October 2005 - Yukon Arctic Red

Dear Replicator, Before I began to appreciate beer, before I was a serious homebrewer I have always known which commercial beer is my favorite. This beer stands alone and is by far the best beer I have ever tasted. I have tried to replicate its flavor and no luck. I will guarantee you will want to replicate it as well once you've tried it. The beer is called Yukon Arctic Red . It is brewed by the Yukon brewery in Whitehorse, Yukon Territory Canada. Do you think you can do it? You will be my hero if you can. Thanks, Kurt Stenberg ( Edmonton Homebrewers Guild) Alberta, Canada Kurt, A brewery in the Yukon, awesome! It is certainly one of the more northern breweries in North America. Prior to the Yukon Brewing Company opening in 1997, Labatts and Molson were about the only beer choices you had in the Yukon, according to Yukon Brewings Head brewer Alan Hansen. The Yukon was ripe for a Microbrewery making full bodied and tasty beers, and Artic Red was born. Artic Red is one of Yukon Brewings flagship beers, and it’s most flavorful. Of course Alan started out as a homebrewer just like all of us, with aspirations of his own brewery. To make the jump a successful one, Alan studied at the Siebel institute before opening up Yukon Brewing Company. Alan says that he designed the Artic Red to be an amber ale with a rich malt base, a bit of residual sugar, and a balanced hop to malt profile. Generous use of Munich and Crystal malts gives Artic Red the rich maltiness, with a bit of color added from a very small portion of Black Patent malt. Alan uses the clean Yukon water to enhance the lovely malt flavors. Artic Red has a beautiful bronze color, and Alan uses a clean yeast variety to let the malt and hop flavors come through. I’m headed to Canada this week for a holiday, I’m going to look for some Artic Red. For more information you can visit the Yukon Brewing web site at: http://www.yukonbeer.com/ or by calling (867 ) 668-4183. Yukon Brewing Company “Artic Red” 5 US. Gallons (19 L), extract with grains OG=1.054 FG=1.012 IBU’S = 32-35 SRM= 13 Alcohol 5.5% by volume Ingredients 3.3 Lbs. (1.5 kg) Munton’s Light Unhopped malt extract syrup 1.75 Lbs. (793 g.) Munton’s Light Unhopped Dry Malt extract 1.5 Lbs. (680 g.) 10L Crystal Malt 1.38 Lbs. (623 g.) 20L Munich Malt 1.0 oz. (28 g.) Black Patent Malt 1 teaspoon (5ml.) Irish moss (boil 60 min.) 9.3 AAU Goldings hops (bittering hop, boil 60 min.) (1.75 Oz. (50 g) of 5.3% Alpha acid) 3.25 AAU Cascade hops (Aroma hop, boil 5 min.) (0.5 Oz. (14 g) of 6.5% Alpha acid) White Labs WLP007 Dry English ale or Wyeast 1335 British Ale II yeast O.75 cup (180 ml) of corn sugar for priming. Step by step instructions Steep the crushed malts in 3 gallons (13.5 L) of water at 158º (70 ° C.) for 30 minutes. Remove grains from wort, add the malt syrup, dry malt powder and bring to a boil. Add the Golding bittering hops and Irish moss and boil for 60 minutes. Add the Cascade hops for the last 5 minutes of the boil. Now add the wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. (25 L) Cool the wort to 75º (24 ° C.), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ° (20 ° C.), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!! All grain option: This is a single step infusion mash. Replace the malt syrup and dry malt extract with 8.25 Lbs. (3.7 K) of Pale 2-row malt, and mix with the rest of your grains in the extract version. Mash the grains together at 158º (70 C.) for 60 minutes. Collect approximately 7 gallons wort (32 L) to boil for 60 minutes and have a 5.5-gallon yield (25 L). Lower the amount of the Golding hops to 1.5 ounces (43 g) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.