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Messages - bhchrist

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Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 16, 2017, 12:25:53 PM »
Enough bittering hops to get to 60-70 IBUs
4 oz @ flameout
4 oz DH

Pretty much this, though I will often add a 5 minute addition and split the flameout between flameout and a whirlpool/steep.

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Ingredients / Re: Red X malt (Best Malz)
« on: March 16, 2017, 12:19:40 PM »
I have really enjoyed my first experience with Red X. 100% Red X Pale Ale. Long, near two hour mash with a rest at 126F then up to 149F. Started at 1.048 and finished at 1.010 using the Vermont Ale/Conan yeast strain. Bittered with Warrior and late hopped/dry hopped with a bunch of Cashmere. The interplay between the bready, cherry malt profile and the peach/lime/citrus from the yeast and Cashmere are really nice. Very clear with some gelatin fining and a wonderful head with good retention.

Looking forward to trying this in a California Common.

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Ingredients / Re: Hop Suggestions for an Over-the-Top, Citrusy IPA
« on: March 13, 2017, 02:44:47 PM »
Galaxy, Citra, Mosaic, and Azzaca in a late hopping schedule make for a serious juice bomb. I used them in an APA together last summer that included the Vermont Ale/Conan yeast strain. The Pale Ale served as a yeast starter of sorts for a bigger DIPA and I preferred the Pale after all was said and done.

I have also had a great, juicy IPA with El Dorado, Amarillo, and Citra. Cashmere and Lemon Drop would also be interesting options if you wanted to push more into the lemon-lime citrus territory.

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Ingredients / Re: Cashmere
« on: March 13, 2017, 10:39:25 AM »
I decided to swap out the California Common yeast and instead use the Vermont Ale/Heady Topper strain and brew a 100% Red X Malt Pale Ale. Bittering addition of Warrior and all the rest was Cashmere, with everything added at 5 minutes, flameout, 140F steep, and dry hop. Really liking the aroma and flavor profile so far. The malt profile of the Red X is present but I think compliments the Cashmere and "peachy" profile of the Conan yeast. I can convince myself that I detect some melon, but that is more likely due to selection bias of knowing the profile. The Red X may mask it as well. Will have to try it with a more malt neutral base grain.

I definitely pick up on the citrus side and it is more on the lemon lime end, especially lime, and it seems to work well with the yeast. I would be interested in trying it in a Saison. The problem now is finding any Cashmere available for sale.

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Ingredients / Re: Cashmere
« on: February 03, 2017, 11:01:52 AM »
Reviving this thread to see if anyone has feedback on using Cashmere. I have a pound that I am planning to use some of in a 15 gallon batch of a California Common using 100% Red X Malt. The Northern Brewer x Cascade feels like a nice pairing with the Common Yeast but any feedback for someone who has brewed with it would be great.

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Beer Recipes / Re: kottbusser
« on: November 05, 2014, 02:13:49 PM »
I brewed the Zymurgy recipe on Monday and added the honey + molasses at flame out. I used the White Labs 029 with a good sized starter and it is fermenting at 60 degrees. It is chugging away nicely. I am really interested to see what impact the small amount of sugars have on the finished beer along with the mouth feel from the oats.

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Pimp My System / Re: Programmable Fermentation Chamber Thermostat
« on: June 05, 2013, 01:09:29 PM »
Caleb,

Last in on your early bird.  Glad I found this thread.

Cheers,
Brett

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