Notes: Official NORTHERN BREWER Instructional Document
The perfect pint after a hard dayÂ’s work, Gaarden Hoe is
an ode to the historic and refreshing Belgian wit. Classic
wheat is expertly tilled into a traditional pilsner malt bill
and modest, grounded hop profile. Coriander and bitter
orange peel offer slightly tart and citrusy undertones to
quench even the most parched palate.
O.G: 1.049 READY: 6 WEEKS
1–2 weeks primary, 2 weeks secondary,
1–2 weeks bottle conditioning
KIT INVENTORY:
MAILLARD MALTSTM
EXTRACTS & OTHER FERMENTABLES
- 4 lbs Wheat DME (60 min addition)
- 2 lbs Pilsen DME (15 min late addition)
HOPTIMUS REXTM
PREMIUM HOPS
& OTHER FLAVORINGS
- 1 oz Saaz (60 min)
- 1 oz Saaz (15 min)
- 1 oz Bitter Orange Peel (5 min)
- 1 oz Coriander (5 min)
** 6-8# frozen strawberries (secondary)
** strawberry extract (secondary, to taste)
YEAST
- DRY YEAST (DEFAULT): Fermentis Safbrew T-58. Optimum
temp: 59 - 75F.
- LIQUID YEAST OPTION (RECOMMENDED): Wyeast
3944 Belgian Wit. Optimum temp: 62-75F. White Labs WLP400
Belgian Wit Ale. Optimum temp: 67-74F
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)
These simple instructions are basic brewing procedures
for this Northern Brewer extract beer kit; please refer
to your starter kit instructions for specific instructions
on use of equipment and common procedures such as
siphoning, sanitizing, bottling, etc.
For more detailed extract brewing instructions, please
visit www.northernbrewer.com
BEFORE YOU BEGIN ...
MINIMUM REQUIREMENTS
- Homebrewing starter kit for brewing 5 gallon batches
- Boiling kettle of at least 3.5 gallons capacity
- A 5 gallon glass carboy, with bung and airlock, to use as a
secondary fermenter
- Approximately two cases of either 12 oz or 22 oz pry-off
style beer bottles
UNPACK THE KIT
- Refrigerate the yeast upon arrival
- Locate the Kit Inventory (above) – this is the recipe for your
beer, so keep it handy
- Doublecheck the box contents vs. the Kit Inventory
- Contact us immediately if you have any
questions or concerns!
PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If
you are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. Bring to a boil and add 4 lbs Wheat DME. Remove the
kettle from the burner and stir in the Wheat DME.
4. Return wort to boil. The mixture is now called “wort”,
the brewerÂ’s term for unfermented beer.
- Add 1 oz Saaz hops, and boil for 60 minutes.
- Add 2 lbs Pilsen DME and 1 oz Saaz 15 minutes before the
end of the boil.
- Add 1 oz Coriander and 1 oz Bitter Orange Peel 5 minutes
before the end of the boil. You may crush the seeds before
adding if you wish.
5. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
6. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
8. Add more cold water as needed to bring the
volume to 5 gallons.
9. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
10. OPTIONAL: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
GAARDEN HOE
BEYOND BREWING DAY, WEEKS 1–2
14. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
15. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
16. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung or
stopper. Siphon the beer from the primary fermenter into
the secondary.
BEYOND BREWING DAY—
SECONDARY FERMENTATION
17. Secondary fermentation. Allow the beer to condition in
the secondary fermenter for 2 weeks before proceeding
with the next step. Timing now is somewhat flexible.
BOTTLING DAY—ABOUT 4 WEEKS
AFTER BREWING DAY
18. Sanitize siphoning and bottling equipment.
19. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
20. Siphon beer into bottling bucket and mix with priming
solution. Stir gently to mix—don’t splash.
21. Fill and cap bottles.
1–2 WEEKS AFTER BOTTLING DAY
22. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
23. Serving. Pour into a clean glass, being careful to leave
the layer of sediment at the bottom of the bottle. Cheers! |
