Official NORTHERN BREWER Instructional Document
The perfect pint after a hard day’s work, Gaarden Hoe is
an ode to the historic and refreshing Belgian wit. Classic
wheat is expertly tilled into a traditional pilsner malt bill
and modest, grounded hop profile. Coriander and bitter
orange peel offer slightly tart and citrusy undertones to
quench even the most parched palate.
O.G: 1.049 READY: 6 WEEKS
1–2 weeks primary, 2 weeks secondary,
1–2 weeks bottle conditioning
KIT INVENTORY:
MAILLARD MALTSTM
EXTRACTS & OTHER FERMENTABLES

• 4 lbs Wheat DME (60 min addition)
  
• 2 lbs Pilsen DME (15 min late addition)
  HOPTIMUS REXTM
  PREMIUM HOPS
  & OTHER FLAVORINGS
  
• 1 oz Saaz (60 min)
  
• 1 oz Saaz (15 min)
  
• 1 oz Bitter Orange Peel (5 min)
  
• 1 oz Coriander (5 min)
  6-8# frozen strawberries (secondary)
  strawberry extract (secondary, to taste)
  YEAST
  
• DRY YEAST (DEFAULT): Fermentis Safbrew T-58. Optimum
  temp: 59 - 75F.
  
• LIQUID YEAST OPTION (RECOMMENDED): Wyeast
  3944 Belgian Wit. Optimum temp: 62-75F. White Labs WLP400
  Belgian Wit Ale. Optimum temp: 67-74F
  PRIMING SUGAR
  
• 5 oz Priming Sugar (save for Bottling Day)
  These simple instructions are basic brewing procedures
  for this Northern Brewer extract beer kit; please refer
  to your starter kit instructions for specific instructions
  on use of equipment and common procedures such as
  siphoning, sanitizing, bottling, etc.
  For more detailed extract brewing instructions, please
  visit www.northernbrewer.com
  BEFORE YOU BEGIN ...
  MINIMUM REQUIREMENTS
  
• Homebrewing starter kit for brewing 5 gallon batches
  
• Boiling kettle of at least 3.5 gallons capacity
  
• A 5 gallon glass carboy, with bung and airlock, to use as a
  secondary fermenter
  
• Approximately two cases of either 12 oz or 22 oz pry-off
  style beer bottles
  UNPACK THE KIT
  
• Refrigerate the yeast upon arrival
  
• Locate the Kit Inventory (above) – this is the recipe for your
  beer, so keep it handy
  
• Doublecheck the box contents vs. the Kit Inventory
  
• Contact us immediately if you have any
  questions or concerns!
  PROCEDURE
  A FEW DAYS BEFORE BREWING DAY
  
  1. Remove the liquid Wyeast pack from the refrigerator,
     and “smack” as shown on the back of the yeast package.
     Leave it in a warm place (70–80° F) to incubate until the
     pack begins to inflate. Allow at least 3 hours for inflation;
     some packs may take up to several days to show inflation.
     Do not brew with inactive yeast — we can replace the
     yeast, but not a batch that fails to ferment properly. If
     you are using dry yeast, no action is needed.
     ON BREWING DAY
     
  2. Collect and heat 2.5 gallons of water.
     
  3. Bring to a boil and add 4 lbs Wheat DME. Remove the
     kettle from the burner and stir in the Wheat DME.
     
  4. Return wort to boil. The mixture is now called “wort”,
     the brewer’s term for unfermented beer.
     
• Add 1 oz Saaz hops, and boil for 60 minutes.
  
• Add 2 lbs Pilsen DME and 1 oz Saaz 15 minutes before the
  end of the boil.
  
• Add 1 oz Coriander and 1 oz Bitter Orange Peel 5 minutes
  before the end of the boil. You may crush the seeds before
  adding if you wish.
  
  1. Cool the wort. When the 60-minute boil is finished,
     cool the wort to approximately 100° F as rapidly as
     possible. Use a wort chiller, or put the kettle in an ice
     bath in your sink.
     
  2. Sanitize fermenting equipment and yeast pack. While
     the wort cools, sanitize the fermenting equipment –
     fermenter, lid or stopper, fermentation lock, funnel, etc –
     along with the yeast pack and a pair of scissors.
     
  3. Fill primary fermenter with 2 gallons of cold water,
     then pour in the cooled wort. Leave any thick sludge in
     the bottom of the kettle.
     
  4. Add more cold water as needed to bring the
     volume to 5 gallons.
     
  5. Aerate the wort. Seal the fermenter and rock back
     and forth to splash for a few minutes, or use an aeration
     system and diffusion stone.
     
  6. OPTIONAL: if you have our Mad Brewer Upgrade or
     Gravity Testing kits, measure specific gravity of the wort
     with a hydrometer and record.
     
  7. Add yeast once the temperature of the wort is 78°F or
     lower (not warm to the touch). Use the sanitized scissors
     to cut off a corner of the yeast pack, and carefully pour
     the yeast into the primary fermenter.
     
  8. Seal the fermenter. Add approximately 1 tablespoon of
     water to the sanitized fermentation lock. Insert the lock
     into rubber stopper or lid, and seal the fermenter.
     
  9. Move the fermenter to a warm, dark, quiet spot until
     fermentation begins.
     GAARDEN HOE
     BEYOND BREWING DAY, WEEKS 1–2
     
  10. Active fermentation begins. Within approximately
      48 hours of Brewing Day, active fermentation will
      begin – there will be a cap of foam on the surface of
      the beer, and you may see bubbles come through the
      fermentation lock.
      
  11. Active fermentation ends. Approximately 1–2 weeks
      after brewing day, active fermentation will end: the cap
      of foam falls back into the new beer, bubbling in the
      fermentation lock slows down or stops.
      
  12. Transfer beer to secondary fermenter. Sanitize
      siphoning equipment and an airlock and carboy bung or
      stopper. Siphon the beer from the primary fermenter into
      the secondary.
      BEYOND BREWING DAY—
      SECONDARY FERMENTATION
      
  13. Secondary fermentation. Allow the beer to condition in
      the secondary fermenter for 2 weeks before proceeding
      with the next step. Timing now is somewhat flexible.
      BOTTLING DAY—ABOUT 4 WEEKS
      AFTER BREWING DAY
      
  14. Sanitize siphoning and bottling equipment.
      
  15. Mix a priming solution (a measured amount of sugar
      dissolved in water to carbonate the bottled beer) of 2/3
      cup priming sugar in 16 oz water. Bring the solution to a
      boil and pour into the bottling bucket.
      
  16. Siphon beer into bottling bucket and mix with priming
      solution. Stir gently to mix—don’t splash.
      
  17. Fill and cap bottles.
      1–2 WEEKS AFTER BOTTLING DAY
      
  18. Condition bottles at room temperature for 1–2 weeks.
      After this point, the bottles can be stored cool or cold.
      
  19. Serving. Pour into a clean glass, being careful to leave
      the layer of sediment at the bottom of the bottle. Cheers!