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Old 04-04-2009, 12:40 AM   #1
Malticulous
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.013   
IBU: 34   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Best beer I ever brewed. My wife thinks it the best beer ever and she loves all beer.   



Mojave Red
Efficiency at 80% for a OG of 1.060
hopville . "Mojave Red" American Amber Ale Recipe

82% 8lb 4oz American Two-row
5% 8 oz Caramel/Crystal Malt - 80L (Franco Belges 80L is best)
5% 8 oz Caramel/Crystal Malt - 40L
5% 8 oz Caramel/Crystal Malt - 60L
2% 3 oz Melanoidin Malt
1% 2 oz Carafa II special
0% 1/2 oz Roasted Barley - 550L
Mashed at ~152
60 mins 1.0oz Palisades pellet 8.1
20 mins .5oz Sterling leaf 7.0
10 mins .5oz Willamette leaf 4.5
Rehydrated pack of US-05
Dry hop 7 days .5oz Cascade leaf 7.0
Carbonated to 2.5 volumes
Extract Version here

It's darker than the desert here but goes down very well in it. The Melanoidin and Carafa create an interesting flavor with the Crystal malts and the hop schedule complement them very well. It's balanced just the way I like it. Nothing is overpowering. I can't say it tastes like anything else I've had before. A delicious west coast red.








Took category 10B first place in the 2009 Morebeer forum Competition and third in the 2011 HBT west.
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Old 06-28-2009, 07:51 PM   #2
Malticulous
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I bought a six pack of Deschutes Cinder Cone Red and it tastes just about like this.
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Old 06-28-2009, 08:01 PM   #3
Sean
 
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I love a good red. In many ways. Looks like a very nice recipe, where did you get the inspiration? I have only made one red. It was good, not great. I really like Ft. Collins Retro red. they claim no melanoidin, and no roasted. I think they lie. They say it is wheat.

I have not tried carafa, what does it add? Only 3oz melanoidin, and 1/2 oz roasted seems light. Have you tried wheat in any reds?

Sorry about all the Q's.

 
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Old 06-28-2009, 08:09 PM   #4
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Looks and sounds tasty...I may brew this is if I'm off later this week like I hope to be.

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Old 06-28-2009, 08:54 PM   #5
Malticulous
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I got the inspiration from some videos that revvy posted on Bud Ale. I kind of stole the hops from there but the grain bill is just what I came up with from what I have on hand and what I like.

I do add wheat to many of my American ale's but with 15% caramel malts I don't see any point.

The Carafa and Roasted Barley are really just for color but they do add to the flavor. Carafa II is very close to Chocolate malt. The Melanoidin adds more to the flavor than the darker malts do. It's really more about the caramel malts and the hops.
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Old 08-05-2009, 02:06 AM   #6
Malticulous
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So how did that turn out Revvy?
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Old 08-06-2009, 01:11 AM   #7
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Quote:
Originally Posted by Conroe View Post
So how did that turn out Revvy?
Well it is funny you asked, because I put one in the fridge a couple of days ago for the first taste tonight...

Well I think I mentioned that I had to go with belgian aromatic as a sub for the melanoidin, and that as chronicled in the "never let the owner of you lhbs drink the beer you brought him til AFTER he measures your grain" thread that he doubled the amount of aromatic in the recipe.

So overall it is nice and crisp and I'm not sure if the interplay between the melanoidin, carafa and caramels comes through in mine...The aromatic is a bit over powering, it kind of reminds me of the ordinary bitters I have brewed with aromatic...a little bit of tannin is how I have always described it.

I like it... it is unique...I don't know how it will play with some of my non beer snob audience, who are willing to try my stuff, but don't always like some of the more complex brews of mine.....(I plan on having people try it this weekend.)

I however will enjoy it.. and look forward to brewing it 2 more times...1 with the real melanoidin malt....and once with half the aromatic that went into it this time.


I'll keep you posted.

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Old 08-06-2009, 03:03 AM   #8
Malticulous
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I brewed an amber with almost a pound of Melanoidin once. I drank it but I sure got a good taste of what Melanoidin does. IMO 2 oz in five gallons is noticeable.

I subbed a mix of liberty, Vanguard, and Argentine Cascades for Sterling in the batch I'm currently drinking (I thought I had some, but alas, there was none left in the freezer.) It's still good but Sterling is so much better.

I had a few friends over Saturday that are Keystone drinkers and they really did enjoyed it, along with some BGSes.
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Old 08-12-2009, 03:29 PM   #9
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The more I quaff mine the more I enjoy it, and the more I want to brew a dead on version of yours.

I just recommended this in another thread. He's looking for a quick turnaound time (he kegs) I thought maybe this could be pulled off.
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Old 08-13-2009, 11:49 PM   #10
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Mojave Red
Efficiency at 80% for a OG of 1.060
hopville . "Mojave Red" American Amber Ale Recipe

82% 8lb 4oz American Two-row
5% 8oz Caramel/Crystal Malt - 80L
5% 8oz Caramel/Crystal Malt - 40L
5% 8oz Caramel/Crystal Malt - 60L
2% 3oz Melanoidin Malt
1% 2oz Carafa II
0% .5oz Roasted Barley - 550L
Mashed at ~152
60 mins 1.0oz Palisades pellet 8.1
20 mins .5oz Sterling leaf 7.0
10 mins .5oz Willamette leaf 4.5
Rehydrated pack of US-05
Dry hop 7 days .5oz Cascade leaf 7.0
Carbonated to 2.5 volumes

I see that the Cramel/Crystal Malt is entered three times with a different "L" Can someone let the newb in on what that is? Also the Carbonated to 2.5 volumes illudes me as well.
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