I have about 15 lbs of Best Malz RedX and I also have 4 ounces of Mandarina Bavaria pellets @ 7.2%. I'm considering a 100% RedX grain bill and then maybe 20 IBU of MB at 60, maybe a 10-minute addition and then a big whirlpool addition. I have 2308, 2002 (Gambrinus-PC) and also 940 lager yeasts waiting in the green room and I'm going to make a starter with one of them shortly. So the beer could be German, Czech or Mexican. A question for those of you who have used RedX as 100% of the grist, did you mash on the low side because of the deep character of this malt? Andy, I know you like your beers to finish dry so I wonder where you mashed for your 100% RedX beer. Everyone's system is different so instead of throwing out a number, just let me know if you mashed low, medium, high, etc. and I will adjust. I rarely go outside of the 149-152° mash temp range and I was considering 150° which I consider low-ish on my system.
I made 2 RedX beers recently (one in a keg and one still in primary) that were maybe 50% RedX. The color on those beers is very nice and I expect the 100% version to be stellar. Cheers.