Author Topic: Red Lager  (Read 925 times)

Online goschman

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Re: Red Lager
« Reply #15 on: December 30, 2015, 09:50:01 PM »
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.

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.

Cool. Thanks for the advice. Still not so sure. I probably should bump up the sulfate for sure. I think I have it set to amber balanced with 75 ppm.
On Tap/Bottled: Amber Rye, Hazeless Daze IPA, Gringo Mexican Lager, G Pils, Doppelbraun                

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Online klickitat jim

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Re: Red Lager
« Reply #16 on: December 30, 2015, 09:52:22 PM »
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.

Offline Wort-H.O.G.

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Re: Red Lager
« Reply #17 on: December 30, 2015, 09:53:06 PM »
based upon what I think you're looking for-lower emphasis on malt and little more hop forward, you may be happier with lower chloride and higher sulfate levels....100pm sulfate, 50ppm chloride for example.
Ken- Chagrin Falls, OH
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Vienna IPA          O'Fest
Dort
Mead                 
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Offline Wort-H.O.G.

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Re: Red Lager
« Reply #18 on: December 30, 2015, 10:01:00 PM »
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.

curious-what yeast and what sulfate to chloride ratio did you end up with on this one?
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Online goschman

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Re: Red Lager
« Reply #19 on: December 30, 2015, 10:32:11 PM »
Thanks guys. Seems that I have some more tinkering to do. Definitely gonna bump up the good a tad and adjust the water closer to 2:1 so4 to cl
On Tap/Bottled: Amber Rye, Hazeless Daze IPA, Gringo Mexican Lager, G Pils, Doppelbraun                

Fermenting: Maibock
Up Next: Gringo, Pils?

Online klickitat jim

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Re: Red Lager
« Reply #20 on: December 30, 2015, 11:17:11 PM »
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.

curious-what yeast and what sulfate to chloride ratio did you end up with on this one?
Wyeast 2352 Munich II

My well has no CaSO4 or CaCl unless I add it. Its low Ca, like 17ppm. On that beer I added 3g CaSO4 to both mash and sparge which should have gotten me to about 70ppm Ca almost all from SO4. No CaCl added.

Online goschman

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Re: Red Lager
« Reply #21 on: December 31, 2015, 05:38:36 PM »
So I went with

9 g FWH
9 g 60 min
28 g 20 min
28 g 5 min

~35 IBUs

Water is somewhere between amber balanced and bitter
Ca - 66
Mg - 7
Na - 14
SO4 - 93
Cl - 50

Estimated mash pH 5.4
On Tap/Bottled: Amber Rye, Hazeless Daze IPA, Gringo Mexican Lager, G Pils, Doppelbraun                

Fermenting: Maibock
Up Next: Gringo, Pils?

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Re: Red Lager
« Reply #22 on: December 31, 2015, 08:55:07 PM »
Looks like a good plan.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest