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- Product Details
- Watch out traditional West Coast IPAs, a feud is brewing! Beerie Smalls is our take on the emerging “East Coast” IPA trend, but it comes at a sessionable strength.
It is just what you would expect from a New England IPA (NEIPA): a delightfully smooth and creamy body, a dense cap of everlasting foam, lucious flavors reminiscent of tropical and citrus fruit juices, and that Notorious hazy appearance. Driven by loads of flame-out hop additions, Beerie Smalls finishes with a smooth bitterness and massive hop flavor - Who Hopped Ya? Two rounds of dry hopping round out the recipe by adding in-your-face aromas, because I like it when you call me Dry Hoppa’.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Beerie Smalls All-Grain Kit Brewing Instructions Regional Style USA Original Gravity 1048 Total Time to Make 6 weeks
- 5.0 / 5.05 ReviewsUpdate to first reviewOk so a quick update now that I've got this thing kegged and carbed.. Drinking a glass with my brother as I type this.. It's a very good IPA but no where near a Julius or "Juicy type IPA". If I had to describe it, it still reminds me of a west coast IPA similar to Pliny the elder, without all the bitterness.. It has a very smooth finish, due to both the IBU's and the Vermont ale yeast.. The Aroma is amazing, very fruity with hints of floral, and the taste is fruity with a good balance between malt and hops, finishing with a very smooth biterness. I would definitely brew this again but I am still in search of that cloudy, glowing orange fruit bomb.October 4, 2016Fruit PunchFruity blast with a creamy mouth feel and just a touch of lingering bitterness. That's my description of a beer that hasn't even hit its prime yet. Smalls is only 3 weeks old in my keg right now. I skipped the secondary and dry hopped right in my primary while it was still fermenting. I dry hopped on day four and day seven of fermentation. I transferred to my keg on day 12 after I made sure it finished fermenting to 1.010. Wanted to try it young and continue tasting as the weeks went by. Keeps getting smoother and juicier.March 9, 2017Purchased
8 months agoReally good "juicy" IPASo I've been brewing for about 3 years now and feel I have it down pretty darn good, but am still always learning.. With that said, I am also very good at drinking beer. I am from west coast and thought Pliny the Elder was the cats meow for an IPA, until I got my hands on a few cans of Heady Topper and thought it just couldn't get any better. Then I had a can of Julius and was blown away. Problem is I can't just walk into a bar and get any of those on tap, or walk into a store and pick up a 4 pk.. So I have been on a hunt for brewing the perfect east coast/juicy/NE IPA.. I saw this kit pop up and figured I'd use it to try as my first brew on my new Grainfather.. Needless to say I came out with 4.5 gallons into the fermenter. I gave it what I thought was 90 seconds with pure oxygen but realized after I pitched the yeast that I forgot to open the oxygen bottle.. I pitched an Omega Vermont IPA with no starter(supposedly not needed). SG-14.9 brixFG-7.1 brixABV-7%I do build my water from scratch from 100% R/O water. Cold crashing as we speak and going to keg tomorrow.. Took a taste and both aroma and flavor are awesome.. Will report back when it's legged and carbed but so far an awesome beer.September 27, 2016Came out greatThis isn't the juicy hop bomb that many expect from an IPA, but a simple and cleaner east coast pale ale. The beer has a slight haziness and a crisp citrus hop profile. Came out great.January 19, 2017Purchased
1 year agoProbably my most complimented brew ever!I brewed this all grain batch in May 2017. It was my 92nd batch of homebrew and my 90th all grain batch. I augmented the dry hops with an additional 2 oz. of homegrown cascades at the end of primary fermentation and an additional 2 oz of same in keg with the recommended dry hops. I used the WYEAST 1318 straight from the smack pack which had swelled quite nicely. 1 minute of oxygen before pitching the yeast. We have a water softener, so our water has some chloride ions. I added 2 Tbsp. Gypsum to strike water.
O.G. Was 1.055 and F.G. was 1.013. I kegged it with 5 oz. priming sugar. After 2 weeks priming, I chilled the keg for a week. I served this to guests at a large backyard party. Many of the guests had never had homebrewed beer before. The reviews were fantastic and many people couldn't believe I had made this beer. The only regret is that the keg was completely gone by the end of the party.
I did manage to get a taste of it. The finished product was exactly as advertised. It's a session strength version of the East Coast/New England interpretation of IPA. Smooth, mellow bitterness and juicy hop flavor. It's not a massive beer, so don't expect Heady Topper. The lack of crystal malt, makes this much less dense and caramely on the palate and the British yeast gives it a really smooth maltiness without being overly sweet or heavy. Overall it was the perfect beer to serve to guests on a warm summer evening. I just ordered another kit.August 4, 2017Purchased
6 months ago
- Browse 2 questions Browse 2 questions and 4 answersWhat additional equipment is needed? I haven't ever done an Advanced Kit before.BEST ANSWER: Like the others said, but if you're going to stick with all grain for the future, go at least 10 gallon pot, even bigger if you're going to do high gravity beers in a BIAB method by chance as well. Do your research, internet/youtube are both powerful tools. Even your LHBS or nearby homebrew club can help you out.What is included in this kit?BEST ANSWER: The kit comes with the grain mix (Rahr 2-row, Munich 10L and Flaked Oats), I selected milled grain mix.
The kit comes with Horizon hops for bittering, and Citra, HBC-438 and Hallertau Blanc for aroma and flavoring later in the boil, and again for dry hopping in two stages, last four days of first and secondary fermentation.
I made the beer a bit bigger with late boil add of 20 oz corn sugar. I don't use the 5 oz corn sugar for priming, rather extra light pale malt that I have on hand.
I used the single packet of Safale US-05 (Chico) yeast and it worked fine. I also have on hand Irish moss and Wyeast Nutrient to add late in the boil.
First couple bottles sampled after 2 weeks conditioning at room temp (~ 70 F) were a bit sweet and flat - so I extended conditioning to 4 weeks. Outcome most satisfactory - a hazy, hop forward but not too bitter brew, one of the 7 % ABV bomber bottles is ample serving!
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