Three Hearted Ale Quick Overview (from Norther Brewer)
Is this the river Hemingway was really writing about in “Big Two-Hearted River?” Did he change the name in the story, not to hide the presence of brook trout as big as his arm from other fishermen, but to hide the presence of this beer? Obviously.
NB’s Three Hearted Ale is a larger-than-life American IPA with a hop aroma so thick you can almost see it. American base malt and crystal malt create the big body, pale-amber color, and slight grainy sweetness, while Centennial hops deliver pronounced bitterness and a citrusy aroma and flavor. Brew one and make Papa proud. Recommended: 2-stage fermentation and yeast starter.
Three Hearted Ale
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.064
Malt 1: 9.15 lbs. Gold Malt LME (60 min)
Adjunct: 1 tsp Irish Moss (15 min)
Grain 1: 1 lb Briess Caramel 40
Hop 1: 1 oz Centennial – alpha 9.9% (60 min)
Hop 2: 1 oz Centennial – alpha 9.9% (30 min)
Hop 3: 1 oz Centennial – alpha 9.9% (15 min)
Hop 4: 1 oz Centennial – alpha 9.9% (10 min)
Hop 5: 1 oz Centennial – alpha 9.9% (5 min)
Hop 6: 1 oz Centennial – alpha 9.2% (0 min)
Hop 7: 1 oz Centennial – alpha 9.2% (dry hop in secondary for 2 weeks)
Yeast: #1056 American Ale (60°-72°F)
Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt 1. Bring water back to a boil and add Hop 1 @ 60 minutes, Hop 2 @ 30 minutes, Hop 3 @ 15 minutes, Hop 4 @ 10 minutes, Hop 5 @ 5 minutes, Hop 6 @ flame out. Add Irish Moss with 10 minutes left in the boil.
Notes:
I wanted to pitch yeast @ 60° but ended up pitching at 70°. I think I’ll leave it near room temp (60) and then bump it up to 68° for a day or so right before secondary. Transfer to secondary fermenter after about 7-14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2 weeks. Add Hop 7 @ 2 weeks prior to bottling. Bottle with 5 oz of corn sugar and 2 oz of table sugar. Bottle condition for up to 2 weeks.
My actual OG was 1.060. I pitched @ 70°.
I did a starter for this brew. I also used Fercaps again to prevent a lot of foam action from the proteins bonding during the boil. I used a 6.5 gallon bucket for this beer, with a slightly larger siphon blowoff tube attached to the top of an airlock. I also bought a strainer so that my cold break material (hops, etc) from the primary didn’t make it into my primary.
That sounds like Death by Hops. You work too hard for your beers. Relax Don’t Worry and Have a Homebrew!