Made this Thursday and here is the final iteration. OG came out a little higher than expected. The Santiam was supposed to go in at 10min but because of a minor kid crisis in the house it went in at 5min instead. The wort going into the fermentor was a deep orange-red color. I pitched a healthy load of 011 from a stepped starter and let it go at 60F for 12 hours. This ramped up to 62F by 24hrs. and I have since cranked it up to 64F.
This Red-X is interesting. It had a really nice deep malty smell and flavor. Also, chewing on it showed different individual grains tasted different. Never noticed that with other base malts before. Some tasted pretty much like Munich while others were sweeter. Some were even sourdoughy like Special Roast, if you have ever tasted that one.
Alt-ish Red
6 gallons
OG 1.051
SRM 14
IBU 34
10# Red-X (98%)
3 oz. Fawcett Pale Chocolate (2%)
Mash @152 for 90min.
18g Gr. Magnum @ 60min.
15g Santiam @ 5min
WLP011
Edited by nettles, 18 October 2014 - 06:09 AM.