86th and Westfield is the location of Big Lug Canteen, and thus the name of our newest beer in our Local Series line of beer kits! Big Lug Brewing Brewmaster Scott Ellis, with the backing of owner Eddie Sahm, produced this delicious rye marzen, a twist on a traditional German style marzen beer that has a unique rye character! Using a plethora of locally produced Sugar Creek malts and local hops from Crazy Horse Hops, this beer is sure to be a favorite, and will fit in perfectly with other Oktoberfest beers! We recommend an Omega Yeast, as Omega Yeast Labs is just up the road in Chicago. You can use Bayern Lager yeast for a traditional lager fermentation, but we have had incredible luck with Omega's Lutra yeast giving a clean, lagerlike character throughout a wide temperature range of 68 - 95F!

Yeast Guide: If you can and would like to do a traditional lager fermentation which requires cooler temperatures for fermentation of 54-58F, you can use one of the lager strains, such as Omega Yeast Labs' Bayern Lager Yeast. For warmer temperatures, the new Omega Yeast Labs Lutra Kveik yeast is a great yeast that can create clean, lagerlike beers at higher temperatures, even up to 95F! This beer will also do just fine fermented with an ale yeast, such as Wyeast 1728 Scottish Ale or the dry Safale-04 English Ale yeast, though it might be a bit fruitier.

Kit Details

Complete instructions are included with the beer kit. Our instructions include suggested mash temps, target gravity levels, hop addition times, and all the important brewing steps!

Our all-grain kits come with the necessary grains and hops for a 5 gallon batch. Grains come crushed, unless requested to be un-crushed in the order notes.Yeast is not included but we've provided a selection of recommended yeast (liquid and dry) that you can add to your order in the drop downs above. Clarifying agents (i.e. Irish moss) and priming sugar can be purchased separately.