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Old 08-19-2011, 04:05 AM   #61
TimBrewz
 
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Feb 2008
Portland, OR
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That sounds like an awesome version. I love those hops. Dry hopping with them is amazing. Keep us updated

 
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Old 08-19-2011, 08:32 PM   #62
BulldogBrewer
 
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Oct 2009
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Well this one is carbed up now... Wow it's good! This may make it into my pipeline rotation!
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Primary: Hophead Summer Ale, Watermelon Wheat
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In the Keg: Red IPA, Centennial Blonde, Hophead Summer Ale, Pliny Clone
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On Deck: Sweet Stout

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Old 08-19-2011, 08:34 PM   #63
ChillWill
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Jan 2011
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I've made something based on this, few tweaks to fit what I had on hand. Seems to be a little darker than I expected and a hydro sample was pretty nice, bit of roasty chocolate in there and hops, not dry hopped yet though, will do that over next couple of days.

 
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Old 08-21-2011, 05:08 PM   #64
TimBrewz
 
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Feb 2008
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Just brewed with Wyeast Staro Prague Lager yeast for kicks. India Red Lager-inspired by an amazing India Pale lager I had at Oregon Brewers Fest couple a weeks ago.. Fermenting happily at 55f.

 
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Old 08-25-2011, 01:59 AM   #65
chumpsteak
 
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May 2011
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My "Red Falcon" batch is 11 days into fermentation and going to get 3 oz of Falconer's Flight hops dumped in tonight. Will be giving it about 9 or 10 days then bottling next weekend. The samples have been awesome.

 
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Old 08-25-2011, 02:01 AM   #66
BulldogBrewer
 
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Out of My Mind, CA
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Drinking some right now... Excellent... This will likely end up in my "pipeline"..
__________________
Primary: Hophead Summer Ale, Watermelon Wheat
Secondary: Empty
In the Keg: Red IPA, Centennial Blonde, Hophead Summer Ale, Pliny Clone
Bottle: Apfelwein, Cranegranate Apfelwein
On Deck: Sweet Stout

Quote:
Let me bring you up to speed, we know nothing... You are now up to speed.

 
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Old 08-30-2011, 11:36 AM   #67
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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Just bottled my version, changed recipe a bit to account for what I had on hand and ended up with a 1.056 OG and 1.012 FG using S-05, pretty much where I had aimed to get.

Maybe a little darker than I wanted but I only had Crystal 50l and roast barley on hand for colour so it was never going to be as 'red' as you could get with 120l crystal.

The Amarillo-Simcoe dry hop smelled amazing, tastes a little bitter from bottling sample, should condition nicely though I think, got a decent chocolate flavour in it, not as sweet as I thought it might be. My malt was MO, Crystal 50l, Aromatic, Roast Barley and wheat malt, then used simcoe and amarillo. Will update in a few weeks as to how it has come out.

 
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Old 09-11-2011, 01:11 AM   #68
chumpsteak
 
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May 2011
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Just tasted my first "Red Falcon" version of this recipe after 1 week in the bottle (I couldn't wait any longer). It turned out awesome. The munich leaves lots of residual sweetness to balance out the hop bitterness perfectly. I'm getting tons of fruity goodness from the Falconer's Flight hops and crazy aroma from the dry hopping. This beer may be my new favorite. Definately better than any other IPA I've made and might be my new favorite IPA period. This beer showcases the fruity, mango, passionfruit, pinapple side of these hops. Thanks so much for the recipe, going to be doing a 10 gallon batch of this next and keeping it on hand.

 
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Old 09-22-2011, 02:25 AM   #69
Broncobum
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Dec 2009
Dirty Jerz
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Just taste tested this one week into carb. Fantastic.
I subbed the hops due to availability:
1 oz [email protected]
1 oz [email protected]
1 oz [email protected]

1oz citra dry hop
1 oz centennial dry hop
.5 oz cascade dry hop

It is amazing so far. The most dry hopping I have done (usually about an oz if at all)
The hop flavor is great. I imagine by the time it is fully carbed it will be a well balanced beer.

 
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Old 09-24-2011, 08:53 AM   #70
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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Finished bottle conditioning and it's great! A bit too dark although if you hold it up to natural light it glows red.

Hop flavour is awesome! Seems almost 'juicy' followed by a touch of roast dryness to offset the sweetness and bitterness. Head retention is pretty good.

First time using S05 and it has a bit of estery smell to it, fermented at 68f I think.

 
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