Tag Archives: Northern Brewer

AG#18 – Fury

Inspired by Surly’s Furious, with info lifted from Northern Brewer’s Pro Series kit (developed with Surly).┬áLot’s of hops in the boil. 240 grams of hops to dry hop with!

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.055 SG Expected OG: 1.064 SG
Expected FG: 1.015 SG Apparent Attenuation: 75.0 %
Expected ABV: 6.5 % Expected ABW: 5.1 %
Expected IBU (using Rager): 110.3 IBU Expected Color (using Morey): 17.2 SRM
BU:GU ratio: 1.72 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Ingredient Amount % MCU When
UK Pale Ale Malt 4.085 kg 60.5 % 4.5 In Mash/Steeped
UK Pale Ale Malt 1.766 kg 26.2 % 1.9 In Mash/Steeped
UK Medium Crystal 0.481 kg 7.1 % 10.6 In Mash/Steeped
Belgian Aromatic Malt 0.348 kg 5.2 % 2.4 In Mash/Steeped
UK Roasted Barley 0.067 kg 1.0 % 15.8 In Mash/Steeped
Variety Alpha Amount IBU Form When
US Amarillo 5.0 % 14 g 9.6 Loose Whole Hops First Wort Hopped
US Warrior 15.5 % 49 g 100.7 Loose Whole Hops 60 Min From End
US Amarillo 5.0 % 56 g 0.0 Loose Whole Hops At turn off
US Simcoe 13.0 % 142 g 0.0 Loose Whole Hops Dry-Hopped
US Ahtanum 6.0 % 71 g 0.0 Loose Whole Hops Dry-Hopped
US Amarillo 5.0 % 14 g 0.0 Loose Whole Hops Dry-Hopped
US Warrior 15.5 % 14 g 0.0 Loose Whole Hops Dry-Hopped

White Labs WLP007-Dry English Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Infususio 153 w/mo
Step Type Temperature Duration
Rest at 153 degF 60
Raise by infusion to 168 degF 0
Rest at 168 degF 10
Recipe Notes
Pale malt: larger portion Maris otter; smaller portion Golden Promise
Dry hop 7-14 days

Brewing away from home – the Innkeeper

I’m away from home, in the US, and without my usual brewing setup. I wanted to get something brewed, though, so went for an extract kit from Northern Brewer. While a kit beer, this is a step up from the sort of thing that many people start with. In the package came malt extract syrup, dried malt extract, three varieties of hops and a liquid ale yeast from White Labs limited collection – this yeast comes from Timothy Taylor’s in West Yorkshire. The beer is a clone of Timothy Taylor’s Landlord, and I hope will produce a decent beer.

The recipe (and instructions) can be found here

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