Tonight's brewing adventure

[strangerinthealps]

Modelled after the Jeremiah's Irish Red at BJ's Brewhouse.

Bullfrog Red Ale

Amount Item
5.00 lb Pale Liquid Extract
5.00 lb Pale Liquid Extract [Add to boil 15 min]
0.50 lb 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) Yeast-Ale


Est Original Gravity: 1.073 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.28 %
Bitterness: 27.0 IBU
Est Color: 17.0 SRM

Doing the split of my extract due to my stock pot size. Same with my hops, went with a higher AA boiling hop since I'll be topping with 2.5 gallons of water post-boil.

 

[strangerinthealps]

Brewed this Friday night. OG at 78 degrees was 1.080. Looked great, tasted great.

Lesson learned...if you are hydrating your yeast, make sure to let the boiled water cool down before throwing your yeast in.