Irish Red X.

Brewing Processes
1

In 2009 and 2010 I brewed Pasquinelli’s Irish Red Ale (Zymurgy March/April 2009) about a dozen times, and it was always a crowd pleaser. This is the recipe:

INGREDIENTS For 6 gallons (22.7 L)

7.0 lb (3.2 kg) | Maris Otter malt
3.0 lb (1.4 kg) | Munich malt
8.0 oz (227 g) | CaraRed 20
6.0 oz (170 g) | Crystal 120
4.0 oz (113 g) | Roasted Barley
1.5 oz (43 g) | Fuggle 4.6% a.a. pellet hops (45 min)
1.0 oz (28 g) | East Kent Goldings 4.5% a.a. pellet hops (15 min)

White Labs 004 or Wyeast 1084 Irish Ale Yeast

I am going to revisit that recipe but using Best Malz Red X in place of the Munich and Cara Red. Here’s the proposed recipe:

Ingredients for 10.25 gallons.

13 lbs Marris Otter (3.0 SRM)
7 lbs Red X (15.2 SRM)
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
5.0 oz Roasted Barley (500.0 SRM)
85.05 g Fuggles [4.50 %] - Boil 45.0 min 21.7 IBUs
56.70 g Goldings, East Kent [5.00 %] - Boil 15.0 min 8.7 IBUs
2L Irish Ale Yeast (White Labs #WLP004)

OG: 1.055
ABV: 5.4 %
30.3 IBUs
Est Color: 17.3 SRM

I replaced the Munich malt and the Cara Red in Pasquinelli’s recipe with Red X. Everything else is the same except I had to reduce the amount of roasted barley because my LHBS only had the 500L variety.

What’cha think?

Charlie

2

I love red x at 50% or less of the grist or less. Looks good to me!

3

I got my first taste today. It’s yeasty (I kegged it), and not quite carbed up, but I like it. The red is there, but the color is much darker than I hoped for. When I repeat the recipe I’m going to halve the roasted barley.

Charlie