I am finally going to brew with Red X. I have wanted to for over a year. Tomorrow I’m brewing a red Imperial IPA. Those that have used this malt, please chime in on what you think of my malt bill… while I still have time to change it.
13 lbs Red X Malt (12.0 SRM) 59.1 %
6 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) 27.3 %
2 lbs Munich Malt - 10L (10.0 SRM) 9.1 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)
That’s going to make for quite a malty IIPA. Red X is in the ballpark of a Light Munich malt in flavor. If you really want to use it in an IIPA, I’d swap out the Munich and Pale ale malt for Pale 2-row or Pilsner malt to keep it from becoming too bread-crusty. I’m also not sure what the effects will be on the color if you have a significant amount of other malt mixed in.
My personal opinion would be to swap the Munich with lighter base malt. Although I like red x, it has sort of a Carmel toffee thing going on which can be pretty potent. Next time I use it I am going 50/50 pils/red x and make up color lost with a small amount of dark roasted grain.
My post came in right after. +1 to erock
Awesome! That’s what I needed to know. Thanks guys. This is what I think I’ll try. It should be red enough.
11 lbs Red X Malt (12.0 SRM) Grain 50.0 %
10 lbs Pilsner Malt (Rahr) (1.7 SRM) 45.5 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)
My 100% Red X lager is pretty blazing red at an estimated 13 SRM. I like what you have and think you will be more happy with that for a DIPA.
I think you will be happy with that recipe from a flavor standpoint. I’ve never used Red X lower than maybe 85-90% of the malt bill. I’m not sure if the Pilsner malt may shift the color to the orange a bit, but I think it’s worth a shot. Let us know how it turns out!
+1: Above 14 SRM and I’ve been of the opinion it’s too dark for my goals… on my equipment.
I brewed this yesterday. I followed the second recipe I posted above: 11 lbs. Red X, 10 lbs. Pilsner.
I like the color but it is not red. After I taste this iteration I may bumping the ratio to 75% Red X on the next one.
looks good anyway. FYI- if Red is what you want-IME its 100% thats required. or very high % and some carared for IPA work also.
I have been planning a beer with RedX for a while. I’m thinking 97/3 RedX/C120, 4.5-5% ABV, 20-25 IBU. Mashed low and fermented with 007.
sounds great. I love 007…its my english equivalent to 090.
Looks nice anyway. Nice shade.
I agree completely! And if the flavor profile is right on this go-around, then I’m keeping it where it is.
The beer came out right at 1.090. I’m using US-05, and I used 2 oz. each of Amarillo, Centennial and Columbus on a 30 minute hop stand at 140*. I’ll do the same hops in the same amounts for dry-hopping. Can’t wait to taste it!
I will be kegging my Red X IPA in a few days. This was my recipe
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph’s Ruff and Ready Red
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Red IPA
TYPE: All Grain
Taste: (30.0)
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 16.6 SRM
Estimated IBU: 54.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
11 lbs RedX (BestMälz) (15.2 SRM) Grain 1 100.0 %
1.00 oz Cascade [7.20 %] - Boil 60.0 min Hop 2 26.8 IBUs
4.00 oz Cascade [9.30 %] - Steep/Whirlpool 60.0 Hop 3 27.6 IBUs
1.0 pkg American West Coast Ale (Lallemand/Danst Yeast 4 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs
My OG was 1.060. I threw my hops in at 170 degrees and let them sit for an hour.