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| Replicator: Yukon Brewing Company's Arctic Red |
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| The Replicator works up a homebrew recipe for this malty ale from one of the most northern breweries in North America. |
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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 with 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.
Kurt Stenberg
Edmonton, Alberta
Replicator replies: 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 Brewing’s Head brewer Alan Hansen. The Yukon was ripe for a microbrewery making full bodied and tasty beers — and Arctic Red was born.
Arctic Red is one of Yukon Brewing’s flagship beers, and its 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 Arctic 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 Arctic 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. Arctic Red has a beautiful bronze color, and Alan uses a clean yeast variety to let the range of malt and hop flavors come through.
I’m headed to Canada this week for a holiday, I’m going to look for some Arctic Red. For more information you can visit the Yukon Brewing Website at www.yukonbeer.com or give them a call at (867) 668-4183. Good luck!
Yukon Brewing Company Arctic Red
(5 gallons /19 L, extract with grains)
OG=1.054 FG = 1.012
IBU = 32–35 SRM= 13 ABV = 5.5%
Ingredients
3.3 lbs. (1.5 kg) Muntons Light unhopped liquid malt extract
2.0 lbs. 2 oz. (0.96 kg) Muntons Light unhopped dried malt extract
1.5 lbs. (0.68 kg) crystal malt (10 °L)
1.4 lbs. (0.64 kg) Munich malt (20 °L)
1.0 oz. (28 g) black patent malt
9.3 AAU Goldings hops (60 mins)
(1.75 oz./50 g of 5.3% alpha acids)
3.25 AAU Cascade hops (5 mins),
(0.5 oz./14 g of 6.5% alpha acids)
1 tsp (5 ml.) Irish moss (boil 60 mins)
White Labs WLP007 (Dry English Ale)
or Wyeast 1335 (British Ale II) yeast
O.75 cup of corn sugar (for priming)
Step by Step
Steep the crushed malts in 1.5 gallons (5.7 L) of water at 158 °F (70 °C) for 30 minutes. Remove grains from wort, rinse with 0.5 gallon (~2 L) of water under 170 °F (77 °C) if desired and add water to brewpot to make around 3 gallons (11 L) of wort total. Add the malt syrup and 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.
After the boil, cool the wort, transfer to your fermenter and top off with cool water to 5.5 gallons (21 L). Aerate the wort and pitch your yeast. Allow the owrt to cool over the next few hours to 68 °F (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 8.5 lbs. (3.9 kg) of pale
2-row malt, and mix with the rest of your grains in the extract version. Mash the grains together at 158 °F
(70 °C) for 60 minutes. Collect approximately 7 gallons (26 L) wort to boil for 60 minutes and have a 5.5-gallon
(21-L) yield.
Lower the amount of the Golding hops to 1.5 ounces (43 g) to account for higher hop utilization of a full wort boil. Add the hops and Irish moss as specified in ingredients.
Cool the wort to 75 °F (24 °C), aerate and pitch your yeast. Allow the wort to cool over the next few hours to 68 °F (20 °C) and hold at this temperature until the beer has finished fermenting. Rack to secondary and condition for 1 week, then bottle or keg your beer and enjoy!
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Your First Brew
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Brew Spreadsheet
Calculate your recipes before you brew with this handy spreadsheet program!
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Brew Water Spreadsheet
Download this spreadsheet to help you turn simple water into that perfect brewing water to suit any brew style!
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The Brew Blog
The brewing adventures and experiments of BYO editor, Chris Colby.
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In every issue of BYO, we publish a lot of material that comes straight from readers like you. Recipes, Projects, Tips, Story Ideas and More!
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