Tuesday, June 30, 2009
HOPS FARM
So we have been pretty busy getting our hops in order and preparing for a great crop in the future!
Tuesday, June 16, 2009
Monday, June 15, 2009
Wednesday, June 10, 2009
BEER TASTING TERMS
Beer Tasting Terms
Amber: Describes medium intensity colored beers, ranging between pale and dark.
Balance: Describes how a beer exhibits a perfect balance of ingredients, bouquet, texture and aroma.
Bitterness: Generally the higher the hop content, the more bitter the beer.
“Big” Beer: Refers to the richness or fullness of flavor derived from the malt.
Body: As with wine, refers to the “mouthfeel,” the impact and texture of the beer on the palate.
Bouquet: Another wine tasting term, describes the beer’s complex aromas.
Caramel: Refers to a buttery, toffee-flavored aftertaste.
Clean: Refers to pure, crisp, fresh tasting beer, free of sediment.
Clove: Refers to wheat beers that resemble the taste of cloves.
Crisp: Refers to a beer’s acidity and refreshing qualities.
Depth: Denotes both the beer’s richness and its complexity of flavors.
Finish: Describes a beer’s aftertaste and your final impression of it.
Flowery: Refers to the flowery aroma hops give beer.
Full-bodied: Characterizes malty beers with complex flavors.
Haze: Caused by yeast or protein suspension, refers to a cloudy appearance and slightly musty taste.
Hoppy: Refers to a beer with a high hop content.
Malty: The term for sweet, smoky, earthy flavored beers that have undertones of caramel or molasses.
Smooth: Characterizes easy drinking beers with great mouthfeel.
Spicy: Refers to a distinctly hoppy flavor or the aroma of herbs.
Thin: Refers to a watery, one-dimensional beer that lacks body or character.
Amber: Describes medium intensity colored beers, ranging between pale and dark.
Balance: Describes how a beer exhibits a perfect balance of ingredients, bouquet, texture and aroma.
Bitterness: Generally the higher the hop content, the more bitter the beer.
“Big” Beer: Refers to the richness or fullness of flavor derived from the malt.
Body: As with wine, refers to the “mouthfeel,” the impact and texture of the beer on the palate.
Bouquet: Another wine tasting term, describes the beer’s complex aromas.
Caramel: Refers to a buttery, toffee-flavored aftertaste.
Clean: Refers to pure, crisp, fresh tasting beer, free of sediment.
Clove: Refers to wheat beers that resemble the taste of cloves.
Crisp: Refers to a beer’s acidity and refreshing qualities.
Depth: Denotes both the beer’s richness and its complexity of flavors.
Finish: Describes a beer’s aftertaste and your final impression of it.
Flowery: Refers to the flowery aroma hops give beer.
Full-bodied: Characterizes malty beers with complex flavors.
Haze: Caused by yeast or protein suspension, refers to a cloudy appearance and slightly musty taste.
Hoppy: Refers to a beer with a high hop content.
Malty: The term for sweet, smoky, earthy flavored beers that have undertones of caramel or molasses.
Smooth: Characterizes easy drinking beers with great mouthfeel.
Spicy: Refers to a distinctly hoppy flavor or the aroma of herbs.
Thin: Refers to a watery, one-dimensional beer that lacks body or character.
Tuesday, June 9, 2009
Extra Pale Ale All Grain Kit
Extra Pale Ale All Grain Kit
O.G: 1045 / Ready: 6 weeks
Pale ale was originally a British invention, a novelty after centuries of dark ales. Now, thanks to microbreweries such as Summit and Sierra Nevada, pale ale has become an all-American beer with a style all its own. Crisp, hoppy, and quenching, our Extra Pale Ale is highlighted with the sharp, citrus aroma of Cascade hops in the new tradition of West Coast ales.
Kit Inventory
Fermentables
7.5 lbs. Rahr 2-Row Pale
1 lbs. Belgian Caramel Pils
Boil Additions
2 oz. Cascade (60 min)
1 oz. Cascade (1 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
O.G: 1045 / Ready: 6 weeks
Pale ale was originally a British invention, a novelty after centuries of dark ales. Now, thanks to microbreweries such as Summit and Sierra Nevada, pale ale has become an all-American beer with a style all its own. Crisp, hoppy, and quenching, our Extra Pale Ale is highlighted with the sharp, citrus aroma of Cascade hops in the new tradition of West Coast ales.
Kit Inventory
Fermentables
7.5 lbs. Rahr 2-Row Pale
1 lbs. Belgian Caramel Pils
Boil Additions
2 oz. Cascade (60 min)
1 oz. Cascade (1 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
American Wheat Beer All Grain Kit
American Wheat Beer All Grain Kit
O.G: 1040 / Ready: 6 weeks
A familiar style made popular by microbreweries all over the US. Like their German cousins, American wheat beers feature large proportions of malted wheat in the grain bill and are naturally cloudy in appearance. Unlike German Weizenbiers, though, American wheat beers have a bit more hop character and are fermented with a milder-tasting yeast, resulting in a more clean, neutral finish. Wyeast's US Hefeweizen strain makes for a spritzy, refreshing warm-weather crowd-pleaser.
Kit Inventory
Fermentables
4 lbs. Rahr White Wheat
4 lbs. Rahr 2-Row Pale
Boil Additions
1 oz. Willamette (60 min)
1 oz. Cascade (15 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1010 American Wheat Yeast. Optimum temperature: 58-74° F.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1040 / Ready: 6 weeks
A familiar style made popular by microbreweries all over the US. Like their German cousins, American wheat beers feature large proportions of malted wheat in the grain bill and are naturally cloudy in appearance. Unlike German Weizenbiers, though, American wheat beers have a bit more hop character and are fermented with a milder-tasting yeast, resulting in a more clean, neutral finish. Wyeast's US Hefeweizen strain makes for a spritzy, refreshing warm-weather crowd-pleaser.
Kit Inventory
Fermentables
4 lbs. Rahr White Wheat
4 lbs. Rahr 2-Row Pale
Boil Additions
1 oz. Willamette (60 min)
1 oz. Cascade (15 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1010 American Wheat Yeast. Optimum temperature: 58-74° F.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Belgian Tripel All Grain Kit
Belgian Tripel All Grain Kit
O.G: 1073 / Ready: 3 months
Charlie Papazian once called Belgium "the Disneyland of beers." Whatever you do, Charlie, keep the Tripel away from Mickey. This beer is very high in gravity, alcohol, and body, and really needs some aging before it hits its peak. Unlike many beers of similar gravity, Tripel is quite light in color, resembling a very light-amber pale ale.
Kit Inventory
Fermentables
11.5 lbs. Dingemans Pilsner
0.75 lbs. Dingemans Caramel Pils
1 lbs. Clear Belgian Candi Sugar
Boil Additions
0.5 oz. Summit (60 min)
1 oz. Saaz (1 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3787 Trappist High Gravity. Optimum temperature: 64-78° F.
Mash Schedule
122° F for 20 minutes
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
O.G: 1073 / Ready: 3 months
Charlie Papazian once called Belgium "the Disneyland of beers." Whatever you do, Charlie, keep the Tripel away from Mickey. This beer is very high in gravity, alcohol, and body, and really needs some aging before it hits its peak. Unlike many beers of similar gravity, Tripel is quite light in color, resembling a very light-amber pale ale.
Kit Inventory
Fermentables
11.5 lbs. Dingemans Pilsner
0.75 lbs. Dingemans Caramel Pils
1 lbs. Clear Belgian Candi Sugar
Boil Additions
0.5 oz. Summit (60 min)
1 oz. Saaz (1 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3787 Trappist High Gravity. Optimum temperature: 64-78° F.
Mash Schedule
122° F for 20 minutes
153° F for 60 minutes
170° F for 10 minutes
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
Houblonmonstre Tripel IPA Extract Kit
Houblonmonstre Tripel IPA Extract Kit
O.G: 1082 / Ready: 6-8 weeks
Once upon a time a poor homebrewer was lamenting the lack of time that the modern world allowed him for his hobby. He had the ingredients for a batch of Tripel and a batch of IPA, but the demands of home and work life were such that he had no opportunity to brew them, and so he cried himself to sleep. While he slept, a collective of Ardennes Forest Beer Gnomes (Houblonmonstres, in Flemish) came into his house and took pity on the poor homebrewer. They decided they'd brew his beer for him. Unfortunately, the Gnomes were already three sheets when they broke into his home, and so they combined the ingredients for the two batches. This recipe is the result of their drunken meddling: an elegant and pale strong abbey ale carpet-bombed with American and continental hops. You're going to have to do the brewing yourself, though.
Kit Inventory
Fermentables
3.15 lbs. Pilsen Malt Syrup (boil for 60 min.)
6 lbs. Pilsen Malt Syrup (boil for 15 min.)
Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Saaz (15 min)
1 oz. Cascade (15 min)
1 oz. Saaz (5 min)
1 oz. Cascade (5 min)
Special Ingredients
Priming Sugar - 2 lbs. (Add at end of boil.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3522 Belgian Ardennes Yeast. Optimum temperature: 65-85° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1082 / Ready: 6-8 weeks
Once upon a time a poor homebrewer was lamenting the lack of time that the modern world allowed him for his hobby. He had the ingredients for a batch of Tripel and a batch of IPA, but the demands of home and work life were such that he had no opportunity to brew them, and so he cried himself to sleep. While he slept, a collective of Ardennes Forest Beer Gnomes (Houblonmonstres, in Flemish) came into his house and took pity on the poor homebrewer. They decided they'd brew his beer for him. Unfortunately, the Gnomes were already three sheets when they broke into his home, and so they combined the ingredients for the two batches. This recipe is the result of their drunken meddling: an elegant and pale strong abbey ale carpet-bombed with American and continental hops. You're going to have to do the brewing yourself, though.
Kit Inventory
Fermentables
3.15 lbs. Pilsen Malt Syrup (boil for 60 min.)
6 lbs. Pilsen Malt Syrup (boil for 15 min.)
Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Saaz (15 min)
1 oz. Cascade (15 min)
1 oz. Saaz (5 min)
1 oz. Cascade (5 min)
Special Ingredients
Priming Sugar - 2 lbs. (Add at end of boil.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3522 Belgian Ardennes Yeast. Optimum temperature: 65-85° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
SH2B (Single Hop Best Bitter) Extract Kit
SH2B (Single Hop Best Bitter) Extract Kit
O.G: 1045 / Ready: 4-5 weeks
Best bitters occupy the territory between low-gravity, low-aclohol ordinary bitters and heavier and hoppier ESBs: they're session beers with a bit of substance. Through three kettle additions, this kit showcases the herbal, earthy, and resiny character of Fuggle hops. Brewed with all English malt (Munton's DME in the extract kit, Maris Otter in the AG version) and an ale yeast that is absolutely classic for bitters, this is a pedigreed, card-carrying pub ale. Copper in color and complex in profile, expect aromas and flavors of rich malt, fruit, toffee, biscuit, chocolate, and resiny hops. Serve in 20 oz increments in an NB Mine pint.
Kit Inventory
Specialty Grains
8 oz. Simpson's Dark Crystal
2 oz. Fawcett Pale Chocolate
Fermentables
3 lbs. Munton's Light DME
1 lbs. Munton's Amber DME
Boil Additions
2 oz. Fuggle (60 min)
1 oz. Fuggle (15 min)
1 oz. Fuggle (5 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
If you choose dry yeast
Safale S-04. Optimum temperature: 64-75° F.
If you choose liquid yeast
Wyeast #1968 London ESB Yeast. Optimum temperature: 64-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1045 / Ready: 4-5 weeks
Best bitters occupy the territory between low-gravity, low-aclohol ordinary bitters and heavier and hoppier ESBs: they're session beers with a bit of substance. Through three kettle additions, this kit showcases the herbal, earthy, and resiny character of Fuggle hops. Brewed with all English malt (Munton's DME in the extract kit, Maris Otter in the AG version) and an ale yeast that is absolutely classic for bitters, this is a pedigreed, card-carrying pub ale. Copper in color and complex in profile, expect aromas and flavors of rich malt, fruit, toffee, biscuit, chocolate, and resiny hops. Serve in 20 oz increments in an NB Mine pint.
Kit Inventory
Specialty Grains
8 oz. Simpson's Dark Crystal
2 oz. Fawcett Pale Chocolate
Fermentables
3 lbs. Munton's Light DME
1 lbs. Munton's Amber DME
Boil Additions
2 oz. Fuggle (60 min)
1 oz. Fuggle (15 min)
1 oz. Fuggle (5 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
If you choose dry yeast
Safale S-04. Optimum temperature: 64-75° F.
If you choose liquid yeast
Wyeast #1968 London ESB Yeast. Optimum temperature: 64-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Sinistral Warrior IPA Extract Kit
Sinistral Warrior IPA Extract Kit
O.G: 1065 / Ready: 6-8 weeks
A burnished gold ale with a name to please 10th level beer nerds and a flavor to please all lovers of American craft brews. Taking its name from the hop variety that makes up its late addition, SWIPA is a potent beer with an aggressive hop character that is not quite balanced out by its big malt bill. Eminently quaffable but it's not a session beer - enough pints and your right hand won't know what the left hand is doing. Here at NB World HQ we like Sinistral Warrior all by itself, but it does complement a bison cheeseburger like nobody's business.
Kit Inventory
Specialty Grains
12 oz. Briess Caramel 40
4 oz. Briess Caramel 80
Fermentables
3.15 lbs. Gold Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)
Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Centennial (15 min)
1 oz. Cascade (15 min)
2 oz. Warrior (0 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
O.G: 1065 / Ready: 6-8 weeks
A burnished gold ale with a name to please 10th level beer nerds and a flavor to please all lovers of American craft brews. Taking its name from the hop variety that makes up its late addition, SWIPA is a potent beer with an aggressive hop character that is not quite balanced out by its big malt bill. Eminently quaffable but it's not a session beer - enough pints and your right hand won't know what the left hand is doing. Here at NB World HQ we like Sinistral Warrior all by itself, but it does complement a bison cheeseburger like nobody's business.
Kit Inventory
Specialty Grains
12 oz. Briess Caramel 40
4 oz. Briess Caramel 80
Fermentables
3.15 lbs. Gold Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)
Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Centennial (15 min)
1 oz. Cascade (15 min)
2 oz. Warrior (0 min)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well
115th Dream Hopbursted IPA Extract Kit
115th Dream Hopbursted IPA Extract Kit
O.G: 1085 / Ready: 2-3 months
History has known this terrifying ale by many names: Darth Humulus, One Pound Johnny, the Green Monster, Cerveza del Diablo, Lord of the Fly Sparge, Harvester of Cones. There's no need for us to gild the lily, so how about some data followed by some facts: one pound of hops (yeah, a pound of hops), 9.2% abv, IBUs in the neighborhood of 120, BU:GU ratio of 1.2:1. Hopbursting is a technique that contributes a significant percentage of a beer's total bitterness through late additions, which as a byproduct creates a psychedelic amount of hop aroma and flavor. This kit uses enough ingredients to brew at least four session beers. If you serve this beer to a Michelob Ultra drinker, he or she will cry. If life were a 1950s horror flick, this I2PA would climb out of the fermenter and turn on its master. Your dentist does not want you to brew or drink this beer. Sorry in advance about your tooth enamel.
Kit Inventory
Fermentables
6 lbs. Amber Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)
Boil Additions
2 oz. Cluster (60 min)
2 oz. Cluster (30 min)
3 oz. Hopburst Blend (15 min)
3 oz. Hopburst Blend (10 min)
3 oz. Hopburst Blend (5 min)
3 oz. Hopburst Blend (0 min)
Special Ingredients
Priming Sugar - 2 lb. (Add at end of boil.)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
O.G: 1085 / Ready: 2-3 months
History has known this terrifying ale by many names: Darth Humulus, One Pound Johnny, the Green Monster, Cerveza del Diablo, Lord of the Fly Sparge, Harvester of Cones. There's no need for us to gild the lily, so how about some data followed by some facts: one pound of hops (yeah, a pound of hops), 9.2% abv, IBUs in the neighborhood of 120, BU:GU ratio of 1.2:1. Hopbursting is a technique that contributes a significant percentage of a beer's total bitterness through late additions, which as a byproduct creates a psychedelic amount of hop aroma and flavor. This kit uses enough ingredients to brew at least four session beers. If you serve this beer to a Michelob Ultra drinker, he or she will cry. If life were a 1950s horror flick, this I2PA would climb out of the fermenter and turn on its master. Your dentist does not want you to brew or drink this beer. Sorry in advance about your tooth enamel.
Kit Inventory
Fermentables
6 lbs. Amber Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)
Boil Additions
2 oz. Cluster (60 min)
2 oz. Cluster (30 min)
3 oz. Hopburst Blend (15 min)
3 oz. Hopburst Blend (10 min)
3 oz. Hopburst Blend (5 min)
3 oz. Hopburst Blend (0 min)
Special Ingredients
Priming Sugar - 2 lb. (Add at end of boil.)
If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.
If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
Notre Dame d'Golden Valley Extract Kit
Notre Dame d'Golden Valley Extract Kit
O.G: 1055 / Ready: 2-12+ months
According to Twin Cities lore, a beautiful Scandinavian-American princess once dropped a kringle into Wirth Lake; a walleye brought the soggy, circular pastry up from the depths and returned it to her. To commemoreate the miracle, the walleye was filleted and the abbey of Notre Dame d'Golden Valley was built in the suburb of the same name. The monastic beer brewed here is unlike any other in the world. Seriously, it's totally unique. Wink, wink.
A world-class artisanal ale that defies categorization. Refined complexity from a marriage of ingredients boldly used: high IBUs and dry hops (very unusual in a Belgian-style beer), and fermentation with a mixed culture including Brettanomyces. At bottling, NDdGV bursts with citrus fruit, herbs, and candylike malt layered under a pronounced hop character. The hops fade into the background and eventually disappear as the Brett starts to add complex, earthy aromas, elevated alcohol and acidity, and a leaner body through prolonged refermentation in the bottle. The ultimate expression of beer as a living, evolving, artisanal product: no two tastings will be exactly the same! Drinkable as soon as 2 months from brewing day, but save at least a couple six packs for sampling at 6 months and 1 year.
Kit Inventory
Specialty Grains
0.75 lbs. Caravienne
0.25 lbs. Belgian Special B
Fermentables
6.3 lbs. Pilsen Malt Syrup
Boil Additions
1 oz. Tradition (60 min)
1 oz. Hersbrucker (60 min)
2 oz. Hallertau Select (15 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
Styrian Goldings - 2 oz. (dry hop)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3789 Trappist Blend. Optimum temperature: 65-85° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1055 / Ready: 2-12+ months
According to Twin Cities lore, a beautiful Scandinavian-American princess once dropped a kringle into Wirth Lake; a walleye brought the soggy, circular pastry up from the depths and returned it to her. To commemoreate the miracle, the walleye was filleted and the abbey of Notre Dame d'Golden Valley was built in the suburb of the same name. The monastic beer brewed here is unlike any other in the world. Seriously, it's totally unique. Wink, wink.
A world-class artisanal ale that defies categorization. Refined complexity from a marriage of ingredients boldly used: high IBUs and dry hops (very unusual in a Belgian-style beer), and fermentation with a mixed culture including Brettanomyces. At bottling, NDdGV bursts with citrus fruit, herbs, and candylike malt layered under a pronounced hop character. The hops fade into the background and eventually disappear as the Brett starts to add complex, earthy aromas, elevated alcohol and acidity, and a leaner body through prolonged refermentation in the bottle. The ultimate expression of beer as a living, evolving, artisanal product: no two tastings will be exactly the same! Drinkable as soon as 2 months from brewing day, but save at least a couple six packs for sampling at 6 months and 1 year.
Kit Inventory
Specialty Grains
0.75 lbs. Caravienne
0.25 lbs. Belgian Special B
Fermentables
6.3 lbs. Pilsen Malt Syrup
Boil Additions
1 oz. Tradition (60 min)
1 oz. Hersbrucker (60 min)
2 oz. Hallertau Select (15 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
Styrian Goldings - 2 oz. (dry hop)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3789 Trappist Blend. Optimum temperature: 65-85° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
St. James' Gate Foreign Extra Stout Extract Kit
St. James' Gate Foreign Extra Stout Extract Kit
O.G: 1071 / Ready: 2-12+ months
Our first kit to ever include TWO yeast packs - an ale yeast for alcoholic fermentation, and a culture of Brettanomyces claussenii, the bacteria responsible for the funky, fruity undertones in vatted old ale! Brewed strong and hoppy for export to the far corners of the empire, foreign extra stouts took on a "vatted" character from Brett fermentation during transport and storage. The modern paragon of this style blends a percentage of pasteurized, Brett-fermented wort with S. cerevisiae-fermented wort to add acidic sourness and estery high notes to a more stable product.
This beer is a mighty, midnight-black strong stout in the tradition of Dublin's tropical export ales. Overtones of Turkish coffee and ultra-premium dark chocolate. Malt and residual sweetness spar with roast barley and a hefty charge of IBUs without a clear winner. You, the brewer, choose the ultimate character of this beer - modern or antique? Controlled sourness with mild- to moderate acid and esters; or the old-skool Victorian program with introduction of Brett to the entire batch during a lengthy secondary for a truly wild fermentation? The choice, dear homebrewer, is in your hands.
Kit Inventory
Specialty Grains
1 lbs. Roast Barley
0.5 lbs. 80 °L Crystal Malt
Fermentables
6 lbs. Dark Malt Syrup
2 lbs. Dark DME
Boil Additions
1 oz. Summit (60 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9992 St. James Gate Yeast Kit. Optimum temperature: 62-75° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1071 / Ready: 2-12+ months
Our first kit to ever include TWO yeast packs - an ale yeast for alcoholic fermentation, and a culture of Brettanomyces claussenii, the bacteria responsible for the funky, fruity undertones in vatted old ale! Brewed strong and hoppy for export to the far corners of the empire, foreign extra stouts took on a "vatted" character from Brett fermentation during transport and storage. The modern paragon of this style blends a percentage of pasteurized, Brett-fermented wort with S. cerevisiae-fermented wort to add acidic sourness and estery high notes to a more stable product.
This beer is a mighty, midnight-black strong stout in the tradition of Dublin's tropical export ales. Overtones of Turkish coffee and ultra-premium dark chocolate. Malt and residual sweetness spar with roast barley and a hefty charge of IBUs without a clear winner. You, the brewer, choose the ultimate character of this beer - modern or antique? Controlled sourness with mild- to moderate acid and esters; or the old-skool Victorian program with introduction of Brett to the entire batch during a lengthy secondary for a truly wild fermentation? The choice, dear homebrewer, is in your hands.
Kit Inventory
Specialty Grains
1 lbs. Roast Barley
0.5 lbs. 80 °L Crystal Malt
Fermentables
6 lbs. Dark Malt Syrup
2 lbs. Dark DME
Boil Additions
1 oz. Summit (60 min)
Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9992 St. James Gate Yeast Kit. Optimum temperature: 62-75° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
La Saison Noire Extract Kit
La Saison Noire Extract Kit
O.G: 1053 / Ready: 5 weeks
Right from the middle of French Flanders, this black saison is one of the most complex beers you will ever brew. An explosion of malt-derived dark fruits (think plums and sultana raisins) blends extraordinarily well with deep notes of toast and nut. A robust citrus and peppery disposition with an astonishingly smooth finish reminiscent of a top shelf espresso makes this beer entirely unique. Try it in a carbonnade or as a braising liquid for beef roast.
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 2-3 weeks
Kit Inventory
Specialty Grains
1 lbs. Belgian Caramunich
0.5 lbs. Belgian Carafa III
Fermentables
6 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract
Boil Additions
2 oz. Argentina Cascade (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3711 French Saison Yeast - Private Collection July-Sept. Optimum temperature: 65-77° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1053 / Ready: 5 weeks
Right from the middle of French Flanders, this black saison is one of the most complex beers you will ever brew. An explosion of malt-derived dark fruits (think plums and sultana raisins) blends extraordinarily well with deep notes of toast and nut. A robust citrus and peppery disposition with an astonishingly smooth finish reminiscent of a top shelf espresso makes this beer entirely unique. Try it in a carbonnade or as a braising liquid for beef roast.
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 2-3 weeks
Kit Inventory
Specialty Grains
1 lbs. Belgian Caramunich
0.5 lbs. Belgian Carafa III
Fermentables
6 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract
Boil Additions
2 oz. Argentina Cascade (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3711 French Saison Yeast - Private Collection July-Sept. Optimum temperature: 65-77° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Les Saisonniers Saison de Table Extract Kit
Les Saisonniers Saison de Table Extract Kit
O.G: 1035 / Ready: 5 weeks
During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 3-4 weeks
Kit Inventory
Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1035 / Ready: 5 weeks
During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 3-4 weeks
Kit Inventory
Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Les Saisonniers Saison de Table Extract Kit
Les Saisonniers Saison de Table Extract Kit
O.G: 1035 / Ready: 5 weeks
During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 3-4 weeks
Kit Inventory
Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1035 / Ready: 5 weeks
During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!
Recommendations:
Primary fermantation: 75°-90°F, approx. 1 week
Secondary fermentation: 65°-75°F, 3-4 weeks
Kit Inventory
Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Bière de Chute Extract Kit
Bière de Chute Extract Kit
O.G: 1061 / Ready: 7 weeks
A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!
Recommendations:
Primary fermantation: 66°-69°F, approx. 1 week
Secondary fermentation: 32°-34°F, 3-4 weeks
Kit Inventory
Specialty Grains
0.5 lbs. Briess Carapils
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. German Tradition (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1061 / Ready: 7 weeks
A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!
Recommendations:
Primary fermantation: 66°-69°F, approx. 1 week
Secondary fermentation: 32°-34°F, 3-4 weeks
Kit Inventory
Specialty Grains
0.5 lbs. Briess Carapils
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. German Tradition (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Bière de Chute Extract Kit
Bière de Chute Extract Kit
O.G: 1061 / Ready: 7 weeks
A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!
Recommendations:
Primary fermantation: 66°-69°F, approx. 1 week
Secondary fermentation: 32°-34°F, 3-4 weeks
Kit Inventory
Specialty Grains
0.5 lbs. Briess Carapils
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. German Tradition (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1061 / Ready: 7 weeks
A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!
Recommendations:
Primary fermantation: 66°-69°F, approx. 1 week
Secondary fermentation: 32°-34°F, 3-4 weeks
Kit Inventory
Specialty Grains
0.5 lbs. Briess Carapils
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. German Tradition (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
The Inn Keeper Extract Kit
The Inn Keeper Extract Kit
O.G: 1043 / Ready: 4 weeks
Thirty six major awards. Four-time Brewers International Champion. Four-time CAMRA Beer of the Year. Simply put, the muse for this kit has won more awards than any other English beer, period. From very simple ingredients comes a wonderfully well- balanced dram. Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry. The way a pint was meant to taste. Truly spot on!
Kit Inventory
Specialty Grains
0.25 lbs. Simpson's Extra Dark Crystal
0.25 lbs. Belgian Biscuit Malt
Fermentables
3.15 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. Fuggle (60 min)
1 oz. Kent Goldings (45 min)
1 oz. Styrian Goldings (5 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1469 West Yorkshire Ale. Optimum temperature: 64-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1043 / Ready: 4 weeks
Thirty six major awards. Four-time Brewers International Champion. Four-time CAMRA Beer of the Year. Simply put, the muse for this kit has won more awards than any other English beer, period. From very simple ingredients comes a wonderfully well- balanced dram. Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry. The way a pint was meant to taste. Truly spot on!
Kit Inventory
Specialty Grains
0.25 lbs. Simpson's Extra Dark Crystal
0.25 lbs. Belgian Biscuit Malt
Fermentables
3.15 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar
Boil Additions
1 oz. Fuggle (60 min)
1 oz. Kent Goldings (45 min)
1 oz. Styrian Goldings (5 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1469 West Yorkshire Ale. Optimum temperature: 64-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Cumbrian Double Brown Ale Extract Kit
Cumbrian Double Brown Ale Extract Kit
O.G: 1059 / Ready: 6 weeks
Who doesn't like a brown ale? The way we see it is: if a regular brown ale is good, a double brown ale is doubly good! From the Lake District of northern England comes this deep red, wickedly smooth, and decidedly dangerous libation. Invigorating and strong, this double brown ale has deep notes of caramel, mocha, toffee and chocolate. A wonderful beer to enjoy over conversation with a group of friends... or to drink by yourself, pint of Cumbrian in one hand, tumbler of Islay in the other... either way, you are in for a bloody grand evening.
Kit Inventory
Specialty Grains
1.25 lbs. Amber Malt
0.33 lbs. Extra Dark Crystal Malt
0.33 lbs. Medium Crystal Malt
0.33 lbs. Pale Chocolate Malt
Fermentables
6 lbs. Gold Malt Syrup
1 lbs. Priming Sugar
Boil Additions
1 oz. Fuggle (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1026 British Cask Ale Yeast. Optimum temperature: 63-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1059 / Ready: 6 weeks
Who doesn't like a brown ale? The way we see it is: if a regular brown ale is good, a double brown ale is doubly good! From the Lake District of northern England comes this deep red, wickedly smooth, and decidedly dangerous libation. Invigorating and strong, this double brown ale has deep notes of caramel, mocha, toffee and chocolate. A wonderful beer to enjoy over conversation with a group of friends... or to drink by yourself, pint of Cumbrian in one hand, tumbler of Islay in the other... either way, you are in for a bloody grand evening.
Kit Inventory
Specialty Grains
1.25 lbs. Amber Malt
0.33 lbs. Extra Dark Crystal Malt
0.33 lbs. Medium Crystal Malt
0.33 lbs. Pale Chocolate Malt
Fermentables
6 lbs. Gold Malt Syrup
1 lbs. Priming Sugar
Boil Additions
1 oz. Fuggle (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1026 British Cask Ale Yeast. Optimum temperature: 63-72° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Peace Coffee Stout Porter Extract Kit
Peace Coffee Stout Porter Extract Kit
O.G: 1046 / Ready: 4 weeks
Peace Coffee and Northern Brewer have teamed up to bring you an amazingly simple yet complex stout porter. Peace coffee works with local cooperatives to bring in 100% fair trade coffee from the farmers that grow it and delivers the coffee, through all seasons, by bicycle messenger. We love Peace Coffee for all these things, but just as importantly the coffee is freaking amazing! The stout porter has notes of black currants, black cherries, and cocoa with mouthfilling bready malt flavors. The specially formulated coffee blend was created to lend a rich, muscular coffee backbone and provides a fruity and spicy nose. Usually 1 + 1 = 2, but in this case 1 + 1 = 1000x times more awesomer than 2.
Kit Inventory
Specialty Grains
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Chocolate Malt
0.5 lbs. Black Malt
Fermentables
6 lbs. Gold Malt Syrup
Boil Additions
1 oz. Kent Goldings (60 min)
Special Ingredients
4 oz. Peace Coffee Stout Porter Blend (grind coarsely and add to secondary)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1768 English Special Bitter. Optimum temperature: 65-80° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1046 / Ready: 4 weeks
Peace Coffee and Northern Brewer have teamed up to bring you an amazingly simple yet complex stout porter. Peace coffee works with local cooperatives to bring in 100% fair trade coffee from the farmers that grow it and delivers the coffee, through all seasons, by bicycle messenger. We love Peace Coffee for all these things, but just as importantly the coffee is freaking amazing! The stout porter has notes of black currants, black cherries, and cocoa with mouthfilling bready malt flavors. The specially formulated coffee blend was created to lend a rich, muscular coffee backbone and provides a fruity and spicy nose. Usually 1 + 1 = 2, but in this case 1 + 1 = 1000x times more awesomer than 2.
Kit Inventory
Specialty Grains
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Chocolate Malt
0.5 lbs. Black Malt
Fermentables
6 lbs. Gold Malt Syrup
Boil Additions
1 oz. Kent Goldings (60 min)
Special Ingredients
4 oz. Peace Coffee Stout Porter Blend (grind coarsely and add to secondary)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #1768 English Special Bitter. Optimum temperature: 65-80° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Imperial Slavic Ale Extract Kit
Imperial Slavic Ale Extract Kit
O.G: 1100 / Ready: 6 weeks
ISA! If California can have its double IPAs, why can't one of the finest hop growing regions in the world do it one better!? This triple IPA clocks in with a face-melting +200 IBUs given by a full half pound of hops. We have added three pounds of Orange blossom honey to this beast which lends a sweet citrus character that blends perfectly with the floral and pungent hop bouquet. At approx. 11% abv, this is one bad matka...can you handle it?
Kit Inventory
Specialty Grains
1 lbs. Belgian Caramel 20
Boil Additions
2 oz. Summit (90 min)
1.5 oz. ISA Hop Blend (45 min)
0.75 oz. ISA Hop Blend (20 min)
6 lbs. Pilsen Malt Syrup (20 min)
3.15 lbs. Pilsen Malt Syrup (20 min)
0.75 oz. ISA Hop Blend (15 min)
0.75 oz. ISA Hop Blend (10 min)
0.75 oz. ISA Hop Blend (5 min)
0.75 oz. ISA Hop Blend (0 min)
Special Ingredients
0.75 oz. ISA Hop Blend (dry hop)
3 Lbs. Orange Blossom Honey (Add to primary after chilling. Wait until fermentation begins.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9093 Imperial Blend - Private Collection. Optimum temperature: 68-75° F.
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1100 / Ready: 6 weeks
ISA! If California can have its double IPAs, why can't one of the finest hop growing regions in the world do it one better!? This triple IPA clocks in with a face-melting +200 IBUs given by a full half pound of hops. We have added three pounds of Orange blossom honey to this beast which lends a sweet citrus character that blends perfectly with the floral and pungent hop bouquet. At approx. 11% abv, this is one bad matka...can you handle it?
Kit Inventory
Specialty Grains
1 lbs. Belgian Caramel 20
Boil Additions
2 oz. Summit (90 min)
1.5 oz. ISA Hop Blend (45 min)
0.75 oz. ISA Hop Blend (20 min)
6 lbs. Pilsen Malt Syrup (20 min)
3.15 lbs. Pilsen Malt Syrup (20 min)
0.75 oz. ISA Hop Blend (15 min)
0.75 oz. ISA Hop Blend (10 min)
0.75 oz. ISA Hop Blend (5 min)
0.75 oz. ISA Hop Blend (0 min)
Special Ingredients
0.75 oz. ISA Hop Blend (dry hop)
3 Lbs. Orange Blossom Honey (Add to primary after chilling. Wait until fermentation begins.)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9093 Imperial Blend - Private Collection. Optimum temperature: 68-75° F.
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
XX Ale Extract Kit
XX Ale Extract Kit
O.G: 1061 / Ready: 4 weeks
Crowded, polluted, foggy, and dangerous: these were the streets of Victorian London. Porter was the everyday drink of the working man who would, on rare occasion, order a pint of something more special. Stock ales, what we now call Old ales, were different in the fact they had been aged and blended to produce a much more flavorful beer. This 'aged' character was sought after and cherished so much so that these beers were nearly double the price of the regular offerings. This beer, with its dried dark fruit character exemplifies the base of these stock ales. Additionally, a small amount of Brettanomyces is used in combination with yeast to give that unique aged flavor. Drink this young for a rich fruity libation or let it age and you'll get notes of leather and dark cherry pie. If you ever wanted to know what a traditional stock ale tasted like, this is your chance.
Kit Inventory
Specialty Grains
1 lbs. Special B
0.5 lbs. Black Malt
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Black Treacle
1 lbs. Priming Sugar
1 lbs. Maltodextrin
Boil Additions
1 oz. Fuggle (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9097 Old Ale Blend - Private Collection. Optimum temperature: 68-75° F.
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1061 / Ready: 4 weeks
Crowded, polluted, foggy, and dangerous: these were the streets of Victorian London. Porter was the everyday drink of the working man who would, on rare occasion, order a pint of something more special. Stock ales, what we now call Old ales, were different in the fact they had been aged and blended to produce a much more flavorful beer. This 'aged' character was sought after and cherished so much so that these beers were nearly double the price of the regular offerings. This beer, with its dried dark fruit character exemplifies the base of these stock ales. Additionally, a small amount of Brettanomyces is used in combination with yeast to give that unique aged flavor. Drink this young for a rich fruity libation or let it age and you'll get notes of leather and dark cherry pie. If you ever wanted to know what a traditional stock ale tasted like, this is your chance.
Kit Inventory
Specialty Grains
1 lbs. Special B
0.5 lbs. Black Malt
Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Black Treacle
1 lbs. Priming Sugar
1 lbs. Maltodextrin
Boil Additions
1 oz. Fuggle (60 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #9097 Old Ale Blend - Private Collection. Optimum temperature: 68-75° F.
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Québécois Quadruple Wheat Wine Extract Kit
Québécois Quadruple Wheat Wine Extract Kit
O.G: 1092 / Ready: 8 weeks
The Québécois are proud, bold and fiercely loyal people that can't be understood after a few pints, and they sure can make damn good beer. This quadruple wheat wine is very much along the lines of a strong Belgian golden ale but with a wheat focus. The wheat adds a bready character and keeps the beer from being too dry and the addition of Grains of Paradise adds a spicy, peppery finish. This dangerously potent (approx. 9% abv) libation is a peace offering to our friends to the North: in all seriousness, sorry for stealing Shatner...
Kit Inventory
Specialty Grains
0.5 lbs. Honey Malt
Fermentables
6 lbs. Wheat Malt Syrup
3 lbs. Wheat Dry Malt Extract
2 lbs. Priming Sugar
Boil Additions
1 oz. Cluster (60 min)
4 grams Paradise Seeds (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3864 Canadian/Belgian Ale - Private Collection. Optimum temperature: 65-80° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
O.G: 1092 / Ready: 8 weeks
The Québécois are proud, bold and fiercely loyal people that can't be understood after a few pints, and they sure can make damn good beer. This quadruple wheat wine is very much along the lines of a strong Belgian golden ale but with a wheat focus. The wheat adds a bready character and keeps the beer from being too dry and the addition of Grains of Paradise adds a spicy, peppery finish. This dangerously potent (approx. 9% abv) libation is a peace offering to our friends to the North: in all seriousness, sorry for stealing Shatner...
Kit Inventory
Specialty Grains
0.5 lbs. Honey Malt
Fermentables
6 lbs. Wheat Malt Syrup
3 lbs. Wheat Dry Malt Extract
2 lbs. Priming Sugar
Boil Additions
1 oz. Cluster (60 min)
4 grams Paradise Seeds (10 min)
If you choose dry yeast
Not recommended.
If you choose liquid yeast
Wyeast #3864 Canadian/Belgian Ale - Private Collection. Optimum temperature: 65-80° F.
All kits also contain a muslin mesh bag for steeping the grains (if required).
http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)
Thursday, June 4, 2009
Wednesday, June 3, 2009
AUSTRALIAN COOPER’S SPARKLING ALE
AUSTRALIAN COOPER’S SPARKLING ALE
97% Pilsner
3% Light Crystal 60-90 IBU
MASH
90 min @ 144^F
(recommends soft water)
BOIL
90 min
HOPS
40-50 IBU of Pride of Ringwood
(substitute with Galena or Cluster)
YEAST
White Labs WLP 009 Cooper’s Yeast
1½ - 2½ liter starter
FG 1.004 – 1.006
(Lower FG = “dryer” beer)
FERMENTATION
70ish^ F
18-20^C = not as fruity
21-23^C = Fruity (hints of banana)
97% Pilsner
3% Light Crystal 60-90 IBU
MASH
90 min @ 144^F
(recommends soft water)
BOIL
90 min
HOPS
40-50 IBU of Pride of Ringwood
(substitute with Galena or Cluster)
YEAST
White Labs WLP 009 Cooper’s Yeast
1½ - 2½ liter starter
FG 1.004 – 1.006
(Lower FG = “dryer” beer)
FERMENTATION
70ish^ F
18-20^C = not as fruity
21-23^C = Fruity (hints of banana)
WHAT A GREAT DEAL AT METCALF DISCOUNT LAST NIGHT!!!!
5 x OMMEGANG RARE VOS @ $1.49 WOW! I had to buy them out. Now I hope I like it! lol
BELGIAN TRIPPEL
BELGIAN TRIPPEL
OG 1.081
FG 1.012
IBU 34
14 LB Continental Pilsner Malt
113 g Aromatic
MASH @ 149 F^
HOPS
60 min2.3 oz Tetang 4%
10 min 0.5 oz Chek Saaz 3%
YEAST
White Labs WLP 530
Whyeast Trappist High Gravity
PITCH @ 64^
Raise temp over 1 week to 71^
Carbonate to 3-4 volumes
Condition 1 mo. @ 50^
NOTE: if bottling
American style bottles are thin walled compared to the other side of the pond. They are known to burst at 4+ volumes of pressure. BE CAREFUL
OG 1.081
FG 1.012
IBU 34
14 LB Continental Pilsner Malt
113 g Aromatic
MASH @ 149 F^
HOPS
60 min2.3 oz Tetang 4%
10 min 0.5 oz Chek Saaz 3%
YEAST
White Labs WLP 530
Whyeast Trappist High Gravity
PITCH @ 64^
Raise temp over 1 week to 71^
Carbonate to 3-4 volumes
Condition 1 mo. @ 50^
NOTE: if bottling
American style bottles are thin walled compared to the other side of the pond. They are known to burst at 4+ volumes of pressure. BE CAREFUL
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