Another hoppy red rye

2/25 - and bottled. Small batch, but looking forward to it. Big citrus and candied strawberry aroma after 6 days dry hopping. Still not as red as I want...

This one was good, but not quite the right color, so I brought out an old recipe with a deep red malt bill. Mixed some good base malt (MO) with mediocre (CA 2-row), subbed in some rye, and turned up the hops.

Batch #97
Red Rye IPA

5 gallons (nominally, transfer losses and hop absorption = small batch)

6 lbs Crisp Maris Otter
4 lbs California 2-row malt
1 lb Munich
1 lb Rye Malt
1 lb Flaked Rye
1 lb Crystal 40L
0.5 lb Crystal 120L

0.5 lb Victory
0.25 lb Pale Chocolate Malt

1 oz Citra 12.7%aa (60 min)

1 oz Citra 12.7%aa (10 min)

1 oz Cascade 6.9%aa (5 min)

0.7 oz Citra 12.7%aa (1 min)

1 oz Mosaic 11.2%aa (1 min)

1 oz Mosaic (dry)
1 oz Cascade (dry)
2 oz Citra (dry)

Water: RO with (about) 8g gypsum, 3g epsom, 12g chalk, 7g salt, 2g calcium chloride.

Yeast: ~1L starter WLP041 Pacific Ale Yeast

OG: 1.075 (might have read high)
FG:  1.020 **
ABV: 7.2-7.5%, depending on how much you believe the OG.

IBU: ~70

Single infusion mash at 154F for 1 hour. Fly sparge to collect 7 gallons wort. Boil 1 hour, chill. 

**which makes me really nervous, but running the numbers it seems okay. Next time I'll run a test batch in parallel for target FG. The original goal was 1.066 -> 1.016, so I'm only a slightly under-attenuated if at all based on the high OG. Right? No grenades.

Yes, we do have Citra

Brewing on a weeknight. It's 9:50pm, the boil hasn't started, and I am tired... batch sparged in a hurry, weak boil. Targeted an OG of 1.070, came up a bit shy.

Batch #95

Hoppy red
5 gallons

13 lbs California 2-row malt
0.5 lb Carared

0.25 lb Special B

0.25 lb Chocolate

1 oz Citra 12.7%aa (60 min)

1 oz Citra 12.7%aa (10 min)

1 oz Simcoe 11.6%aa (5 min)

1 oz Citra (1 min)

1 oz Citra (dry)

1 oz Simcoe (dry)

Water: RO with (about) 3g each CaCO3, CaSO4, CaCl2, and 1g each MgSO4, NaCl, NaHCO3

Yeast: 1L starter of WLP001 California Ale Yeast

OG: 1.060

FG:

ABV: 

IBU: ~65

Single infusion mash at 149F for 1 hour. Batch sparge to collect 7 gallons wort. Boil 1 hour, chill. I let it settle overnight before racking to the carboy and pitching yeast.

They know it's Christmas, but don't exactly get it...

Update 1/12 - Dang that's good. Hops are on the resiny side of town, but that is a tasty tasty beer. :D
Update 12/15 - I don't know. It'll probably be okay. But the lack of a good bottling method pretty much guarantees that it's all going to be oxidized. And my hydrometer doesn't want to give a constant read. So, there's that. We'll just have to see how this one turns out.
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It's Christmas time in Tokyo, and boy are the department stores, coffee shops, etc, into it. "Let's Merry" is the Starbucks slogan this year. "Precious Christmas" is displayed all over your local デパート, and the worst modern Christmas misses are piped through the sound systems. Congratulations, Japan, you win. By taking all of the actual meaning out of the holiday we're left with what's truly important - bad music, gaudy decorations, and lots and lots of nutmeg. I actually like that last bit. Speaking of holiday cheer minus the real traditions,...

I brewed y'all a poor-interopretation-of-Christmas themed beer!

The brown sugar used in this recipe is known as "black sugar" in Japan. The taste seems to me to be a little richer in molasses character than the typical brown sugar used in the US. I'm told it's slightly less refined, lending it some interesting flavors. The idea here is a big red hop bomb. Maybe won't taste too much like Christmas, but it's got red and green and will keep us feeling warm and happy. Hopefully I can get it conditioned in time for my trip back to Minnesota.

Batch #74
The Red Green Show, 8 L in fermenter
4 lb Light DME
250g　Brown sugar (黒砂糖)
150g Crystal 40L
40 g Roasted Barley
20 g Black Patent
20 g Chocolate
1 oz Cascade, 6.4%AA (60m)
1 oz Amarillo, 3.9%AA (20m)
1 oz Chinook, 11.8%AA (10m)
1 oz Cascade, 6.4%AA (5m)
1 oz Centennial, 9.2%AA (1m)
1 oz Cascade (Dry Hop)
1 oz Falconer's Flight (Dry Hop)
1/2 tab Whirlfloc (5m)
WLP090 - San Diego Super Yeast, 1 L starter (2nd generation)
OG: ~1.080
FG: ~1.018
ABV: ~8%
IBU: ~90

Steep grains in ~1.5-2L water for 30 minutes while heating from room temp to ~75C. Add to main boil (~12L total), bring to temp and add extract. Hops as indicated. Chill, ferment at 18-20C. I tried a new hop-strain method today, which didn't really work, and is why my fermenter volume is only 8 L.

Fill it with your mighty juice

Patience...75 minute mash, 45-50 minute lautering time (as opposed to my usual 15), and a 90+ minute boil. Cleaned out the freezer a bit with the hops. This is nominally an American amber, but the flavor and aroma hops might argue with you on that point.

Batch #37
American Amber Ale
--9.5lbs Golden Promise
--2lb Amer. Munich
--0.5lb Crystal 120L
--0.25lb Victory
--0.25lb Pale Chocolate
--1oz Columbus 12%AA (60min)
--1oz Willamette 4%AA (30min)
--0.5oz Willamette 4%AA (15min)
--0.5oz Willamette 4%AA (5min)
--1oz Liberty 5%AA (flameout)
--1/4tsp supermoss (15min)
--WLP001 California Ale Yeast, 1L starter.
OG: 1.065
FG: 1.015
ABV: 6.5%
IBU: 40ish

Mash in 16qts water to 150F for 75min. Mash out to 168F for 10min. Sparge and lauter to 7 gallons of wort (SG~1.048 for 74% efficiency!). I used 1/4 tsp epsom salts and 1/2 tsp gypsum in the mash water - that's Burtonization, Kyle.

Boomstick.

Edit 1/24/09 - Kegged. Waited so long because all my kegs were full. Clogged the racking cane...a few times. Tastes pretty good, though.
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Edit 1/7/09 - SG at 1.019 for 6.66%abv, so racked to secondary,...and oaked and dry-hopped. =)
Recipe updated as such. I just used the hops I had on hand. We'll see how it turns out.
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Heard it was a good one. Don't mind the busy hop schedule, it's three additions of substitutes for Centennial and Amarillo. Might oak it. First time using dry yeast. I blew up a pyrex pitcher, but there's no glass in the beer and it was bubbling happily this morning.

Batch#28
JZ's Evil Twin (AleSmith Evil Dead Red Clone) click for source
--12lbs Brit. Maris Otter
--1lbs Ger. Munich
--1lb Crystal 40L
--0.5lbs Crystal 120L
--0.5lbs Am. Victory
--0.25lbs Pale Chocolate

--3.5AAU Willamette (20min)
--2.25AAU Cascade (20min)
--3AAU Columbus (20min)

--2.5AAU Willamette (10min)
--5.25AAU Cascade (10min)
--4.5AAU Columbus (10min)
--4.5AAU Vanguard (10min)

--2.5AAU Willamette (0min)
--5.25AAU Cascade (0min)
--4.5AAU Columbus (0min)
--4.5AAU Vanguard (0min)

--1oz Cascade (dry hop)
--1oz Sterling (dry hop)
--2oz Am. Oak chips (secondary)

--1/4tsp Supermoss (10min)
--Safale US-05 dry ale yeast, 62-65F ambient
OG: 1.070
FG: 1.019
ABV: 6.66%
IBU: ~25

Mashed in at 154F, 5 gallons, 60 min. Mashed out to 168F with additional 3.875 gallons (to the absolute top of my mash tun!). Collected 6.75gallons over ~1hr...stuck sparge, backflowed to clear blockage. 90min boil. I used pellet hops and had ~5gallons after the boil, overshooting the OG target of 1.066 by a bit. My efficiency came out to about 65%, I think...estimating from OG and volume change.

Bubbling away next morning...by evening ~3/second and thick kraüsen.