You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here
- 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
- 4.3 / 5.032 ReviewsNot done, but delicious!I followed directions exactly with this one. Fermentation started quickly after brew day and was rigorous for about 1 week, continued to bubble away slowly for an additional 2.5 weeks before the cap fell down. Bottled it up immediately after and it smelled fantastic. Just opened up the first bottle after 2 weeks to try. Excellent taste, definitely a bit green still, but carbonation is not complete yet. Based on previous reviews, I'm expecting to be closer to the mark in another 2-4 weeks. When fully carbed, I'd envision giving 5 stars.April 1, 2017Purchased
1 year agoMehTaste ok. It was good first 7 - 18 days. After which became over carbed and goes instantly to foam. Followed provided instructions etc. Ended up uncappibg every beer and letting tgem sit for a min before re capping. Still have to be very careful with the poor not to get a glass full of foamMarch 18, 2017Purchased
1 year agoDidn't come out wellThis beer was disappointing. I'm an experienced brewer and followed the directions closely, but this beer has a soapy, mineral flavor, and it's closer to a barleywine than an imperial red. It also didn't carb up so I had to open all my bottles and add new yeast. Even more than a year after brewing, the flavor is still weird. It's far from undrinkable, but still not as good as I was expecting.March 13, 2017Hooray beer!This is my third batch. I know I should have, but I didn't do gravity measurements. Nevermind that, it is big, boozy and delicious. Double pitched 1056, blew the airlock, and it still was fermenting very slowly at week 3. When it was done, I lightly dry hopped with a half ounce is cascade. Whammy! Tastes great now, can't wait till it carbonates. I might try it with breakfast!March 1, 2017Purchased
1 year agoPretty GoodI read the reviews and pitched some champagne yeast with the priming sugar at bottling time--and did not have any carbonation issues.
The flavor? It's a good beer and very strong. Mine does not suffer from hot alcohol flavor. Would I brew it again? No.February 12, 2017Purchased
1 year agoGreat recipeMines not quite finished carbonating, but it smells and tastes greatOctober 3, 2016Follow up to previous reviewAfter over 3 months in bottles, I just chilled and poured one. Finally it is carbonated and it is a delicious beer! The alcohol nose has subsided a bit and the sweet maltyness is awesome. I love reds and IPAs and this is a beer I will definitely try to brew again. As others have said, PATIENCE with this one.October 2, 2016Horrible Alcohol TasteI guess I'll give it three stars and stick with the crowd, considering my issues could be my own fault. Although they are the same problems as others have stated, bad alcohol flavor and lack of carbonation. I'll start by saying this was only my 3rd batch of beer. The first was the NB Chinook IPA, second was the St. Paul Porter, both of which turned out fantastic! When I brewed this one I was too eager to seal the fermentor up that I pitched the yeast without taking a temperature reading and the wort was still way too hot (100+ F). I waited a day and no bubbling, so I went and got another Safeale 05 and threw it in. It fermented hard for a week, but I left it in the primary for another week. Then left it in the secondary a little over three weeks. I bottled it a week ago and drank my first one last night. Not carbonated at all, and has a terrible strong alcoholic taste. It's actually undrinkable, it's that bad. I would hate to throw away beer, so I will be patient and see how it changes in the bottles over time. Also, as someone else noted, my specific gravity stalled out at 1.03. I talked to a fellow home brewer about it, he has made over 50 batches (not Northern Brewer extract kits though), none of which have been bad so he is more credible than I am. He did not like the idea of adding straight corn sugar to the wort after the boil. I'll keep my fingers crossed that it matures over time and carbonates and I can actually drink it. I love red ales and was really excited for this one, but it is definitely a disappointment.July 8, 2016Response from Northern BrewerSorry to hear about a batch that may not be good. Not sure the exact flavors - ya know, there is a rule of threes for new brewers. Small mistakes, like not sanitizing properly, are not always apparent right away and instead take about 3 batches to turn out just awful. This also being high gravity poses a few challenges to the new brewer that makes it harder to get good results. So, hard to say if the bad flavors maybe are related to bad sanitation, but the ferment also would not be very healthy based on the info you provided.
We're happy to advise and may have some nice options to help out so consider contacting us, we can help avoid bad beer. Oh, the corn sugar helps keep the beer dry and increase the alcohol content, without adding body and sweetness. Corn sugar is a common sugar used in high ABV IPAs. Cheers.November 21, 2016Northern BrewerAwesome 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, 2016I made this?This had 8 days in primary, 20 days in secondary and was lightly carbonated straight out of secondary. It's crystal clear and delicious as is, but is now being kegged and charged with CO2. I am looking forward to sharing and spreading the good word :)April 16, 2016
- Browse 8 questions Browse 8 questions and 24 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 typical fg for this brew?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?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!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!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!What's the ABV?BEST ANSWER: The ABV on this is about 9%