- Product Details
- Megalodon! Like its namesake, Megalodon is massive. This malty, heavily hopped American-style Imperial Red Ale is loaded with enough citrusy Northwest hops to keep any hop head happy while delivering boatloads of big chewy malt. A signature blend of select crystal malts imparts delicious flavors of toffee and caramel with just a hint of raisin and toast in the finish. The citrusy hop flavor buoys the beer with a lively freshness, while the bitter bite cuts through the sweetness and creates a superb balance that goes down all too easy for an ale of this magnitude. Totally Jawsome!
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Megalodon Imperial Red Ale Recipe Kit Brewing Instructions Regional Style USA Original Gravity 1090 Total Time to Make 6 weeks
- 4.4 / 5.028 ReviewsHoly crap!!!I love all high gravity beers but this is one of the best of all I've tried. Let's break this down:Followed directions pretty close, only changes I made were I steeped grains closer to 40 minutes, which I always do. The only other change was that I added 2 5oz packets of priming sugar right at the end of boil since I have a surplus of them. Primary for 3 weeks then check gravity, I came in at 11.5% ABVI kegged and let it sit for 2 weeks before tapping it.Let it sit on co2 at 12psi for 12 days. After that it was HOLY CRAP!This is a outstanding beer, out does most barley wines I've hard.September 3, 2015Response from Northern BrewerWe are always happy when our recipes are mind-blowing! Cheers
Todd JNovember 21, 2016Northern Brewer Ngreat ,potent red aleI brew a lot of high-alcohol beers, and have done so for about 15 years. This has been one of the best I've made, with 2 caveats; Add some WINE yeast at the time of bottling as it will not flame out at higher alcohol levels, and I always give these AT LEAST 3 months in the bottle and 6 months is better. Patience is truly a virtue for the high-alcohol home brewer!! Megalodon will not disappoint!March 14, 2016Be Patient.This is a pretty mellow, considering the Abv. The reason that I write this review, is to ensure that nobody gets discouraged (as I had). Brewed 12/20/2015; bottled on 01/16/2016. This had ZERO carbonation after 2 weeks, 3 weeks, 4 weeks, etc. I had resorted to shaking the bottles before pouring (not going to dump any batch!). This made the beer drinkable, if not pleasant. Due to the Abv (mine came out to 10.37%)...this isn't a "weekday" beer. Grabbed one today, gave it a good shake, and popped the top...lo and behold, the cap nearly hit me in the face! We have carbonation! Not really, but you get my point. That's right, it took 10 weeks of bottle conditioning to get carbonation; in the future, I will tinker with adding yeast at bottling. However, if you brew to the kit, as I did, don't expect an 8 week completion. For the record, I used 2 packets of US-05. I prefer dry yeast, and hadn't had a problem before (approximately 40 batches)...then again, my OG was 1.095, and I didn't punch anything into any calculators...hadn't been necessary with dry yeast. RDWHAHB.March 27, 2016ExcellentBrewed this kit almost to the T. After primary fermentation was done I added 1oz Cascade and 1oz Centennial to primary. I racked it after 4 days. After a month in secondary I added 1/3 pack of US-05 to the bottling bucket to help with slow carbonation. What came out was fantastic.March 10, 2015ImpressedI made this beer last month. I fermented for 20 days started at 66 degrees f, and ended at 69 degrees f. I also added 1 oz cascade and 1 oz centennial after 10 days in fermenter. I ended up at 9.7 %. After 1 week in the bottle, I had to try it. It is awesome! Lots of nice hop flavor and aroma, with boatloads of chewy malt. It still needs to carbonate a little more. Overall a fantastic brew.July 17, 2014Needs lots of time and a yeast starter!I would recommend making a yeast starter for this one. I used the Wyeast option and made a vigorous starter. I'm not sorry I did. I let it sit in secondary with champagne yeast. Finally, after testing one bottle after a month, I decided that the beer needs to sit a very long time. It tastes okay young and promises much, but the alcohol is still hot and overpowering. With time and patience, which for me will be Thanksgiving (it is early August as I type this), all will be smooth and wonderful. I will use most of the batch during the fall and solstice holidays, but I am putting a few bottles away for next year to see how it ages.August 2, 2014Best Red ale I've ever hadJust finished my last bottle tonight appx 6 months after brewing Megalodon and I sure wish I would have saved a few more bottles. it got better and better with each month. Leaps and bounds better than most big brewery imperial reds I've had.I will be brewing this again in the fall for sure!March 9, 2015Awesome Imperial RedThis beer is fantastic. I've only made 4 kits so take it for whats its worth but this one blows the others out of the water. I like reds a lot and love the higher alcohol beers. This one knocks both categories out of the park. It is definitely big, bold and boozy as advertised. The alcohol does mellow out with more bottle conditioning. Spectacular. Send me another northern brewer :-)September 22, 2014Love them. Good stuffLove them. Good stuffFebruary 15, 2016Patience is key!I followed the recipe exactly, except for steeping the grains an extra 10-15 minutes. I did single stage fermentation, just added a couple extra weeks to it. After bottle conditioning for 3 weeks, I decided to try one. A little rough over all, with a very strong nose of alcohol. I proceeded to sample a beer after each successive week for several weeks. This is definitely a beer that needs time! It really starts to come together after about 6 weeks, and still keeps getting better from there! Unfortunately, my impatience got the better of me, and probably drank more of them than I should have early on. They were pretty good then. The Megalodon is absolutely delicious! As others have said, reminds me of some barley wines, but with more hops in its profile. I never had any issues with a lack of carbonation as some others noted. 8 weeks plus of bottle conditioning is what this needs to really hit its peak!January 15, 2016
- Browse 6 questions Browse 6 questions and 10 answersI will be brewing this soon and wanted to get an idea of an appropriate water profile to build using RO water as a base. The style is a red ale, but imperial, malty, but a lot of hops. Should I aim more for a balanced amber ale profile (50 Ca, 10 Mg, 15 Na, 75 Cl, 63 SO4 )?BEST ANSWER: You can use whatever profile you like to make the beer to your liking!I have this recipe ready for brew. I have a question.Can i use 2.0 lbs of corn sugar, the recipe says use 1.5 lbs?BEST ANSWER: Yes. The difference will be slight but you would get a tiny bump in ABV and a tiny amount of increased perceived bittnerness from drying it out a little more. Again, this will be a very slight difference.what is the total/final gravity of this beer, is it a higher gravity beer? thanks!BEST ANSWER: Yes, this is a high gravity beer. I experimented with this kit and added a pound of honey so my final gravity was much higher than the 1.090. Finished with a smooth great taste. Brewed in October, still a twelve pack to enjoy. My wife is a lawnmower beer drinker, she had her first glass this past weekend and said I should brew this again. Consume in moderation it is over the top.What is the recommended temperature range during fermentation for this beer? And should it stay there during secondary fermentation?BEST ANSWER: Hello Kevboberry,
Thank you for choosing Northern Brewer! The optimal fermentation temp range is 60-72 degrees. This temperature should be held during secondary fermentation as well. I hope that this helps!I've seen a lot of people say that their brew came out a bit flat. I'm thinking about ordering this kit but I was wondering what some people might recommend changing or adding to ensure carbonation. Thoughts? Thanks!BEST ANSWER: I'd consider adding fresh yeast at bottling, to ensure the yeast is good, and not relying on the yeast which is exhausted from fermenting this high-gravity brew. If fresh yeast is added, with proper priming, it should always carbonate as expected. - Mike W, Northern BrewerWhat's the ABV?BEST ANSWER: The ABV on this is about 9%