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Old 08-26-2014, 01:31 PM   #1
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Default Sean's House Red

Recipe Type: Extract
Yeast: English Strain of Your Choice
Batch Size (Gallons): 5.5 gal
Original Gravity: 1.055
Final Gravity: 1.015-1.008
IBU: 35
Boiling Time (Minutes): 60
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 65 Degrees
Secondary Fermentation (# of Days & Temp): 60 Days @ 68 Degrees
Tasting Notes: Nice malty sweetness. A little thin depending on the yeast

This recipe has become a regular at my place. I have made it several times varying the fermentables and settled on the below.

6 lbs NB Gold Syrup
1 lb Carared
12 oz Caramel 60
4 oz Roasted Barley 300 SRM

1 oz Williamette @ 60 min
1 oz Williamette @ 30 min
1 oz Williamette @ 5 min

Grains Steeped @ 155 for 20 min. Wort transferred to full volume boil for 60 min. LME added at flameout.

The yeast I have varied quite a bit. US-04 worked well a couple times. Notty was a little too thin and I don't like the flavor of it, but if you like it go for it.

I currently have a batch going using Wyeast West Yorkshire 1469. I know this is more of a bitter or ESB yeast but I was interested in what the nut and stone fruit flavors would bring to this recipe. I'll post an update in a couple months when it is ready.

As for the color, this is red. Not kind of red, it's red red. Deep red.

Flyboy84 is offline  
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Old 12-08-2014, 04:15 AM   #2
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@ Flyboy84

How did the 1469 work for you? I am getting ready to brew this in the next few weeks so that it will be ready by St. Patrick's day. I haven't chosen my yeast just yet and I was curious about how your latest one turned out?

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