RedX Red Ale
9 lbs Best Malz RedX malt
4 ounces Belgian Special B
4 ounces Thomas Fawcett & Sons Dark Crystal #1 (about 85L)
1 oz Mandarina Bavaria pellets 7.2% for 60
1 oz Mandarina Bavaria pellets 7.2% for 10
1 oz Mandarina Bavaria pellets 7.2% into the 175° whirlpool and stand/steep for 20-30 minutes
1 oz Mandarina Bavaria pellets 7.2% dry hop for 5 days
Wyeast 1056 American Ale yeast
I don't really have OG/FG numbers because my app (tastybrew) doesn't have RedX. I plugged "Munich" into it but the OG shows only 1.047 which I know is not right. This should have a decent, deep red color (maybe SRM 12-13). IBUs come to 43. All filtered tap water, balanced water profile, Ca 60, Cl 48, SO4 53. Mash around 150°. Should be crisp.
Oh, duh... the other thread is HERE and I originally envisioned this as a SMaSH beer.
Edited by Village Taphouse, 27 June 2015 - 07:31 AM.