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Old 05-03-2012, 03:30 PM   #101
impur
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May 2010
Eugene Oregon
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Thanks for the suggestion, I might give that a try on a 3gal batch when I redo this. But you are right, it is nice and malty which i like. I just want a tinge more hop flavor

It did taste a little better last night. I think it just needs a little time.
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Old 05-12-2012, 09:09 AM   #102
SloTimes
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Oct 2011
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I just brewed this except I upped the roasted to 1.75 oz just because I can! The wort sample was great! Came in at 1.060. I'm excited to taste this sucker!!

 
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Old 05-19-2012, 04:07 PM   #103
Chipster27
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Oct 2010
So Cal, Ca
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Whenever we are in the Inyo area we always get a couple glasses of Mojave Red so I'm going to try this brew next.

The question I have is that on Indian Wells Brewing's website they say Mojave Red is made with Hallertau and Cascade hops, but this recipe uses Willamette, Sterling, Palisades and Cascade.

Why the variation?

 
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Old 05-19-2012, 04:18 PM   #104
Malticulous
 
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Aug 2008
St. George Utah
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Here are some quotes from way back in this thread.
Quote:
Originally Posted by Malticulous View Post
I found out that there is a small brewery in California's high desert making a lager with the same name.
Quote:
Originally Posted by Malticulous View Post
I named this before I knew the name was used commercially, it is not a clone. I picked up a sixer of the Indian Wells brewing lager of the same name when I seen it just over the border in Nevada.

The color is close. Theirs has low head retention and very strong caramel aroma and flavor. No other malt flavors pop out. It finishes quite dry. Not much going on with the hops, just a medium bitterness. It's odd for a lager. I'd have to classify it as a not so malty Irish Red. If I had brewed it the recipe would not get posted here.
I'm not a fan of that lager. I live in the far north of the mojave desert. The desert is red here.

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Old 05-20-2012, 08:56 PM   #105
Pablosanjari
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Feb 2012
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This is a must brew for me, love the style.
Just wondering though how I would go about brewing a 5 gallon batch. Should I just cut the grain and hop bill in half???

 
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Old 05-20-2012, 08:59 PM   #106
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Quote:
Originally Posted by Pablosanjari View Post
This is a must brew for me, love the style.
Just wondering though how I would go about brewing a 5 gallon batch. Should I just cut the grain and hop bill in half???
The OP's original post in this thread is for a 5 gallon batch.
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Old 05-20-2012, 09:16 PM   #107
Pablosanjari
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Feb 2012
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Thankyou, your a gentleman! I'll get that order sent out then. Thanks again

 
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Old 05-20-2012, 09:21 PM   #108
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Quote:
Originally Posted by Pablosanjari View Post
Thankyou, your a gentleman! I'll get that order sent out then. Thanks again
Best of luck! Let us know how it turns out.
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Old 05-21-2012, 06:34 PM   #109
Pablosanjari
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Feb 2012
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Hi again , trying to get my order in for this recipe.

I'm living in Sweden at the moment and all they seem to have regarding crystal malt is crystal 100, 150, ,200 and 300.
Seems to me that they must be real dark. Is there something I could substitute for the 40, 60 and 80 stated in this recipe, help!

 
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Old 05-21-2012, 11:10 PM   #110
Malticulous
 
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St. George Utah
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That seems like EBC instead of SRM. It's not hard to convert. There is more info is on wikipedia.
http://en.wikipedia.org/wiki/Standard_Reference_Method
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