Description
Beer kits in the Bulldog Brews range all use varietal brewers yeast strains and different finishing hops. These beer kits contain all you need, just add water to make 23 litres of fantastic quality beer.
Bulldog Brews is the first beer kit ever to launch a true 4kg kit. That is up to 4 kgs of 100% malt extract, creating a stunning ale (Special Export). All kits in the range contain different amounts of raw material to achieve different levels of body and alcohol.
Bad Cat Imperial Red is the first ever Imperial Red beer kit available to home brewers. Full bodied, bursting with malty flavours and powerful fruity and citrus hop aromas from the American Amarillo and Willamette dry hopping.
Alcohol – 7.5% (vol)
Bitterness – 35-40 EBU
Colour – 30-35 EBC
Net weight – 4.7 kgs
Hop pellets – Amarillo, Willamette
Alan Smylie (verified owner) –
A super tasty beer!
Took advantage of Brew Days sale and picked this up as a gamble, glad I did. This is my second beer home brew kit after Mangrove Jacks kveik IPA, which is also superb. I used the second pack (a freebee) of Voss kveik from the MJ kit for this and I have no doubt the pacific ale yeast supplied does a great job, but I’m enjoying the kveik results from the last run.
9 days later, I am currently slurping a naturally carbonated, clear and bonkers good ale. It’s so good I’ve just ordered another two kits for the festive season. Not quite sure where Bulldog get their figures from on the final ABV as it says an SG of 1.061 on the box and it’s supposed to finish at 1.011 from what I gather – which is 6.6%, not 7.5.
Mine finished at 1.014 (SG 1.064) – 6.4% with the kveik which I am more than happy with as I planned on diluting the kit anyways. It’s a wonderful pint and even at full price makes a great test bed for playing with various hops to see what you like, although the Amarillo and Willamette are a lovely combination.
Its packed with tropical flavours for sure (I taste pineapple & lychee, but some of that could be the kveik) not overly malt, not overly sweet and every mouthful is a joy.
Give it a go and see what you think.
For kveik fans, yeast was pitched at 40 degrees C, suspended at 35, bottled on day 4 (fermentation was done on day 2) with priming sugar (2.4 vol) and then held at 25 degrees C for 72 hours. Compact trub, pretty much clear / red whilst I’m drinking it now and no finings or clearing agents used.