208 replies to this topic

[BlKtRe]

I do find the red tinted foam interesting.

[ChicagoWaterGuy]

[Big Nake]

That's got some nice red in it. It's not grenadine-colored but it's very pretty. Nice work CWG.

[ChicagoWaterGuy]

Not exactly bright sunlight yesterday but thanks!

[Big Nake]

Not exactly bright sunlight yesterday but thanks!

I hear that.

[Genesee Ted]

I put mine on tap friday, I will take a picture today. Agreed on the character. Very malty, full bodied and rich. Overall a very nice ingredient.

[neddles]

I am envisioning a simple session malty amber/red beer about 1.045-50 with this malt as the base and maybe a 1/4# of special B to make it full on RED. Small addition of willamette around 10 or 15 minutes and fermented with something like WLP011 or other malt accentuating yeast. Somebody... run with this and make it better.

[Big Nake]

I am envisioning a simple session malty amber/red beer about 1.045-50 with this malt as the base and maybe a 1/4# of special B to make it full on RED. Small addition of willamette around 10 or 15 minutes and fermented with something like WLP011 or other malt accentuating yeast. Somebody... run with this and make it better.

I thought about the Special B as well. RedX + Special B should = super red beer. Not sure about the WLP011 (although I have it in stock at the moment) but I like the sound of the rest of it. Cheers.

[neddles]

I thought about the Special B as well. RedX + Special B should = super red beer. Not sure about the WLP011 (although I have it in stock at the moment) but I like the sound of the rest of it. Cheers.

WLP011…I was thinking malty and clean. There are others that would work too. Some english yeasts done cold or an alt yeast maybe? Was really just thinking about something that is simple, red, sessionable, malt forward and showcases the Red X. 

[HVB]

I am envisioning a simple session malty amber/red beer about 1.045-50 with this malt as the base and maybe a 1/4# of special B to make it full on RED. Small addition of willamette around 10 or 15 minutes and fermented with something like WLP011 or other malt accentuating yeast. Somebody... run with this and make it better.

Mix some cascades in there.  I would go with simple with S-04 just because I am lazy.

 

I have been thinking of using this malt with some rye and a touch of c-40 and 120 to make a red IPA.

[ChicagoWaterGuy]

Mix some cascades in there.  I would go with simple with S-04 just because I am lazy.

 

I have been thinking of using this malt with some rye and a touch of c-40 and 120 to make a red IPA.

I'd only use 40% or so red x in an ipa. Otherwise it might be so malty as to hide the hops.

[HVB]

I'd only use 40% or so red x in an ipa. Otherwise it might be so malty as to hide the hops.

Thanks for that.  I had not figured out %'s yet but this is helpful.

[Poptop]

Brother Ken,

 

Wadda ya think about incorporating some of this malt into a 'variation' on your HRR.  It might spike the color even more.  I've taken HRR your recipe and amped it up a bit and also changed the malts a bit with the exception of the equal amounts of 120 and B and came out with a nice red Saison...  I'm thinking using some BMRX in the HRR might be something neat to try?????

Mix some cascades in there.  I would go with simple with S-04 just because I am lazy. I have been thinking of using this malt with some rye and a touch of c-40 and 120 to make a red IPA.

Me thinks rye and red would/could be like peas and carrots

[Big Nake]

Brother Ken, Wadda ya think about incorporating some of this malt into a 'variation' on your HRR.  It might spike the color even more.  I've taken HRR your recipe and amped it up a bit and also changed the malts a bit with the exception of the equal amounts of 120 and B and came out with a nice red Saison...  I'm thinking using some BMRX in the HRR might be something neat to try?????Me thinks rye and red would/could be like peas and carrots

Yep, I could see it. I know I've mentioned this before but I have also used some Thomas Fawcett & Sons Dark Crystal #1 in place of the C120. The TF&S has a lot of red in it so it makes a nice red ale, red lager, etc. I should see if my LHBS carries the RedX. I wouldn't want a whole sack of it but it would be fun to use as maybe 50% of the grain bill or whatever.

[ChicagoWaterGuy]

Yep, I could see it. I know I've mentioned this before but I have also used some Thomas Fawcett & Sons Dark Crystal #1 in place of the C120. The TF&S has a lot of red in it so it makes a nice red ale, red lager, etc. I should see if my LHBS carries the RedX. I wouldn't want a whole sack of it but it would be fun to use as maybe 50% of the grain bill or whateve

If you don't find it locally, you can order it from Farmhouse. I picked up some from them until I was able to secure a sack.

[Brauer]

WLP011…I was thinking malty and clean. There are others that would work too. Some english yeasts done cold or an alt yeast maybe? Was really just thinking about something that is simple, red, sessionable, malt forward and showcases the Red X.

I've been thinking of 50:50 Red X: Pilsner, 2-4oz of CaraAroma 120 to 12 Plato, 35 IBUs of Saphir and WLP011 for a nice red Alt.

[Big Nake]

The juices are flowing in here... I like it.

[Poptop]

I've been thinking of 50:50 Red X: Pilsner, 2-4oz of CaraAroma 120 to 12 Plato, 35 IBUs of Saphir and WLP011 for a nice red Alt.

Been anxious to try an Alt. Full attention here.

[neddles]

I've been thinking of 50:50 Red X: Pilsner, 2-4oz of CaraAroma 120 to 12 Plato, 35 IBUs of Saphir and WLP011 for a nice red Alt.

Well we weren't too far off from each other were we? Never made an alt, in fact I'm not sure I've ever tasted one either.

[Brauer]

Well we weren't too far off from each other were we? Never made an alt, in fact I'm not sure I've ever tasted one either.

We certainly seemed to have something very similar in mind. My recipe isn't a classic Alt recipe, more of a "in the style of" recipe.

 

The tricks to an Alt, IMO is that it should be malty but dry (I shoot for an FG of 1.008-1.010 from an OG of 1.048), a solid, but not over the top bitterness (I like 30-40 IBUs for that OG), a mild, but noticeable noble hop character. A very subtle roast from a couple ounces of Roasted Wheat or Carafa Special isn't out of character.

 

1007 is the best yeast, but it is a pain to drop out. I've learned to use WLP011 as a nice substitute, and it drops clear like a British yeast. However, you need to be careful with recipe and mash schedule to make sure it reaches that critical dryness; don't Americanize the OG, use very little to no Crystal Malt, and mash low (149F works for me).