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- Product Details
This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a definite but not overstated citrus hop profile (bolstered by real citrus!), this is far from your normal holiday ale.
Its saturated copper-red hue comes from a blend of malts: pale chocolate adds a warm, toasty dimension and suggestions of black tea to the fig-and-toffee profile of two authentic English caramel malts. The earthy and dark dried-fruit character of the malt segues into bright floral citrus, thanks to the resinous lime-and-flowers velvet punch of Styrian Celeia and a charge of sweet orange peel at the end of the boil!
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click here for Brickwarmer Holiday Red Extract Kit Brewing Instructions Regional Style USA Original Gravity 1062 Total Time to Make 4 weeks
4.5 / 5.094 ReviewsExcellent! - Clean and crispI have brewed this recipe three times, and will brew it again and again. I highly recommend using a blow-off hose instead of an airlock because the fermentation is extremely aggressive if using a yeast starter as I do. Within four hours fermentation begins and becomes vigorous after 12 hours. 1 week primary. 2 weeks secondary. 1-2 weeks keg conditioning. I have to sample after a few days in the keg, just to be sure. :) This is a fantastic beer! I cannot keep it around for long. It takes longer to brew than it does to drink....for sure!December 10, 2013Great Blend of FlavorsBest to let this sit for about a month after bottling to let the flavors all meld together. Orange citrus aroma. Malty, caramel, and chocolate flavors with a hint of coffee. More of a darker, full bodied, flavorful amber. Great next to a warm fire on a cold day or a after a late dinner.(Used blow off first few days of fermentation and only got some krausen in tube so I would recommend using one or checking back to clean out the air lock)March 11, 2013Maybe I shouldn't be reviewing this, but...I loved this beer, but i made it my own. Used wlp007 (and suffered a huge blow off). I also added centennial at 20, zythos at flameout, and dry hopped with zythos and another pack of sweet orange peel. It was incredible!! I had some extra hoops on hand, and a hoppy amber sounded fun. Believe me, it was worth it.November 19, 2013A delicious red aleI made this using the Wyeast London Ale yeast options with a 650 ml overnight starter culture. I did 2 weeks in the primary and one week in the secondary, both at 68 degrees. I had no problem with blow off, and fermentation was very active for about 3-4 days, and then it slowed down. Gravity measurement suggested everything was done within a week, but I left it in the primary for another week. The beer was still a little cloudy, but it cleared in the secondary. I bottled with 4.5 oz of corn sugar and let it bottle condition for 3 weeks. After 3 weeks, I got a small but persistent head with good lacing and nice carbonation. I would probably do a full 5 oz of corn sugar next time to get a little more head in the glass. The beer is really fantastic. I get a touch of orange that ads a bit of crisp flavor to the malt/hop mix. The beer is pretty complex in flavor profile, but it is a very satisfying drink. My final ABV was 6.5%, and I followed the kit instructions with no additional additives. I would brew this one again, but it is absolutely a heavy and complex beer that is more of a holiday sipper than an every day drinker. This one was a big hit with friends.May 18, 2014My first time brew: 4.5 stars would be perfectBrickwarmer was my first homebrew, and I think it came out fantastic. It spent 2 weeks in the first carboy, and another 2 weeks for the second fermentation. I got a little nervous because it didn't seem very active during fermentation, and there was not a good krausen on the top. I worried that it was not oxygenated enough before I dropped the yeast in. After bottling, it took about three weeks to get a good flavor from the beer, and the fourth week made it excellent, with sufficient carbonation. I felt there was a little too much orange peel flavor overall, making it very sweet. If I brew this again, I would probably go with just one week in the primary and two in the secondary fermentor. Other than that, I am very excited to continue brewing - the second batch is Caribou Slobber, which my husband is dying to try!February 21, 2016Thanks for the heads-upAfter reading the reviews here, I was prepared and used the blow off hose. 17 hours in and she blew her top!December 10, 2012Solid, Subtle and SatisfyingI understand the excitement and anticipation of watching one's beer ferment, but ultimately I brew to drink beer and don't see much use for reviewing one's fermentation. With that said, I used Wyeast 1056 because I had one last mason jar of the washed stuff left. I too got a vigorous ferment, but I aerate and get blow-offs from lower OG beers. I didn't let my orange peel float free, but used a hop sock instead. I kegged it and have had it on tap for the last two weeks or so. I waited to see if there was much flavor change and while it's definitely been stable, I don't think 4 weeks to tap is accurate. Patience is always rewarded and my first tasting was about five weeks in and I gave it another week. It hasn't changed a bit since then. Initially I was expecting more orange flavor. It's noticeable with some imagination, not prominent at all. The beer settled very clear and it has a full nose that I can only describe as good beer smell. The taste is thoroughly satisfying: full bodied, clean finish, not sweet and if the orange is anywhere it's blended with the dry hop bitterness which is not overpowering but quite a nice period to the end of a delicious sentence of beer. This is a beer you can set down and forget about over a game or a conversation and enjoy as it warms. I've had a long day today and it was a great way to put this one behind me. I can't say this is the best beer I've brewed only because, like good friends, it's hard to pick a best when when it's such a blessing to have so many. This is not some pantry-esque christmas spice brew. It's solid, subtle and satisfying. Another good sign: we had a small party and friends allowed to freely graze and choose their beverages, overwhelmingly chose the Brickwarmer and chose it repeatedly. One other note: nice name. It's easier to think of warm bricks than slobbering caribou as I raise my glass and admire the color and flavor.December 7, 2012Solid Cold Weather SudsI stuck to the original recipe, only variation was I made a vanilla bean tincture with two beans and added it to the secondary off recommendation from other reviewers. 15 days in primary, 20 days in secondary, forced carb'd and kegged. I tapped this batch on Christmas eve and it did not disappoint. Appearance: Draft poured from keg, dark, burnt red, slight haze, 1 inch of head, strong lacing.Smell - Citrus zest, vanilla, very malty.Taste - The initial taste was rich sweet toasty malts, caramel, almost coffee flavor, very earthy. Orange and vanilla flavors as well but not overpowering and not at the forefront. For a beer with a relatively high ABV there are hardly any hints of alcohol. Flavors became more prominent as beer warmed up. Best slightly chilled, not icey cold.Mouthfeel - The mouthfeel is creamy and full. Heavy on the palate. Overall - This is a solid brew. Although I could not imagine this on a summer night, good for cold, Colorado weather though. If I were to brew this again I would probably add additional orange somewhere along the process, either double up on the peels during boil or add some peels in the secondary in a muslin bag with the vanilla tincture. Only 4 stars because I think it could be approved upon if done again. Not the best batch I have ever made but very satisfying.January 10, 2014Brickwarmer ReviewThis is my second batch. Great success and an easy brewDecember 29, 2015
Browse 12 questions Browse 12 questions and 21 answersHow much am I going to change the beer if I do a 2 week 1st fermentation, 2 week 2nd fermentation and 2 week bottle conditioning instead of a 1x1x2 fermentationBEST ANSWER: Leaving the wort on the lees for too long a period could give off flavors to your beer The best way to check fermentation is to use a hydrometer after seven to 10 days of the first fermentation and at the end of the second fermentation.I would stick with seven to 10 days for the first and go with two for the second if you want.Did anyone using dry yeast rehydrate or make a starter for it considering the relatively higher OG?
MattBEST ANSWER: I used Omega yeast and made a starter because it's just over the OG recommendation for the total number of yeast provided. Worked very well and had high attenuation. I don't do it for beers below 1.060. 1L for 1.060-1.075 and 2L above that.Do I leave the orange peel in the wort during fermentation?BEST ANSWER: I did not, I strained the wort as I transferred from the brew pot to the fermenter. I think the finished product tastes very good. Going to be my offering at the annual holiday party I attend every year with my close friends and family.Is this truly ready in 4 weeks?BEST ANSWER: My batch spent 1 week in primary, 1 week in secondary and two weeks bottle conditioning. When I drank my first bottle of holiday brew, it was very good. Good flavor and color. I brewed this beer to share with friends at our annual Christmas party. I think the additional time to let all of the flavors mellow will make this beer memorable.What % alcohol did everyone get with this brew?BEST ANSWER: Honestly, I didn't measure. If I had to guess by how I felt after two, I would say 5.5-6%I have never brewed with secondary fermentation, do I just drain into secondary and seal up or do I add anything? I brewed this today, will see how it turns out.BEST ANSWER: It depends on what kit you get, some you may add hops (dry hopping) or some other flavoring like oak chips! The brickwarmer kit does not require that you add anything to secondary. And yes juat transfer your beer to secondary avoiding the sludge at the bottom of your fermenter. Also make sure not to splash it, we want to keep oxygen out of the beer at this point. I just brewed this one on Wednesday and will be transferring it tomorrow to secondary. Good luck!!Has anyone made this with something other than the orange peel? I'm thinking of omitting the orange and putting in some smoked chili peppers.BEST ANSWER: Add the orange peel and the chili, if you want a chili punch. The orange peel made this beer's flavor balance with the malt bill. Chili may could be great....in moderation.Is 1.062 the 'target' FG?BEST ANSWER: I had an OG of 1.062 and a FG of 1.016What is the best liquid yeast to use with this?BEST ANSWER: Hi Elliot,
We recommend Wyest 1028 or White Labs WLP013 for this one.
CharlesSo I'm not sure if I messed up this batch. Primary for 2 weeks, secondary for 3 weeks. Keggged and sampled after 1 week. Flavor is sour and fruity/green apple and more like a farmhouse Belgian ale or even a lambic. The nose is a bit off as well. Not at all what I was expecting. At some point in the secondary, I thought it looked like mold or bacteria colonies on the surface, but it subsided after 24 hours. There had also been an issue with fruit flies in the house during fermentation.nnis it possible that a bacteria contamination is the cause of these flavors? Is it best to dump the batch and start over?BEST ANSWER: Hi Nate
It sounds like your beer is infected. Fruit flies do carry acetobacter
the bacteria that makes vineagar
so that is one possibility. Dumping it does sound like a good option
alternately you could transfer it to a carboy and let it sit for a long time to see if it turns into an interesting sour. Just be sure to thoroughly sanitize your keg and fermenting vessels you used for that beer. We do offer a kit replacement guarantee if that's something you'd like to do. Let us know if you need anything else!I would like to make a lager for the holidays and was wondering if this kit would make a good lager?BEST ANSWER: The base kit could be lagered into a nice amber lager but you would need a lager yeast like saflager S-23or possibly a hybrid yeast like Y2565 Kolsch that can be lagered. I hope this helps!what kind of dry yeast do you recommend?BEST ANSWER: Safale S-04 is currently out of stock but Danstar Windsor is the closest alternative for a dry strain.
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