Northy 12 Belgian Quad Extract Beer Recipe Kit
If you can buy it, why not make it? Taking its flavor cue from one of the most sought after beers in the world, Northy 12 is an amazingly complex treat. Its deep ruby - mahogany hue is the canvas for flavors of raisins, caramel sweetness, and tart dark fruits, as its smooth and luscious body fades into a lingering dry finish.
Northy 12 is cloaked with a silky, lacy and firm off white head exuding a montage of toffee, honey, caramel, and phenolic aromas. If you can display the patience of a monk and abstain from immediate consumption, aging will do wonders for this beer.
- Style: Belgian Dark Strong Ale
- Fermentation Range: 54 - 77F
- OG: 1.090
- SRM: 31
- IBUs: 40
- ABV: 10.1%
- Raisins, caramel, dark fruit flavors
- Toffee, honey aromas
- Classic Belgian yeast character
- Warming alcohol
- Medium-heavy body, smooth finish
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.
Looking for the All Grain Version?
|Total Time to Make||4 months|
|Beer Style||Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
this is 2nd time have brewed this beer and has not disappointed so far. Is now in the secondary waiting to be bottled. Last time actually left in secondary 5 months. Gonna try 7 this time. Best to use yeast starter with this one, and blowoff tube is not a bad idea either. 3787 Trappist High Gravity yeast with yeast starter is beast enough to handle the high OG
This is my second time brewing Northy 12.
Fir this ibe, I used 2 packets of the recommended dry yeast SafAle BE-256. O.G. was 1.100 and despite using Fermcap-S and a blowoff tube, the fermentation was violent enough to blow out the bung and spray my basement (up to 6' away). After cleaning that up and returning to a regular airlock, I have a few days before it goes into secondary fermentation for 3 months.
I know my previous batch of Northy 12 was amazing so I expect great things from this too. From previous experience, this needs to be put into the smallest bottles you have (12oz) and kept in a basement or cellar for several months after bottling. It definitely improves with age.
I am using kegs now so I'm wondering if leaving it in a keg would be better.
I just finished brewing my third batch of this beer. It takes a long time but is so worth it. It is absolutely outstanding!! I allow 9 months from brew day until cracking the first bottle. I’ll age it in the secondary for around 8 months. After bottling it just keeps getting better as well! I suggest hiding a few bottles and let them age out a year or two. You will not be disappointed.
Patience is key to this beer. It is excellent, give it time!
Brewed with Wyeast Trappist High Gravity yeast (from a starter), I let this ferment for 5 months, bottled with some additional dry yeast and conditioned for another 5 months before tasting. This beer was very good then, but continued to greatly improve with age, increasing in complexity and smoothness of flavor. I’m brewing another batch and greatly looking forward to trying it in a year or so.