I’m very proud of the work Northern Brewer has done to help people make better beer at home. In 1995 I published the first edition of the Northern Brewer catalog. This catalog has since become the most famous showcase of brewing products in the industry. The Northern Brewer Homebrew Forum launched in 1997 and became a hugely popular place for homebrewers to get their brewing questions answered in near real-time. More recently, I created BrewingTV with a mission to create unique and fun videos about the culture of homebrewing. It is Northern Brewer’s mission to help you make the best possible beer.
That’s why we are so fond of saying, “We won’t rest until you brew your best.”
This beer recipe was created by Eric Harper, brewer at Summit Brewing Company. It was brewed for and will be served as part of a collaboration with the Minneapolis Institute of Arts as part of its “Supper with Shakespeare” event, “Tudor Keg Party!”
Watch this video to learn more about Harper’s inspiration. Then brew your own version of the Tudor Ale from the recipe below.
5 Gallon Batch Size (scaled for 70% efficiency)
7.25 lbs. Crisp Maltings Floor Malted Organic Pale Malt
1.2 lbs Simpson’s Crystal Medium
0.5 oz Simpson’s Black
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 154° F for 45 minutes
Mashout: 172° F for 5 minutes
BOIL ADDITIONS & TIMES
0.5 oz East Kent Goldings (55 min)
2.5 oz Honey (50 min)
0.1 oz Fresh Sage, chopped (5 min)
Wyeast 1028 London Ale
Fermentation Temp: 68° F
One week primary fermentation
“Dry-hop” with 0.5 oz dried sage for one week.
Two weeks bottle conditioning
The holidays are here! You’ll likely be stocking up on supplies and end up with more than you know what to brew with. Here are some tips on storing your ingredients until you’re ready to use them.
Have you ever wondered how some beers get that amazing hop punch in the flavor and aroma? Part of it could be from dry hopping. Check out this video on how to dry hop your homebrew. Then in the comment section below let us know some of your tricks, techniques and experiences with dry hopping.
We recently went to Wyeast Laboratories in Hood River, OR and asked them a handful of our customers’ most frequently asked Wyeast-related questions. This playlist includes many of the answers.
Here at Northern Brewer, there is one question we get asked A LOT during the fall and winter months – and that’s how to incorporate real pumpkin in our Smashing Pumpkin Ale Beer Kits. In this video we’ll show you how to use canned and real pumpkin in our extract and all-grain kits.
This installment of Beer Nerd Book Club highlights Extreme Brewing (Deluxe Edition) authored by Dogfish Head founder/president and homebrew advocate Sam Calagione. The book is not only a glimpse into the mind and boil kettle of the diabolical genius Sam C., but (more importantly?) includes a bunch of awesome recipes from Sam, Dogfish Head staff, fellow brewers, and collaborators.
The first half of the book gets into the basics of homebrew, walking the reader through the brewing process using a recipe of Dogfish’s own. Sam then dives into topics like brew-friendly fruits, herbs, spices, wood, and bacteria giving his personal philosophy and experiential details along the way.
Then come the recipes. And, man, are there some recipes! Sure, you get rad recipes for Dogfish Head beers like India Brown Ale and Midas Touch. You also get Sam’s original recipes, many of which I have tried and have gone over amazingly well – the Peppercorn Rye Bock is incredible! On top of all that, this deluxe edition also includes more than a dozen new recipes from Dogfish Head collaboration beers with breweries like Stone, Victory and Russian River.
I highly suggest it to anyone who loves Dogfish Head’s beers and brew philosophy… especially for anyone interested in brewing outside of the lines.
For an inside look at Dogfish Head and its roots in homebrewing see Brewing TV – Episode 63.
Northern Brewer Video Dude
Regardless of your political leanings, I hope we can all agree it’s pretty cool to see homebrew being made in the White House and making its way into the national spotlight
As we here at Northern Brewer were fine-tuning our new line of three-gallon Brew In a Bag (BIAB) recipe kits, we knew we wanted at least one that was a little outside the lines. Something fun. Something a little different. Move over, dessert! Far beyond your typical brown ale, the Oatmeal Cookie Brown Ale is a treat unto itself. Notes of toasted oats, bitter chocolate and raisins make this a giddy-fying brew.
“How to Brew” author John Palmer stops by Northern Brewer to brew an all-grain batch of a very special recipe. In our video, Palmer discusses his techniques for adding salts to brew water, mashing, batch sparging (versus fly sparging), chilling and fermentation. It’s a full-blown brew day with one of homebrewing’s most influential people. Grab a pint and enjoy the show.
John’s original concept for the recipe can be found at this link. Note that it has gone through several revisions since then, but this is the main idea. Brew Strong!