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Crazy @$$ RedX Red Ale


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#1 Big Nake

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Posted 22 October 2014 - 01:17 PM

So I made this pseudo-alt with WLP011 and it's done. I was not familiar with the character of WLP011 and I was a little hesitant to use it. But the aroma from the airlock on that beer seemed pretty good to me. I thought it would be a waste to dump it after just one use although I'm still a little squeamish about it. I was going to use the RedX malt, some Mandarina Bavaria hops and the WLP011 which would be THREE ingredients I don't really know that well. So I backtracked a little and came up with this...

RedX Red Ale

9 lbs Best Malz RedX malt
4 ounces Thomas Fawcett & Sons Dark Crystal #1 (about 85°L)
.4 oz Magnum pellets 12.1% for 60 mins (about 4.8 AAU)
1 oz Hallertau Select pellets 5.3% for 10 minutes
1 oz French Strisselspalt pellets 2.8% for 5 minutes
1 oz Crystal pellets 3.6% for 2 minutes
White Labs 011 Euro Ale Yeast


The color should come in around 13-14 SRM and the IBUs are around 30-32. Mash around 150°, balanced water profile, etc. Water is filtered, grain is measured out and milled. Brewing early tomorrow morning.

#2 positiveContact

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Posted 22 October 2014 - 01:22 PM

so the redx red ale isn't he pseudo alt?  I'm a little confused about what has been made and what has yet to be made.



#3 neddles

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Posted 22 October 2014 - 01:44 PM

Did you taste your pseudo-alt to see if you got any funny flavors from the WLP011? Mine is tasting righteous, very promising.



#4 Big Nake

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Posted 22 October 2014 - 02:03 PM

so the redx red ale isn't he pseudo alt?  I'm a little confused about what has been made and what has yet to be made.

The alt was made in early October and it's ready to go to secondary. I just wasn't sure what to do with the WLP011 (use it again or retire it) but I came up with this. I sort of hate to risk wasting the RedX if this yeast isn't my cup of tea but I'm pressing on. :P

Did you taste your pseudo-alt to see if you got any funny flavors from the WLP011? Mine is tasting righteous, very promising.

No, not yet. In fact, I rarely taste beers 'in-progress' because I don't want to futz with them anymore than necessary. The aroma was very nice during the active fermentation and I think that if something was not in line with my tastebuds, I would have picked it up in the aroma. I have a bunch of hops committed to upcoming beers but I had some random hops with no batch in mind so I came up with this one. Should be interesting.

#5 Poptop

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Posted 22 October 2014 - 06:43 PM

Just adding to my Alt'ish Red to be brewed week 1 November. Am so thankful for all these posts.

#6 Big Nake

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Posted 23 October 2014 - 05:29 AM

Mash started around 6:30 this morning. The color of the wort was nice and the aroma was really interesting. Very Munich-like. I got my mash pH to 5.2 and everything lined up nicely. I may snap a pic when I'm transferring from brewpot to primary so I can document the color a bit. I used this particular british crystal because it's got a very deep amber-red color to it. There is much more red in this crystal than any other I have used but it's not so dark that it would just make the beer lose its redness. At only 85L (and only 4 ounces in 5 gallons), it's just enough to push the red a little bit. Special B could have done that as well but at 155L, I didn't want to completely step on what the RedX was bringing to the party. Cheers Peeps.

#7 Poptop

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Posted 23 October 2014 - 05:47 AM

Interested to see the color, keep us posted. My "Alt-ish" RedX is set to brew in a cpl weeks and will have .25 oz each Simpsoms crystal 165 and CaraAroma

#8 Big Nake

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Posted 23 October 2014 - 05:53 AM

Interested to see the color, keep us posted. My "Alt-ish" RedX is set to brew in a cpl weeks and will have .25 oz each Simpsoms crystal 165 and CaraAroma

That should be nice. I'm thinking that the RedX malt being used as a base malt is going to pave the way for some really nice beers that are RED. I used to be able to get a liquid MEDIUM-colored extract (LME) that when combined with a bit of C120 (I think) would make a nice red beer. That was in my extract days. When I moved to AG, I had the hardest time trying to formulate a red beer. I got pale-ale colored and amber-ale colored beers but not red. I will snap a pic and post it later today.

Edited by KenLenard, 23 October 2014 - 05:53 AM.


#9 Poptop

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Posted 23 October 2014 - 06:45 AM

Brother Ken you're the dude that turned me onto the B/120 combo and I've pulled some great maroons. Plus awesome tastes

#10 Big Nake

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Posted 23 October 2014 - 09:45 AM

Transferring clear, red wort...
Posted Image

Into the primary...
Posted Image

Edited by KenLenard, 23 October 2014 - 09:45 AM.


#11 Poptop

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Posted 23 October 2014 - 10:16 AM

Beauty



#12 Big Nake

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Posted 27 October 2014 - 07:28 AM

I have kept the temp of this beer cool from the start... 60-62° for the most part. The aroma from the airlock is very nice & clean with some clean, noble(ish) & spicy character. I think I'm going to retire the WLP011 after this batch as I have 1056 and WLP001 waiting to ferment a bunch of pale ales I'm going to make. Once I taste these WLP011 beers, I will post back. Cheeahs.


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