I would think it would have a similar effect to munich in small amounts. Somewhere between light and dark.I was thinking about doing a lighter beer with 5-10% red x and the rest 2 row. Would the red x add much at that much flavor at a small percentage
That looks a bit orange to me. You should get a decent red hue suitable for an IRA.
That's really a sweet lookin' brew. I've still got about 10# of Red-X sitting around and some left-over Munich as well. Problem solved!View attachment 736758
I brewed a Red IPA with a grain bill of 86% redx, 10% munich and the rest of the grain bill split between roasted barley and aromatic malt. Hops were mostly Eldorado along with some Mosaic and MJ m44 yeast. I am pretty happy with the end result, I especially like the color (srm18). I think next time I'll add a little more hop flavor as this recipe is a bit mild for my liking.
Imo not suitable for an Irish red. Too much (good) flavour in this. Irish red derives it's colour from roasted barley, not highly kilned malts. Even adding crystal is debatable, original thing would be some UK pale, mo or similar, plus a dash of roasted barley.
Guess I'll have to call it an "Irish-American Red."Imo not suitable for an Irish red. Too much (good) flavour in this. Irish red derives it's colour from roasted barley, not highly kilned malts. Even adding crystal is debatable, original thing would be some UK pale, mo or similar, plus a dash of roasted barley.
However, red-x shines in everything American. Red ale, red IPA, everything with strong hop accent. Probably red Belgian something would also work well.
.... I mean at the end, of course, you can brew what you like and I'm pretty sure that a smash with noble hops and a clean yeast will yield a pretty tasty beer it's just not what would be described as an Irish red in Ireland.
But on the other hand... I had American red ales in Ireland that were sold as Irish red, so.... Nobody actually cares