Red Clay Redux

The recipe is ready, the ingredients are purchased.  Red Clay Redux starts this week.

malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L 87% 8 4 American Two-row Pale 37 1 12.79 5% 0 8 Briess Carapils 34 1 1.00 3% 0 4 Briess Caramel 10L 34 10 0.56 3% 0 4 Briess Special Roast 34 50 0.50 1% 0 2 Biscuit Malt 36 23 0.26 1% 0 2 Chocolate Malt (US) 28 350 0.27 9 8 Batch size: 5.0 gallons	Original Gravity 1.049 / 12.1° Plato Final Gravity 1.013 / 3.3° Plato Color 9° SRM / 18° EBC (Gold to Copper)
Hops
USE TIME OZ VARIETY FORM AA   boil 60 mins 1.25 Fuggles pellet 4.5 2.99 boil 10 mins 1.0 Willamette pellet 5.5 1.85	Bitterness 19.0 IBU / 6 HBU BU:GU 0.39
yeast
Wyeast Irish Ale (1084) 6.95	Alcohol 4.8% ABV / 4% ABW Calories 162 per 12 oz.
misc
Top of Form USE TIME AMOUNT INGREDIENT boil 10 min 1 ea Whirlfloc Tablet Bottom of Form

Red Clay Redux

Coming soon: Red Clay Redux: the original Red Clay recipe was a 3gallon extract brew.  This edition has been expanded to 5 gallons and reworked in all-grain format.  Red Clay Redux is expected to be offering #3 for Mike's wedding in June.
Expected Brew Date:  Late Feb-Early March

www2.buriedcastle.com/beer/red-clay-redux

Name that blonde

Strawberry blonde is in the fermenter.... that means as little as 5 weeks till it goes in the bottle.  It needs a name still.  The original recipe author's name was Strawberry Alarm Clock, but that doesn't sound Buried Castle enough.  So what's it going to be?

www2.buriedcastle.com/beer/strawberry-blonde

Strawberry Blonde

Strawberry Blonde has hit the fermenter... no hot breaks, no spills, just a really low efficiency?  Measured OG 1.038, target: 1.054.  Strawberries go in in two weeks, then a couple more weeks to figure out how bad the efficiency loss affects the product.

Khoyshekh

Fermenting temp dropped to 60... airlock activity slowed down.  But yesterday it was giving off some nice aromas and bubbling well.  Fermenter moved out of the basement, trying to get it back to 64

Sweet Darkness

Happy Valentines Day... khoyshekh is in the fermenter!  1.050@68.1F... should be ready by spring break.