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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
- 4.4 / 5.0102 ReviewsDone with holiday beers...This is the one that put me off holiday beers for good. Closely followed recipe and carefully controlled temperature. Made it weekend after Thanksgiving. As of March 20, its still a big disappointment. Really strong bitter finish. Little carbonation. Just don't like the taste of it either.March 20, 2018Purchased
6 months agoOverall Goodness!This was my first brew, the one that I first used on my first kettle. I have now repeated it after 2 years and it's very good. I really like it because people who like more body in the beer love it, and even some ale drinkers like it too.
I like a stout, but sometimes it's too heavy, so this falls just right!March 20, 2018Purchased
1 year agoBrickwarmer2 weeks Primary 2 weeks secondary and two weeks in the bottle it was good but was a little orange forward after about 4 weeks in the bottle things mellowed out and it tastes great!January 25, 2018Surprised by how good this was.This is a quality recipe. I was really surprised at the level of flavor. I am not one for "spiced" beer. Not a fan of a mouthful of potpourri. But this was balanced just right. Another winning recipe.January 23, 2018Purchased
over 2 years agoTurned out darker than I thought, but still has amazing flavor! Even my wife enjoys it. Easy to brew...I think I found my winter brew.January 12, 2018Purchased
6 months agoVery nice red winter ale with minor adjustment.This is improving more it sits. A bit of a bitter and dry finish could be the from the 60 minute magnum hop? However we added some mulling spice for the nose and a small amount of sugar in my small keg and it’s really really been an enjoyable smooth and winter ale that family and friends are enjoying.
Next time I might decrease or replace the magnus hops on another batch. Worth the go!December 27, 2017Purchased
5 months agoGood beer but...This is not a red ale, perhaps I went too long on my steeping grains, IDK. I went 3 weeks primary and kegged it. It's fantastic, don't get me wrong, but it's no red, more like a porter, so that's what I'm calling it. Also don't be afraid to add the orange peel a few minutes before the end of the boil to boost the orange flavor, it's nice.November 23, 2017Purchased
6 months agoMy favorite brewI brew this beer every year to bring to my family holiday gatherings.
Every one loves this one. I usually give away more of my homebrews than I drink, but I try to save at least half a batch for my own personal consumption. Too good not to.
Its as good as commercially produced beer of similar flavors (reminiscent of FistMas by Revolution brewing).
I even considered doing a double batch this year.November 7, 2017Purchased
5 months agoHoliday 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
1 year 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
1 year ago
- Browse 19 questions Browse 19 questions and 32 answersAnyone get blowoff with this kit? Brewed it last night and it’s threatening to creep up to the stopper about 17 hrs later! I have to sanitize the blowoff hose, right?BEST ANSWER: I needed to use a blow off. Airlock got plugged and I caught it just before it was going to explode. Fermentation bordering on violent for the first three days now very slow. Yes sanitize the hose and stopper if using one.How 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.What should the FG be?BEST ANSWER: I have made this one twice and the FGs have come out at 1.017 and 1.010Can you explain why I may want to use a different yeast and if so which would you recommend, for this brew versus the dry Saffle S-04 that comes with the kit? brew this weekend and excited to try this one. Last year it was caribou slobber which turned out great with no adjustments to recipe.BEST ANSWER: I've only made this recipe with liquid, so not sure of the difference. I am using a yeast starter now, so I would probably use dry the next time. I did like it better than the Caribou, except my friends drank it all!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%Are the grains milled?BEST ANSWER: YesFermentation was violent resulting in needing a blow off tube was that way for about two days. Has died down to smaller bubbles every three and a half minutes. Is this normal? I haven't taken gravity readings but could fermentation be done that quickly?BEST ANSWER: Let it ride. No need to rush racking off to your secondary.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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