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Old 02-25-2011, 06:56 PM   #1
strangerinthealps
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Default Extract - Bullfrog Red Ale

Recipe Type: Extract
Yeast: 2 pkgs SafAle American Ale (DCL Yeast #S-05)
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.073
Final Gravity: 1.017
IBU: 27
Boiling Time (Minutes): 60
Color: 17
Primary Fermentation (# of Days & Temp): 21, 68 degrees
Tasting Notes: TBD

Amount Item
5.00 lb Pale Liquid Extract (8.0 SRM)
5.00 lb Pale Liquid Extract [Add to boil last 15 min]

0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Munich Malt (9.0 SRM)
0.13 lb Chocolate Malt (450.0 SRM)

1.00 oz Pearle [9.30 %] (60 min)
0.50 oz Northern Brewer [8.00 %] (15 min)
0.50 oz Northern Brewer [8.00 %] (5 min)

1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 15.0 min)

2 Pkgs SafAle American Ale (DCL Yeast #S-05)
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Old 03-30-2011, 02:25 PM   #2
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Looks good. Almost like an Irish Dubbel Red.

How does it taste?
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Bottle: Belgian Strong Golden Ale
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Old 03-31-2011, 01:44 PM   #3
strangerinthealps
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Not sue yet. Bottled the first batch 1 week ago. Currently in the agonizing waiting part.
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Bottled:Bullfrog Red Ale, Munton's Nut Brown Ale

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Old 03-31-2011, 02:36 PM   #4
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Did you sample it along the way?
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Keg1: IRA
Keg2: StarSan
Keg3: British Bitter
Keg4: StarSan
Bottle: Belgian Strong Golden Ale
Secondary: 68F air
Primary1: Cider
Primary2: Nothing
Planned: hmmmmmm

You mean a woman of your culture and money and beauty and money and wealth and money would, would marry that imposter?

Poison for email spiders
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Old 04-01-2011, 01:25 PM   #5
strangerinthealps
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Yes. Pre-fermentation it was extremely sweet but had a good flavor. Post-fermentation it had a little sour taste and was pretty alcohol-ish. I'm hoping that will go away with time.
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Old 05-06-2011, 04:06 PM   #6
rdann87
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Any update on this one yet?
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Old 06-15-2011, 11:16 PM   #7
HopHead80
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First try with my new app! This sounds delicious! Waiting for update as well...
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Old 07-18-2011, 05:49 PM   #8
strangerinthealps
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Unfortunately I think this batch got infected. I accidentally killed my yeast by throwing it in boiling water. Then it sat for 2 days, an open invitation for bacteria to come and play. The end result was 8.3% abv of sour, sour, sour liquid. Gonna try an easier brew next and try to master the method before trying this one again.
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Old 02-01-2012, 11:57 PM   #9
Chris7687
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Anyone else have a good outcome on this? Why the need to two packets of yeast? I am making an Irish Red this weekend and am going to try and "wash" the Wyest Irish yeast I have and try another Irish beer (love Irish Red's). Wanted to know if I needed to grab another Irish Wyest packet.
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