Author Topic: Belgian Red X  (Read 637 times)

Offline narcout

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Belgian Red X
« on: April 08, 2016, 09:12:48 AM »
The all Red X lager I brewed last year turned out pretty nicely, and I was thinking maybe it would pair well with a Belgian yeast.

Something like:

100% Red X to 1.050
Bitter with EGK
Finish with Saaz and/or Styrian Goldings
Wyeast 3522 or maybe 3739 (which I haven't used before but sounds like it might work well)

The choice of yeast is the most difficult for me.  My experience with Red X is that it has a light tartness to it, which I perceived almost as a cherry flavor.  I want a yeast that will complement that with mild/moderate fruit and phenols but without adding additional tartness.

Thoughts?
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Online goschman

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Re: Belgian Red X
« Reply #1 on: April 08, 2016, 09:19:05 AM »
I like it. I was drinking my 100% red x lager last night and noticed a cherry like flavor for the first time. I don't get any tartness but I get an interesting mix of flavors including light toffee and caramel.
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Online HoosierBrew

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Re: Belgian Red X
« Reply #2 on: April 08, 2016, 09:46:52 AM »
Yeah, that could be great with 3522 (one of my favorite Belgian yeasts). I may try that out sometime. I say go for it.
Jon H.

Offline yso191

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Re: Belgian Red X
« Reply #3 on: April 08, 2016, 11:46:38 AM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.
Steve
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Offline erockrph

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Re: Belgian Red X
« Reply #4 on: April 08, 2016, 12:13:43 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.
That's interesting, because I've never picked up on a crystal malt sweetness in my Red X beers. To me, the flavor is really close to light Munich malt, and I'm a big fan of it.

To the OP, I'd be tempted to use WY3864 since it's available right now, I think the plum esters would be a nice compliment to the Red X character. WY1762 would be another nice one in a similar ballpark.
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Re: Belgian Red X
« Reply #5 on: April 08, 2016, 12:37:13 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.
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Online klickitat jim

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Re: Belgian Red X
« Reply #6 on: April 08, 2016, 01:12:24 PM »
I think its more like a 12ºL Vienna

Offline yso191

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Re: Belgian Red X
« Reply #7 on: April 08, 2016, 01:21:37 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

Very interesting!  I may go 100% next time.
Steve
All Hands Brewing

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Re: Belgian Red X
« Reply #8 on: April 08, 2016, 01:34:08 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.

My experience is somewhat similar to yours however I have found the sweetness to decrease considerably after a few weeks. My friend did a red IPA with it and had the same experience.

Very interesting!  I may go 100% next time.

I think next time I use it I am going to go pretty much the same route you did. 50/50 pils/red x with a bit of roasted grain to make up color. Sorry to go off topic...
« Last Edit: April 08, 2016, 01:36:49 PM by goschman »
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Offline narcout

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Re: Belgian Red X
« Reply #9 on: April 21, 2016, 10:05:46 AM »
I decided on the 3522 and will be brewing Saturday night.

I picked up 10 lbs. of Red X which would get me 6 gallons at 1.051, but I might use a little less and make up the gravity with some cane sugar.
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Re: Belgian Red X
« Reply #10 on: April 21, 2016, 10:08:19 AM »
Sounds really good. I like the idea of the sugar, too.
Jon H.

Offline narcout

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Re: Belgian Red X
« Reply #11 on: April 25, 2016, 09:39:54 AM »
Well, I got it done.

From my previous experience with Red X, I knew it was more acidic than Bru'n Water would project so I targeted a mash pH in Bru'n Water of 5.54.  Actual mash pH was measured at 5.34.

« Last Edit: April 28, 2016, 04:56:01 PM by narcout »
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