Three Hearted Ale
This is Northern Brewer’s version of Bell’s Two Hearted Ale.
Specialty Grains
- 1 lb. Briess Caramel
Fermentables
- 9.3 lbs. Gold LME
Boil Additions
- 1 oz. Centennial (60 mins)
- 1 oz. Centennial (20 mins)
- 2 oz. Centennial (5 mins)
Other
- 1 oz. Centennial (dry hop)
Yeast
- Wyeast 1084 – Irish Ale
Notes
- 2/11/05 – Made starter.
- 2/12/05 – Brewed. Brew session was fairly uneventful…well that is…until this little distraction. Pitched yeast around 2:30PM. Oxygenated for 20 seconds. Bigtime blowoff by 11:00PM
- 2/13/05 – Swapped blowoff tube for airlock. Airlock is still bubbling around twice a second. The room it’s sitting in is about 68°, and the fermentation has kept itself around 74° since last night. I closed the vent in that room to cool things down a bit, as I don’t want any off-flavors from high-temp. As a sidenote, the entire upper level of my house smells like Centennial hops. I love it!
- 3/11/05 – Transferred to secondary. Gravity: 1.014.
- 4/14/05 – Bottled. FG 1.014. Tastes great so far, so it can only get better as it carbonates/conditions.
- 4/22/05 – Wow. First bottle cracked. It’s only been in the bottle a little over a week, so it’s a bit under-carbed, but I’ll say it again…wow. This is set up to be, perhaps, the single best batch of homebrew I’ve made up till this point. I’ll be making this again…soon.
Wow is right! After doing this batch 6 months ago I had to do it again 2 months ago. Just put it in bottles a couple days ago and hopefully it’s just as good. One thing I changed was adding 1lb light DME, just because it was laying around. ;)
Hehe. I’ve unfortunately been on an unintentional brewing hiatus this winter, but I have two all-grain batches on deck for the next month or two – NB’s Trippel and another go at the Three-Hearted.
All-grain you say? I’d love to watch/help/learn if you wouldn’t mind a student/go-fer/grain-grinder as I’m looking at going all-grain this summer. Seeing is better than reading for me. Let me know if you wouldn’t mind.
Brewed the Three-Hearted kit in 12/5/07 and transferred to secondary fermenter after 2 weeks. Was lazy and did not take gravity readings……now, after 4 weeks (ready for dry hopping), I’m looking at a gravity of 1.012 and an ABV reading of only 2%. Any suggestions/advice?
Gary – hrm. It sounds like you have a stuck fermentation. That’s a problem I’ve never had, so I don’t have much advice to lend. Stuck ferments can be caused by a variety of factors: cool fermentation temps, low pitching rate, insufficient oxygenation/aeration, etc. What was your procedure?