Your experience of Red-X?

[DuncB]

I think they suggest a bit of rye in those. Been looking at doing one myself and was going to copy grain bill for this one from brewdog.
Their numbers seem wrong and hops all over the place but tempting as a first 100% brett.

 

[Beer666]

@DuncB Have you had a bottle? I saw that the other day somewhere on here. I have had a few and quite enjoyed it, not sure why they call it a sour though but its definitely drinkable. Probably do a raw version and chuck some oak in there. Have 5 or 6 strains of brett. I have done 100% brett beers before but always sour.

 

[Broothru]

I have done over a hundred lagers now and every now and again i get the urge to try something darker. I really got the idea from a Mexican Vienna lager with corn. For some reason i ended up swapping the corn for rice and had to use bohemian as i had used the Mexican slurry on the previous batch.

Thinking about doing a red-x brett IPA next. Lots of USA hops. Do you think i should add some crystal for the brett to chew on?

A Mexican "Vienna" is exactly what Modelo Negra is: a Vienna brewed with some New World grains, and hops and yeast derived from Germany. It's a beer I revisit from time to time and is on my To Brew list for this year.

 

[DuncB]

@Beer666
Agree with you, I think it's the way it's on the DIY dog pdf.

In there book Beer for Geeks where I first saw the recipe it is not in a sour category.

I'm planning to have a crack at it, just growing up the brett now.

 

[Garage12brewing]

Here is the final product of my SMASH Red X / Sasquatch B.C. hops... it really taste between a Pale ale and a Red ale. The color isnt that red to me... maybe it depend on grains batches I dont know. Its very smooth and drinkable. The Red X malt would be a good grain to make an IPA from only this malt.


The final recipe was using 6oz of hops and not 8oz total ( I was sure I had 8oz of that hops when I created my recipe but on brew day I realized that the pack was 6oz )

11lbs Red X malt
1oz Sasquatch 6.6AA 60min
1oz Sasquatch 6.6AA 45min
1oz Sasquatch 6.6AA 30min
1oz Sasquatch 6.6AA 5min
1oz Sasquatch 6.6AA 0min
Nothinham dry yeast hydrated
1oz Sasquatch 6.6AA DRY HOP 7 days

1.055 / 1.010FG

 

[Miraculix]

Here is the final product of my SMASH Red X / Sasquatch B.C. hops... it really taste between a Pale ale and a Red ale. The color isnt that red to me... maybe it depend on grains batches I dont know. Its very smooth and drinkable. The Red X malt would be a good grain to make an IPA from only this malt.


The final recipe was using 6oz of hops and not 8oz total ( I was sure I had 8oz of that hops when I created my recipe but on brew day I realized that the pack was 6oz )

11lbs Red X malt
1oz Sasquatch 6.6AA 60min
1oz Sasquatch 6.6AA 45min
1oz Sasquatch 6.6AA 30min
1oz Sasquatch 6.6AA 5min
1oz Sasquatch 6.6AA 0min
Nothinham dry yeast hydrated
1oz Sasquatch 6.6AA DRY HOP 7 days

1.055 / 1.010FG


View attachment 733527

I think you are right regarding the IPA. I just made a pale ale with it, 30 Ibus, OG 1.052, and I could totally see it with more Ibus and higher OG in IPA territory.

It is actually one of my best, if not my best APA I ever made. Lutra Kveik, 8% spelt malt, rest Red-X plus Chinook and Simcoe. Pretty simple but goooooooood!

The Malt flavour comes out nicely, it does not need any crystal or Munich or whatever to give you some flavour, it is flavourfull on its own.

I think your sample would be nicely red, if it would be clear. As long as it is cloudy it tends to be more of a brownish colour. Also, everything that would raise the Gravity above 1.05 would need to be substituted by pilsener or other very pale malt, as the red colour is only working up until that gravity. Put more red x into it and the colour becomes brown.

 

[Garage12brewing]

I think you are right regarding the IPA. I just made a pale ale with it, 30 Ibus, OG 1.052, and I could totally see it with more Ibus and higher OG in IPA territory.

It is actually one of my best, if not my best APA I ever made. Lutra Kveik, 8% spelt malt, rest Red-X plus Chinook and Simcoe. Pretty simple but goooooooood!

The Malt flavour comes out nicely, it does not need any crystal or Munich or whatever to give you some flavour, it is flavourfull on its own.

I think your sample would be nicely red, if it would be clear. As long as it is cloudy it tends to be more of a brownish colour. Also, everything that would raise the Gravity above 1.05 would need to be substituted by pilsener or other very pale malt, as the red colour is only working up until that gravity. Put more red x into it and the colour becomes brown.

After reading your reply I might be wrong on my OG... might be closer to 1.050 ( I tryed to follow the recommandation for that malt ) I will certify that tonight. Yes my beer is still cloudy because it only have been bottle conditioning 1 week and in the fridge for one night ( only that bottle ) I was too excited to taste it but all the bottles will follow the normal procedures hahaha !

Yes the malt is very good used alone. I only feel that my APA would need more biterness even if it will please many people the way it is... thing that was hard to get from the hop I was using ( 6.6%A.A. )

I might brew with this malt again but I would go toward an IPA to get more bitterness from appropriated hops.

 

[Immocles]

I can't find a picture of my red X batches, but I agree that when it clears up some more, the red will poke through. I find that I like it at about a 70%/30% red malt/2row ratio myself. It's a fun, flavorful malt to mess around with, for sure.

 

[Beer666]

I made this before i got my new sack using up all the red-x i had left. I only had a few kilos of red left hence the grainbill but i was extremely happy with this beer. The acidity sits so well with the crystal, i was gutted when i poured the last glass. I like to drink a glass of this with a pint of lager. Made a similar beer last night, should be ready in 4 to 6 weeks.

Red Brett sour no boil
OG 1050
FG 1006

2.35 kg red-x
2.35 kg crisp wheat
150g melanoidin
250g extra dark crystal 160l

What do you all think about the grainbill for a red funk punk style beer? Red-x and a bit of wheat?

 

[Miraculix]

View attachment 734011

I made this before i got my new sack using up all the red-x i had left. I only had a few kilos of red left hence the grainbill but i was extremely happy with this beer. The acidity sits so well with the crystal, i was gutted when i poured the last glass. I like to drink a glass of this with a pint of lager. Made a similar beer last night, should be ready in 4 to 6 weeks.

Red Brett sour no boil
OG 1050
FG 1006

2.35 kg red-x
2.35 kg crisp wheat
150g melanoidin
250g extra dark crystal 160l

What do you all think about the grainbill for a red funk punk style beer? Red-x and a bit of wheat?

I would totally skip the crystal and melanoidin and lower the wheat to 10% at max. Red X is so flavourful on its own, it doesn't need any "enhancer" imo.

 

[lumbergh]

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

 

[MaxStout]

Just hearing about this malt. I might have to do a SMASH Irish red with it. Interesting how that maltster was able to get that color while keeping 60L of DP.
Beersmith gives me this preview.

 

[Beer666]

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

I would think it would have a similar effect to munich in small amounts. Somewhere between light and dark.

Just hearing about this malt. I might have to do a SMASH Irish red with it. Interesting how that maltster was able to get that color while keeping 60L of DP.
Beersmith gives me this preview.

View attachment 736553

That looks a bit orange to me. You should get a decent red hue suitable for an IRA.

 

[MaxStout]

Might be the color rendering in BS. I just plugged in the grain, that's what I got.

 

[Tpeters]

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.

 

[Beer666]

I have this fermenting now. Decided to add more wheat so i have enough red left for 2 more batches. I was a bit drunk when brewing so missed my OG by 8 points. Also added some pedio the next day thinking it was brett. Hopefully the IBU's will be high enough to prohibit souring or this beer could end up being blended.

25l batch
OG 1042
4kg red x
1kg wheat
500g flaked oats

20 IBU hop tea.
20g mosaic, 40g citra and 40g simcoe steeped at 75.
Using all the brett strains i have as far as i remember. WLP648,650,653. Beersel blend and sour batch kidz.

 

[Broothru]

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.

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!

 

[Miraculix]

Just hearing about this malt. I might have to do a SMASH Irish red with it. Interesting how that maltster was able to get that color while keeping 60L of DP.
Beersmith gives me this preview.

View attachment 736553

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

 

[MaxStout]

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

Guess I'll have to call it an "Irish-American Red."

 

[MildCharisma]

I did a Red-X IPA last year that was 94% Red-X, 5% CaraRed and 1% CaraAroma with Amarillo, Cascade and Mosaic.
View attachment 730624

Any more details on the hop additions?