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Block Party Ale

Smooth amber extract ale with caramel malt depth and a gentle Willamette hop finish.

Yield 5 gallonsPrep 120 minCook 60 minDifficulty hardCuisine BeerElapsed 4 weeks

drink

−Batch size: 5 gallons+

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Ingredients

• Specialty Grain
• ½ lbCaramel 80L
• ⅛ lbSpecial B
• ⅛ lbLight Roasted Barley
• Extracts & Other Fermentables
• 6 lbGold malt syrup
• Premium Hops & Other Flavorings
• 1 ozWillamette (60 min)
• Yeast
• Dry Yeast: Muntons Ale Yeast (Optimum temp: 57°–77°F)
• Priming Sugar
• 5 ozPriming Sugar (for bottling day)

Instructions

1. *Before You Begin*
2. Ensure you have:
3. Homebrewing starter kit for 5-gallon batches
4. Boiling kettle of ≥3.5 gallons capacity
5. ~2 cases of 12 oz or 22 oz pry-off style beer bottles
6. Refrigerate yeast upon arrival.
7. Verify kit inventory matches the listed ingredients.
8. Contact Northern Brewer with questions.
9. *On Brewing Day*
10. Collect and heat 2.5 gallons of water.
11. If using crushed grains (e.g., for extract kits), steep crushed grain in a mesh bag in water at 170°F for 20 minutes; remove and discard.
12. Bring to a boil and add 6 lbs Gold malt syrup; stir until dissolved.
13. Return wort to boil; this mixture is now called "wort".
14. Add 1 oz Willamette hops; boil for 60 minutes.
15. Cool wort rapidly to ~100°F (use wort chiller or ice bath).
16. Sanitize fermenting equipment, yeast pack, lid/stopper, lock, funnel, and scissors.
17. Fill primary fermenter with 2 gallons cold water, then pour cooled wort in. Leave thick sludge at bottom.
18. Add more cold water as needed to reach 5 gallons total volume.
19. Aerate the wort thoroughly (shake, splash, or use aeration system/diffusion stone).
20. When wort temperature ≤78°F, sanitize scissors, cut yeast pack corner, and pitch yeast into fermenter.
21. Seal fermenter; add ~1 tbsp water to airlock, insert, and seal.
22. Move fermenter to warm, dark, quiet spot until fermentation begins.
23. *Beyond Brewing Day (Weeks 1–2)*
24. Active fermentation begins ~48 hours after brewing; foam cap forms, bubbles visible in airlock.
25. Active fermentation ends ~1–2 weeks later: foam recedes, bubbling slows/stops.
26. *Bottling Day (~2 Weeks After Brewing Day)**
27. Sanitize siphoning and bottling equipment.
28. Prepare priming solution: dissolve 5 oz priming sugar in 16 oz water; boil 1–2 min; cool.
29. Siphon beer into bottling bucket; gently mix with priming solution (do not splash).
30. Fill and cap bottles.
31. *2 Weeks After Bottling Day*
32. Condition bottles at room temperature for 2 weeks.
33. After conditioning, store bottles cool or cold. Serve by pouring into clean glass, leaving sediment behind. Cheers!