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Megalodon Imperial Red Ale Recipe Extract Kit


SKU# UB10190

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Big, bold, and boozy; it’s dangerous and over the top—yet the head of this massively malty beast never looked so good. This malty, heavily hopped American-style Imperial Red Ale recipe is loaded with enough citrusy Northwest hops to keep any hop head happy while delivering boatloads of big chewy malt.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary Cold Ice Packs with all liquid yeasts. However, it is difficult to guarantee that the ice packs will survive the trip, given transit times and particularly hot temperatures.

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Megalodon Imperial Red Ale Recipe Kit

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  • Megalodon Imperial Red Ale Recipe Kit
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 Yield5 Gallons
Recipe and InstructionsClick Here for Megalodon Imperial Red Ale Recipe Kit Brewing Instructions
Regional StyleUSA
Original Gravity1090
Total Time to Make6 weeks
4.3 / 5.0
32 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Amazing Imperial Red
I brewed this one year ago and still have three cases left, it is getting better with age. It has a nice chewy malty backbone but is well balances with the hops.My FG finished around 1.02 but with so much bittering hops it helps balance out the sweetness of a higher FG.I would say make a huge starter or use two packs of dry yeast. It took almost 4 weeks for the beer to carb so don't rush it. I left it in primary for 3-4 months to batch condition, I actually forgot about it for awhile. I added an extra pound of sugar and it finished around 10.5%
August 27, 2015
Holy 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, 2015
Response from Northern Brewer
We are always happy when our recipes are mind-blowing! Cheers

Todd J
November 21, 2016
Northern Brewer
Awesome Imperial Red
This 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, 2014
Needs 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, 2014
Patience 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
Awesome red ale!
I am fairly new to home brewing, about 5 extract kits under my belt, but from the beginning i wanted to try to brew high gravity beer. I make wine for a living, so fermenting something with this much sugar isnt something new to me. Bought this kit and it sat for about 3 or 4 months. Finally decided to brew it and I am not dissapointed! Made a few changes to the recipe, steeped the grains for a total of 40 minutes, and added the full 2 lbs of corn sugar at flameout since i dont have a scale at home to accurately measure it. I started a week before by making a huge 2 liter starter of US-05, now i know alot of people dont reccomend making a starter from dry yeasts, but i figured what the heck, we do it all the time at the winery, it was my first beer starter so i played it safe with some cheap dry yeast. It worked beautifully!OG came in at 1.096! I pitched the huge starter and kept the fermentation temp between 62-64* for 3 weeks. Fermentation took off within just a few hours, and stayed constant for well over a week and a half. Racked the beer to a secondary vessel, sampled it, quite hot! It sat and conditioned for another 5 weeks. Final gravity was 1.020, with ABV coming in at just under 10%. Tried the beer when I bottles it and it had mellowed out quite a bit. Read alot of reviews about lack of carbonation, so i added a 1/2 teaspoon of Danstar CBC-1 at bottling(rehydrated of course), it has been condintioning for a week and a half and i have tried one so far and it is definately carbonating, but it has a hot alcohol taste to it again, so i figure another month of conditioning will do the trick. All i can say is dont let all the other reviews about lack of carbonation scare you away from this beer kit, do as i did and you wont be dissapointed! Quite malty with a nice hop character to it! Dont hesitate! Buy this kit!
June 7, 2016
Great tasting recipe despite *suicidal yeast.
Will make again and again.
July 30, 2014
great ,potent red ale
I 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, 2016
Be 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, 2016
Brewed 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, 2015
Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 8 questions Browse 8 questions and 24 answers
I 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 )?
A shopper on Jan 14, 2017
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?
Humberto H on Feb 7, 2017
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 typical fg for this brew?
A shopper on Feb 27, 2017
BEST ANSWER: I bought the kit and ended up with 1.034 FG after almost 5 weeks of fermenting. It just wouldn't go any further. It ended with a very sweet taste. I tried it again but this time I bought the ingredients separately. I got a very similar result, 1.030 FG. The beer tastes good but is just too sweet for me. My fermenting temp may have been too low because the room I use stays around 62 degrees. If I try it again I may change the suggested yeast to one that handles higher alcohol in colder temps like S-33.
I have this recipe in the first fermentor for 2 weeks but i seeing bubbles in the airlock<,Should have stooped by now?
Humberto H on Feb 24, 2017
BEST ANSWER: In short, it depends on your temperature, but it's likely fine; this is a high-gravity ale and they can take substantially longer. I usually leave it in primary for about a month, but it all depends on your yeast and what the temperature is relative to their range.
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!
J M on Aug 8, 2016
BEST ANSWER: The higher the ABV, the longer it takes to carbonate (bottle-condition), in my experience. As Mike said the yeast may just be taking a break. If you're used to lower ABV beers, which can fully carbonate in a (much) shorter period of time, you may conclude this brew is "flat" when it could be perfect next month.

Nonetheless, if you are in a hurry or if you've souped-up your recipe and think your yeast may be at the limit of their ABV tolerance, adding CBC yeast at bottling can ensure good carbonation. I've done that with this recipe and it worked well!
Danstar Cask and Bottle Conditioning Ale Yeast
Danstar Cask and Bottle Conditioning Ale Yeast
what is the total/final gravity of this beer, is it a higher gravity beer? thanks!
amanda m on Apr 4, 2016
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?
K E on Jan 18, 2016
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!
What's the ABV?
Keith W on Apr 16, 2015
BEST ANSWER: The ABV on this is about 9%

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