BeerBorg

Brewed up a Kotbusser. A German-style beer style once outlawed in Germany as it did not adhere to the laws of the Reinheitsgebot by its inclusion of raw oats, molasses and honey. Reinheitsgebot be damned!!!

Brewing up a 'Red X IPA'. While mashing, I kegged a double IPA, & transferred a hazy Wheatwine into a secondary fermenter.

Brewing a simple blonde, from the Modern Homebrew book, but with Edinburgh yeast.

I've brewed so many batches since I retired in December I haven't posted them all. Thursday I bottled a Kolsch, and today I bottled a pinny PA almost an IPA loaded down with homegrown Chinook, a recipy I've done quite a few times every year about this time of the year and I call it Big Ben Pinny Tavern Ale.


I've been using my antique bench capper lately as I don't have enough air volume to run my homemade super capper with the pancake compressor I have in my basement brew room without running hoses all the way from my garage down. I will get a new portiable to run it soon.

40 minutes into the boil on 5.5 g batch of my Traveling Irish Red, beautiful day in NE Ohio mid 60's, shorts t shirt and brewing don't get no better!

Finished for today. Brewed an IPA with 73% Red X malt, 27% Pale malt; Columbus bittering hops & Cascade aroma hops, with Wyeast 1098 British Ale yeast.

I am setting up to bottle a 6 gal batch of an American Wheat

Beerlord and I brewed a "improved upon" batch of Graduation ale that we did for my daughter's college graduation in 2014. This time we've tried to make it more aromatic and a little smoother finish. Had an issue early on with low gravity but with Inks help and Beerlords never say die beer attitude, we actually came out ok.

And it was a FANTASTICALLY beautiful day down in the Big Easy.....about 70, partly cloudy, slight wind out of the south and beer flowing freely.

Oh to have 7 days a week like this......

Brewed up another version of Red X IPA with the last of my Red X malt this morning. Moved last week's version into a secondary & dry hopped, then used that yeast (Wyeast 1098) for today's batch. Seven hours later in a LBK... Started at 66 degrees, it's heating up in there!
https://vimeo.com/157967930

Just finished bottling a 5 gal batch of my Cincinnati Common

Rebel_B wrote:Brewed up another version of Red X IPA with the last of my Red X malt this morning. Moved last week's version into a secondary & dry hopped, then used that yeast (Wyeast 1098) for today's batch. Seven hours later in a LBK... Started at 66 degrees, it's heating up in there!

Mind sharing your recipe? I'm still playing around with 5 or 6 different versions of this but am curious about what others are doing with the X malt. I'm not thinking I want a BIG beer but I'm open to ideas.

Version 1.0 had 5-1/3 lb Red X malt, 2 lb Pale malt; everything else was the same.

Red X IPA version 2.0
American IPA
2.4 gallons
All Grain
1.073OG → 1.016FG → 7.5%ABV 74 IBU 6.9°L SRM
Yeast
Wyeast - British Ale
1098 - British Ale
Wyeast (Ale) 1 package


Fermentables
7.30 pounds
Gambrinus Pale Malt
36ppg, 2°L 5.77 pounds
79.1%
Red X
33ppg, 7°L 1.53 pounds
20.9%


Batch/Fly
1 hour, 4.86 gallons
Strike
Target 150°F 2.74 gallons at 161°F
1 hour
Sparge 2.12 gallons at 170°F

Boil
90 minutes, 3.41 gallons
Columbus hops
17.2%, Pellet 0.5 ounces
60 minutes (+30)
Cascade hops
8.1%, Leaf 1 ounce
0 minutes (+90)

Ferment
14 days, single stage
Start fermentation
66°F
14 days (+0 days)
Amarillo hops
8.7%, Leaf 0.5 ounces
7 days
Mosaic hops
8.9%, Leaf 0.5 ounces
7 days
Amarillo hops
8.7%, Leaf 0.5 ounces
3 days
Mosaic hops
8.9%, Leaf 0.5 ounces
3 days
Notes
Brewed on3/6/16, OG: 1.076, brewed with 79% Pale malt & 21% Red X malt.

Brewed on 2/28/16, OG: 1.073, brewed with 73% Red X, 27% Pale malt. 3/6/16, SG: 1.021, transferred to secondary & dry hopped 1/2 oz Amarillo & 1/2 oz Mosaic whole leaf hops.

Rebel, thanks for sharing the recipe!

Beer-lord wrote:Rebel, thanks for sharing the recipe!

Have fun playing with a new malt!

Half way through the boil on a Cream Ale w/ N.Y.S. Mt. Hood hops right now...