Awesome! That's 100% RedX right?
I'll keg mine in a couple days.
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The RedX is listed as Munich 10 in the photo. Mashed at 151 (probably should have been higher)
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So... I hear 100% leads to brown, and mine is bronze, so I don't see where red plays in...
Lol. It's been carbing for like five days and I pulled a pint. I should've posted a pic but the short story is that it came out somewhere between dark gold and bronze. I'd call it an "all day drinker." There's nothing not to like but it could definitely use more special grains for a roasted or biscuit flavor. I kept it super basic though cuz I wanted to see what the RedX was all about.
It's good, but not exceptional. And not hit of redness.
So... I hear 100% leads to brown, and mine is bronze, so I don't see where red plays in...
Let me know when and I'll bottle from my keg and maybe meet you at bader or something to trade?
(I guess this wasn't the short version... Sorry for the ramble)
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Damn, Droptop is my fav from my oregon days, would love to try yyour recipe but red x isn't avail at my lhbs
My LHBS ships, so you could order it online. Baderbrewing.com (I don't work for them; just giving you an option of where to get some RedX)
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10.5 lb 2 row
1/2 lb each crystal 10* and honey malt
1/4 lb special b
Bitter with magnum and late hop with simcoe and add about 1/4 lb lactose sugar.
Lactose? That's interesting, would have never thought about that in Drop Top. Went through multiple cases of that for parties
I'll try it out, with my normal 2.5g batch size here this weekend. Mash at 150 ok? I usually do 90 minute mashes for attenuation sake. Also, US-05 I'm assuming?
10.5 lb 2 row
1/2 lb each crystal 10* and honey malt
1/4 lb special b
Bitter with magnum and late hop with simcoe and add about 1/4 lb lactose sugar.
DanH: I liked your brew much better than mine. Didnt last very long!
I also took a bottle inside Baders. They cracked it open and it sat for a little bit before we got around to tasting it. I think the problem with my beers is that its being served too cold. The malty munich like flavors pulled through more after it got a little warmer. I have my keg in a fridge with no real temp control of any kind. I think I am about to pull a pint of mine and let it sit for a bit before drinkin it.
Going to brew this next weekend, why not just use simcoe for both bittering and flavor? Half an ounce at fwh and half at 20 puts the ibu's at 19 according to brewersfriend
Hah! Maybe, if I don't like it then surely
My biggest issue with using Magnum is for a 2.5g batch I would have to use a ridiculously small amount that I can't measure. .25oz is easier, just 1/4 the bag of pellets!
Got a reply from Widmere, apparently Drop Top is being made with Cascade at this point, when I verified that they said they always adjust to what they have on hand.
All the rest of the ingredient list you had spot on. I still think I'm going to brew it with Simcoe.
Damn I'm good ;-)
I'm brewing a Barleywine this weekend with crystal 10, honey malt, special b and I'll do a partial mash with some two row, but ill use lme for the bulk of the fermentables.
Bittered with magnum and flavor hopped with simcoe. Essentially drop top, but I don't think ill add lactose.
So we've strayed a bit from our original topic. No complaints, but I'm just curious, anybody have any more results to share from brewing with RedX?
I brewed a small batch of RedX SMaSH, then split the batch between two 1-gallon glass jugs and fermented one with Nottingham and the other half with Belle Saison. Interestingly, the one with Belle Saison was noticeably darker after primary fermentation was complete. Both have a very nice red color. If I remember, I'll snap a photo or two when I go to bottle them and post it here.
Here are two pics of a split batch I did with Red X as the base grain. My LHBS owner was pretty excited to get this stuff in. He brewed a SMaSH with Red X and I want to say Hallertau or something similar. His beer was REALLY tasty. It was more brown then red until the keg was getting near the end, after some conditioning the red came out more.
Mine is a Flanders Red-ish beer. I made a 5 gal batch and split it in two to do some yeast/bug experiments.
5# Red X
2.5# Vienna
2.5# Munich 1
1# White Wheat
.5# Patagonia Especiale` (like special B)
.25# Patagonia C35
The first beer was done with 3522/Brett. L/a pinch of my own sour mix cake
The second beer was done with TYB Lochristi/Wyeast Lacto/Oude Tart dregs (which I drank while brewing)
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