3 replies to this topic

[Big Nake]

I had this Wyeast 2002 Gambrinus that I used in a Pilsner already and I had a vision for the next run of it. I wanted to give the beer just a bit of color and decided to get it by using RedX. My calculator didn't have RedX as an option so in my recipe I entered it as Dark Munich with an SRM of 10 because I thought I read that RedX was a 10L grain. The resulting beer looks like it's going to be either very dark gold or a very pale amber color. I had very quick fermentation starting within a couple of hours of pitching into well-oxygenated wort.

Prague Pilsner

7.5 lbs Avangard German Pilsner
2.0 lbs Best Malz RedX
20 IBUs of a mix of Spalt and Hallertau Mittelfruh (these were both 2.7% so it was about 1.75 ounces total)
1½ ounces Czech Saaz 2.4% for 10
1½ ounces Czech Saaz 2.4% into the whirlpool
Wyeast 2002 Gambrinus Lager Yeast

OG: 1.052, FG: 1.011, IBU: 26, SRM: 7, ABV: 5.0%

I seemed to get some nice, deep maltiness from the RedX based on the aroma of the wort. I mashed at 150.3°, all filtered tap water, a very small amount of gypsum into the mash with more calcium chloride, mash pH of 5.27 and a really nice, crystal-clear wort that had a dash of color. Not sure how the final beer will look in a glass but SRM 6-7 looks about right. I hadn't thought of using the RedX this way but this is what happens when you use it for just 20% (or so) of the grain bill. This 2002 smells like beer heaven too. I racked a Czech Pils from primary yesterday to get at the yeast and the kitchen smelled like a Beer Garden in the Czech Republic! Cheers.

Edited by Village Taphouse, 12 April 2015 - 07:23 AM.

[neddles]

That looks like a nice beer Ken. I used Red-X at about 15% in an AAA. I used it basically like you would munich on top of a base of 2-row. I thought it worked quite well lending a malty base to the beer.

[Big Nake]

This beer has been fermenting nicely and the aroma is really nice. I feel like the small percentage of RedX really boosted the maltiness on this beer. Hard to tell at this stage, clearly but the aroma has a nice, deep character interspersed with the robust aroma of Saaz. More later...

[positiveContact]

if well executed it's hard for beers like this to go wrong.  dat process tho.