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Quote from: goschman on December 30, 2015, 02:37:23 pmQuote from: Wort-H.O.G. on December 30, 2015, 02:32:49 pmwhat do you mean by cut through the red x? the IPA I make with red x vs. pale malt didn't present any challenges for me regarding hop taste, aroma.I thought 100% Red X would be pretty malty and may cover up some hop character. I would think that 100% munich vs 100% pils would change the hop character considerably. Maybe I am mistaken.yeah understand you now. so i didn't find it to be a malt bomb. I used 200ppm sulfate and 55ibu, and dry hops also. didn't deviate hop schedule at all as done when i use pale ale malt base. definitely doesn't taste like you're drinking a rich munich malt beer. edit: i like a hoppy lager in the 40ibu range, dry crisp. you could go 100ppm sulfate and 40ish IBU and probably be pretty happy for first run.
Quote from: Wort-H.O.G. on December 30, 2015, 02:32:49 pmwhat do you mean by cut through the red x? the IPA I make with red x vs. pale malt didn't present any challenges for me regarding hop taste, aroma.I thought 100% Red X would be pretty malty and may cover up some hop character. I would think that 100% munich vs 100% pils would change the hop character considerably. Maybe I am mistaken.
what do you mean by cut through the red x? the IPA I make with red x vs. pale malt didn't present any challenges for me regarding hop taste, aroma.
30IBU would be my minimum for a 1.050 red x lager if I wanted it balanced. 30-40. I have a red x conditioning that was 30IBU magnum at 60 then 2 oz mandarina at 170/30 and another 2oz at 120/15. Quick carbed it seemed like an APA married to a Märzen.
Quote from: klickitat jim on December 30, 2015, 02:52:22 pm30IBU would be my minimum for a 1.050 red x lager if I wanted it balanced. 30-40. I have a red x conditioning that was 30IBU magnum at 60 then 2 oz mandarina at 170/30 and another 2oz at 120/15. Quick carbed it seemed like an APA married to a Märzen.curious-what yeast and what sulfate to chloride ratio did you end up with on this one?