14 replies to this topic

[Poptop]

Hey Fellas, thinking about spinning off a Red-X Rye on Sunday, looking for something with a healthy malty backbone and a modest rye peppery nose and mouth feel to it. I've also been using quite a bit of the Motueka's lately as I really like it's spicy character. I'm still working on the bill but here's what I have so far. It should be a nice treat with the cool weather we are finally getting. Cheers.


Boil Size: 7.49 gal
Post Boil Volume: 5.99 gal
Estimated OG: 1.058 SG
Estimated Color: 16.0 SRM
Estimated IBU: 33.8 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes


10 lbs Red X (15.5 SRM) 77.7%
1 lbs 4.0 oz Munich Malt (9.0 SRM) 9.7 %
1 lbs Rye Malt (4.7 SRM) 7.8 %
10.0 oz Carared (20.0 SRM) 4.9 %
1.00 oz Motueka [7.00 %] - Boil 60.0 min 24.2 IBUs
2.00 oz Motueka [7.00 %] - Boil 5.0 min 9.6 IBUs
1.0 pkg Belle Saison

Overnight mash ~ 148

[neddles]

Were it mine, unless you only have 10# of Red-X, I would ditch the Munich. I don't think you gain anything from it. The Red-X is so malty, and similar to munich in a way, that I think it will be completely lost. Also, I would probably at least double the amount of rye as I don't think you will get much from just one pound. Others might feel differently about these things though. 

[HVB]

Were it mine, unless you only have 10# of Red-X, I would ditch the Munich. I don't think you gain anything from it. The Red-X is so malty, and similar to munich in a way, that I think it will be completely lost. Also, I would probably at least double the amount of rye as I don't think you will get much from just one pound. Others might feel differently about these things though. 

+1

[positiveContact]

Were it mine, unless you only have 10# of Red-X, I would ditch the Munich. I don't think you gain anything from it. The Red-X is so malty, and similar to munich in a way, that I think it will be completely lost. Also, I would probably at least double the amount of rye as I don't think you will get much from just one pound. Others might feel differently about these things though. 

 

I can't speak to the red-x since I've never used it but from what I've heard this makes sense.

 

as for the rye I agree.  I think 2 lbs would be a good starting place.

[Poptop]

Great input fellas.

I used a Red-X / Munich combo on an Alt last year on the recommendation of one of the fellas at Farmhouse and that was based on a beer he made with 100% Red-X. He felt it was too thin at 100% and made the Munich suggestion. My Alt had all the malty/bready flavor I was looking for. Next time around I might go 100% Red-X as an experiment. 7% Rye is modeled after a local brewery that makes one of my favorite Saisons. At that amount, it's there in the background and that is all I really want. I'm not a huge rye guy but I do like it in this brewery's Saison and their recipe only calls for 4%.

[positiveContact]

so the red X isn't like munich?

[HVB]

so the red X isn't like munich?

I have seen it compared to a combination of two row, Munich and melanoidin

[Poptop]

I have seen it compared to a combination of two row, Munich and melanoidin

I can see/taste this combo.

[matt6150]

I've made a Red-X Rye a few times now and used 75% Red-X, 25% Rye with great results.

[Poptop]

matt, what hop, yeast and overall character do you make?

[matt6150]

Hops were a combo of mosaic, cascade and cents. Yeast was 1450. Basically a Red Rye IPA I suppose.

[denny]

I've made a Red-X Rye a few times now and used 75% Red-X, 25% Rye with great results.

 

Yeah, my feeling is that you need at least 15-20% rye to even tell it's there.

[positiveContact]

Yeah, my feeling is that you need at least 15-20% rye to even tell it's there.

 

that sounds about right depending on the beer of course.  for instance the beer I just brewed was 14% but it was only rye and base malt (CMC pale ale).  it should be able to shine through at least a little.

[Genesee Ted]

Great input fellas.

I used a Red-X / Munich combo on an Alt last year on the recommendation of one of the fellas at Farmhouse and that was based on a beer he made with 100% Red-X. He felt it was too thin at 100% and made the Munich suggestion. My Alt had all the malty/bready flavor I was looking for. Next time around I might go 100% Red-X as an experiment. 7% Rye is modeled after a local brewery that makes one of my favorite Saisons. At that amount, it's there in the background and that is all I really want. I'm not a huge rye guy but I do like it in this brewery's Saison and their recipe only calls for 4%.

IME Red X is if anything a little much 100%, def not thin. I could def see you swapping a few pounds of the Red X for Munich to keep the combo. Red X is like Munich kind of like Vienna is like Munich, but they are all unique.

[BlKtRe]

IME Red X is if anything a little much 100%, def not thin. I could def see you swapping a few pounds of the Red X for Munich to keep the combo. Red X is like Munich kind of like Vienna is like Munich, but they are all unique.

 

This. We did a side x side 100% Red X and a 80/20 Red X/Munich. The 80/20 definitely was more malty, caramel. I enjoyed them both tho.