Red X IPA

[Joshua Ballard]

This is my first post here, looks like s great place to fire up some discussions.
I am interested in experimenting with RED X Malt from bestmelz and I built a recipe on here.
Just wondering what people think regarding my grain bill and hop selection, I am looking for a deep red IPA with some earthy hops (I have cascade on hand).

Has anyone had any experience with using Red X Malt in an IPA?

Recipe:
50L Batch
Aiming for 1.068 & 52 IBU


12kg Red X Malt (75%)
4kg Pilsner Malt (25%)

100g Cascade 60min boil
400g Cascade 15 Whirlpool at 85c
200g Cascade 4 day dry hop

Safale US05

Ca 88
Mg 20
Na 25
Ci 50
So4 246
Bicarb 40

I am using a fairly simple 3 vessel Herms system, seems to be pretty efficient.

 

[Craigerrr]

I have never used Red X, but I had a quick look at their recommendations, seems adding the pilsner malt in that percentage makes sense.
I would personally bitter with Magnum, partly because I like it, and partly due to it being less costly.
IBU's seem a little low for a 1068 beer, but that is a matter of taste and preference.
Seems there is some backbone there to prop up more IBU's, but again, that is just my opinion.

Welcome to the forum!

 

[Bigbre04]

I use a lot of red x.

I agree with Craig on the magnum. Cascade is not the best bittering hop, efficency wise. I have added several recipes that i have made in the last 2 years, all sold well(or will whenever i get around to it).

For a deep red, i would add a small percentage of dark crystal/Dark(black, black patent, Midnight wheat, choc, etc) malt. honestly it really depends on the flavor profile you are going for. I have found that the dark crystals help a lot with the red color. That being said, i have never brewed over 50% on the red x.

it also looks like your hop schedule is a little wonky. i would work on that a little further.

I have intentions to build a red sour ale recipe using red x for the next time i used red fruit or dark fruit.

Red IPA(Red Legs)--pretty good, sort of a blend between old and new school IPA hop schedule.
https://www.brewersfriend.com/homebrew/recipe/embed/1463970

DHed Red Lager--dont remember, but probably good???
https://www.brewersfriend.com/homebrew/recipe/embed/1394270

Red Lower ABV Lager--was going to brew this on friday, but schedule changed. Should be tastey
https://www.brewersfriend.com/homebrew/recipe/embed/1485272

Red Ale
https://www.brewersfriend.com/homebrew/recipe/embed/1355104

 

[Josh Hughes]

I love red x. Here is a 60/40 pils red x I’m drinking now.

 

[Bigbre04]

just whipped up a red sour base recipe for a raspberry lemon sour. ill probably brew this next week.

https://www.brewersfriend.com/homebrew/recipe/embed/1491390

 

[Joshua Ballard]

I use a lot of red x.

I agree with Craig on the magnum. Cascade is not the best bittering hop, efficency wise. I have added several recipes that i have made in the last 2 years, all sold well(or will whenever i get around to it).

For a deep red, i would add a small percentage of dark crystal/Dark(black, black patent, Midnight wheat, choc, etc) malt. honestly it really depends on the flavor profile you are going for. I have found that the dark crystals help a lot with the red color. That being said, i have never brewed over 50% on the red x.

it also looks like your hop schedule is a little wonky. i would work on that a little further.

I have intentions to build a red sour ale recipe using red x for the next time i used red fruit or dark fruit.

Red IPA(Red Legs)--pretty good, sort of a blend between old and new school IPA hop schedule.
https://www.brewersfriend.com/homebrew/recipe/embed/1463970

DHed Red Lager--dont remember, but probably good???
https://www.brewersfriend.com/homebrew/recipe/embed/1394270

Red Lower ABV Lager--was going to brew this on friday, but schedule changed. Should be tastey
https://www.brewersfriend.com/homebrew/recipe/embed/1485272

Red Ale
https://www.brewersfriend.com/homebrew/recipe/embed/1355104

You may be right about the hop schedule, I may adjust it a little, I like to keep it pretty simple. I am going to take the advice and go with some Magnum as I have some in the freezer. I also have some Amarillo which may work well.

Your Red IPA looks killer. I may try to get a similar hop profile!

 

[Joshua Ballard]

I love red x. Here is a 60/40 pils red x I’m drinking now.
View attachment 29926

Looks incredible!! I am looking forward to experimenting with RED X

 

[Joshua Ballard]

I have never used Red X, but I had a quick look at their recommendations, seems adding the pilsner malt in that percentage makes sense.
I would personally bitter with Magnum, partly because I like it, and partly due to it being less costly.
IBU's seem a little low for a 1068 beer, but that is a matter of taste and preference.
Seems there is some backbone there to prop up more IBU's, but again, that is just my opinion.

Welcome to the forum!

Now looking at it, I tend to agree, I am going to bump it up to the 65-70 mark

 

[Bigbre04]

Now looking at it, I tend to agree, I am going to bump it up to the 65-70 mark

Higher IBUs are not always good. Its all about the style that you are looking for. I tend to lean towards less bitter, more flavorful on the Hop profile personally. I have 140 batches at my current spot and have never gotten above 60ibu. My current on tap ipas are: pale ale 36, session ipa 40, medium ipa 45, Double Juicy IPA 53. I tend towards the juicy side of things personally.

For a Red IPA you have to decide if you are going West coast red ipa(dank and more bitter) or a more modern hop schedule like above. Magnum is a great bittering hop, Cascade amarillo is a fairly classic combination.

 

[Bigbre04]

Here is another Red IPA that i brewed last year

https://www.brewersfriend.com/homebrew/recipe/embed/1393081

 

[Josh Hughes]

I love red x. Here is a 60/40 pils red x I’m drinking now.
View attachment 29926

I do want to add to the topic that this isnt an IPA so my input was just color and percentages. This is a 4.7% 26 ibu lager

 

[The Brew Mentor]

I'd have to dig through my recipes, but I brewed with it a few years ago and really liked it.
https://www.brewersfriend.com/homebrew/recipe/edit/646638
I'd have to revisit it, as I've done some water modifications since then.

 

[Bigbre04]

I was reading about Red beers and SRM seems to play a large part in the actual final color. From my brews, I have found that if i shoot for 12-14SRM it comes out a ruby red. Lower and it is really just an amber.

The crystals/dark malts play a major factor, and contribute that extra dark red edging that you can see in things like stouts or porters. To me the crystals and dark malts are important additions for the red color.

You can achieve a light malty beer while still bringing it up to the higher SRMs by using Midnight wheat in combo with red X.

 

[Craigerrr]

Keep in mind that you will get all kinds of variety in responses, and that is as I mentioned in large part due to the taste preferences of the brewer.
IBU's in the end are subjective as they are perceived differently by everyone's senses.
They are also a recipe based prediction which can vary depending on water profile.
the 52 IBU's seem low to me, but may seem high to others.
What would make sense would be for you to brew it, then decide if you like it, and whether you want to increase, or decrease the bitterness to your taste.
Let us know what you end up doing, what the results are, if you like it, and if you plan to change anything.