're savoring it as an after-dinner drink or pairing it with vanilla ice cream to complement its spice character, the Big Henny Farmhouse Ale is your ticket to a world of brewing adventure. So, why wait? Your Belgian-style brewing journey awaits.

ABV: 9.8%
IBU: 26
SG: 1.091
FG: 1.014
SRM: 7

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 minute hop addition also add the Yeast Energizer / Irish Moss Combo Packet.
9. With 10 minutes left in the boil, add the ginger root and bitter orange peel. (1 oz each).
10. Cool the wort to 70°F.
11. Transfer the wort to a fermenter and top off with cold 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!