BeerBorg

I have been making a beer I really like and quite a few times now and call it my house beer. Simple beer, 10 lbs red x, .5 carapils and EKG hops and 04 yeast. It is a malty beer without a lot of hop presence but a real red color, this last batch I used a lb of pilsner that I had left over from something and 9 lb red x. It changed the color and I swear more malty and a touch more hop. I wouldn't think 1 lb. 10% would do that.

It’s surprising how just a little amount of something can make a difference. 10% in the malt bill is actually a good amount. Some of the recipes I’ve worked on say to use only 5% of a particular grain. I guess even at those numbers it makes a difference.


Sent from my iPhone using Tapatalk

Great! I have never used RedX, I'll keep my eyes open for it.

John Sand wrote:Great! I have never used RedX, I'll keep my eyes open for it.

FWIW - at least for me to get the most intense "red" color out of it in a 1.05ish beer, it's best to just use it all on it's own or with only a little bit of carapils or the like. It doesn't really need anything else anyways. Anything with color just messes with the red hues, any significant dilution also messes with the red hues. (dilution might be good in a bigger beer though).

I could see the 10% pils adding more of a direct sweet malt flavor (vs. the slightly more melanoidin malt like flavor of the RedX). So that could be perceived as more malty in a way by increasing the sweetness. (what is malty vs. sweet is a different discussion, but it's all about perception).

I love Red-X!

Sent from my Pixel 4 XL using Tapatalk

She's a looker!