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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 ReviewsHoliday SuccessMy summer brewing is always enjoyed during the holiday season. I've enjoyed the crispness of the flavor and the surprisingly satisfying citrus flavor.August 4, 2017Purchased
7 months agoDelicious - probably my favorite red so far!Brewed according to specifications with the exception of steeping the grains twice as long. Used Omega yeast and a starter and had extremely vigorous fermentation. Primary for 2 weeks, secondary for 4, bottles for 3 weeks prior to first taste. This has a great head, ruby color and malty nose. The malty and refreshing taste lingers for a second with a smooth mouthfeel. The orange is a hint in the background (would probably add more in the future) but the taste profile is the embodiment of what I look for as an Irish Red. F.G. was 1.014 and alcohol content was estimated at 6.3%, but there is no hint of alcohol in the beer - very deceptive and easy to drink.August 4, 2017Purchased
7 months agoPretty good, but more of a brown than a redCertainly more of a brown than a red. It lightened up a bit after about a week or so in the keg, but it's not an amber, let alone a 'red'. Nonetheless, it's a tasty brew. I was unclear when to pull the orange peel from the wort, so I left it in there for the entire fermentation, which proved interesting when it was time to keg it, as all the peel had settled into the bottom of my conical and hydrated, essentially clogging the bottom. I used a large sieve to filter the wort as I emptied it into a sanitized bottling bucket, which also afforded me the chance to do some sediment filtration, catching what little the conical didn't catch.
You definitely get the orange at the end, so you have slightly hearty start with a citrus finish, so it made for an interesting combo for me. I kind of feel partial to beer I brew, so I feel a bit biased, but I have enjoyed this thus far, and I got it for half price, so in that regard, I'm thrilled. Finished up @6.3%, and nailed both SG and FG.June 12, 2017Purchased
7 months agoPretty Good Red AleThis is a pretty good beer. The only reason I gave it four stars is because the orange peels made it a little too sweet for my taste. Gives you a good buzz though!!May 30, 2017Purchased
7 months agogreat to add varietyI brew IPA's all the time. I did this to add variety. I was very pleasantly surprised. It was a good change of flavor. Very drinkable, and yet it had enough hop punch to call it a real beer. Go for it.May 19, 2017Purchased
10 months agoWill do this againThis was my first solo batch of beer and it did not disappoint. If you like Reds this one is a keeper!April 7, 2017Purchased
10 months agoJust FinishedJust finished brewing so I'm giving this a 4 star based on ease of brewing until I get a taste, then I'll come back and rate it again. The only thing I noticed that was unclear is the orange peel that says add at end of boil ... it doesn't say what to do with it after that ... does it go in the fermenter, is it filtered out, does it matter at all? So ... with that, we shall wait for the glorious day of consumption and see what happens.February 21, 2017Purchased
8 months agoNiceI used half of the orange peel and added an ounce of Mosaic hops at 5 min. to give it a bit more aroma and complexity. 2 weeks in primary, 2 in secondary and 2 in the bottle.Turned out very good.January 28, 2017holiday beer? year around beer YESthis beer is freaking awesome!!!! nothing else need be saidOctober 10, 2016
- Browse 14 questions Browse 14 questions and 25 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.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!!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.You indicate the orange peel is added at "0" minutes, which I take to mean at flameout. So how long should it steep before cooling?BEST ANSWER: I steeped it for about 10 minutes, then for the cooling process. It added enough orange flavor.Accidentally added orange peel after the boil. Will this infect the beer?BEST ANSWER: It has the potential to. I would just keep an eye on it at this point. If you can keg, immediately cooling the beer down will help mitigate the risk of infection. Adding orange peel after the boil isn't a problem, we just recommend soaking it in some vodka before you do so to kill any bacteria.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%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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