Mojave Red

Tried out this recipe.

Ingredients actually used:

  • 8lb 8oz American Two-row
  • 8 oz Caramel/Crystal Malt – 80L
  • 8 oz Caramel/Crystal Malt – 60L
  • 8 oz Caramel/Crystal Malt – 40L
  • 4 oz Melanoidin Malt (german)
  • 2 oz Carafa II special (german)
  • 1 oz Roasted Barley (british)
  • 60 mins 1 oz Palisades pellet 8.0
  • 20 mins 0.5oz Sterling leaf 7.0
  • 10 mins 0.5oz Willamette leaf 4.5
  • Safeale US-05 yeast
  • Dry hop 7 days .5oz Cascade leaf 8.7

How batch #5 went down:

  • subbed .5oz Target for the Willamettes
  • Mashed with 3.5G water @ ~152˙F temp for 60 minutes.
  • Brought up to 175˙ for sparge
  • Sparged with 3.5G
  • Yielded 5.75G before boil at ~1.050. Which makes 76% brewhouse efficiency.
  • SG: 1.053 Pitched evening 4/2
  • $21 worth of ingredients

How it went down for batch #7:

  • Omitted the roasted barley for this batch, just to see what difference 1oz of it really makes
  • Calculated numbers: 3.4 G mash water, 4.0 G sparge, Strike of 164 ˙F,
  • Strike temp was too hot and mash ended up on a roller coaster from 158ish down to 146 before stabilizing at 152ish.
  • Came out with 6.28 G pre-boil at 1.050 for a brewhouse efficiency of 83%!!
  • Post boil ended with ~5.1 gals. Calculated gravity of 1.063 (forgot to take a reading).

How it went down for batch #9:

  • Batch size: 10 G — first time scaling up
  • Mashed at ~156˙F initially, and then let it cool to 152.
  • Collected 11.7G wort at 1.045 –  only 70% efficient.
  • OG: 1.056.  Pitched on 8/16
  • Omitted the roasted barley for this batch. Subbed Amarillo and Cascades for the Pallisade hops. Only have 1/2 of the needed Sterling, so subbed more Cascades to make up for that.
  • Spent 1 week in primary, 1 week in secondary w/ dry hops.
  • FG: 1.012 making it a little light at 4.5% ABV.
  • Still not as red as I’d like it to be.  Flavor is notably more floral/citrus due to the added Cascades.

Batch #17:

  • Brewed 5/14/11
  • 10G batch.
  • Added the 1 or 2 oz of roasted barely this time. It did darken up the color, but, it adds a toasted, slightly burnt flavor that I’m not keen on. I’d rather miss the red tone and hit the flavor.
  • First time using the fermentation temp controller.

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