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Old 06-11-2013, 08:19 PM   #341
jhite4058
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Nov 2012
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If you were going to dry hop for a little more aromatic hop flavor what would you use? I'm still new to brewing but I love dry hopping (I'm a hop head). Although I haven't done it enough to know all the different charcters you get from the different hope varieties. I'm thinking 2-3 oz of willamette? Or would that be too much? Use a different hop variety?

Thank you in advance I'm very excited about trying the recipe

 
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Old 06-11-2013, 08:43 PM   #342
Mysticmead
 
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Jan 2010
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Quote:
Originally Posted by jhite4058 View Post
If you were going to dry hop for a little more aromatic hop flavor what would you use? I'm still new to brewing but I love dry hopping (I'm a hop head). Although I haven't done it enough to know all the different charcters you get from the different hope varieties. I'm thinking 2-3 oz of willamette? Or would that be too much? Use a different hop variety?

Thank you in advance I'm very excited about trying the recipe
well... for the style, none... but if you want aroma... use something that smells good to you. For me I love to use cascades or citra for aroma hopping.

 
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Old 06-11-2013, 09:15 PM   #343
HootHootHoot
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Jun 2010
Milwaukee, Wisconsin
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Quote:
Originally Posted by jhite4058 View Post
If you were going to dry hop for a little more aromatic hop flavor what would you use? I'm still new to brewing but I love dry hopping (I'm a hop head). Although I haven't done it enough to know all the different charcters you get from the different hope varieties. I'm thinking 2-3 oz of willamette? Or would that be too much? Use a different hop variety?

Thank you in advance I'm very excited about trying the recipe
If you want to dry hop, don't do an Irish red.

Irish red has no hop aroma

 
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Old 06-11-2013, 10:50 PM   #344
DirtyOldDuck
 
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Jan 2012
Portland, Oregon
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Just tapped my first keg/batch of this of this. I think I am going to enjoy it.

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Old 06-16-2013, 01:49 AM   #345
Paquitin
 
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Oct 2011
New Holland, Pa
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Just finished brewing 6 gal of it. I used orange blossom honey, have to say that the color is a beautiful red but what is amazing is the flavor on it. I will be anxiously waiting for it to finish fermenting. I have it fermenting at 66F. Should ferment very cleaned.

 
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Old 06-16-2013, 06:53 AM   #346
mpride1911
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Sep 2012
Deferiet, NY
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I'll be doing a 10 gallon of this for my second batch. 5 in the keg and the rest in bottles.
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Old 06-20-2013, 01:01 PM   #347
badgerbrew14
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Apr 2013
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Hey Mysticmead - thanks for the great recipe! I brewed this May 6th. Screwed up the recipe a bit and added too much caraaroma and melanoiden, and it had a really toasted taste to it (and the SRM was a little higher). I was pretty torqued at myself about it, but time really has made it amazing. The over toasted taste has faded and at last tasting it is a beautiful malty deep red mouthful of joy! Will be brewing this one again for sure. Thanks again.

 
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Old 06-20-2013, 01:25 PM   #348
Mysticmead
 
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Jan 2010
Kingston, GA
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Glad everyone is enjoying this beer as much as I do. keep brewing it and get some more pics up here

 
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Old 06-21-2013, 12:33 AM   #349
edds5p0
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Sep 2012
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Thanks for sharing this recipe. Mine has been in the bottles for 3 weeks and was adapted for extract with an additional 4oz of carafoam and I used Wyeast Irish Ale yeast. The color is spectacular, and it has a nice malty and smooth flavor profile. I'm glad I made this one.

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Old 06-24-2013, 06:05 PM   #350
Hortega
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Jun 2013
Chicago, Il
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Is there a way this can be made with extracts? I am new a brewing

 
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