Author Topic: Sacchra 50 in a Red IPA  (Read 894 times)

Offline skyler

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Sacchra 50 in a Red IPA
« on: March 17, 2017, 12:47:00 PM »
Hi guys, I am looking into this Sacchra 50 grain. I have done some serious digging and I just haven't been able to find enough info to build a recipe with. Supposedly the grain behaves in between a Munich malt and a Crystal malt. It's color is 50L and Great Western claims that it "doesn't get in the way of the hops" and recommends it for a "Red IPA." The tricky thing is that it takes 12-15% to actually make a beer red. If this were a regular crystal malt, that would be an insane amount to add to an IPA. Has anyone brewed anything with just Sacchra 50 and base malt? What percentage should I use?

I was thinking either I'd go 12% in a ~1.066 malt bill with just domestic pale ale malt and sacchra 50 or I'd use ~6% and maybe ~2% carafa/blackprinz for color.

Offline HoosierBrew

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Re: Sacchra 50 in a Red IPA
« Reply #1 on: March 17, 2017, 12:59:57 PM »
Denny has - hopefully he'll weigh in. I'm wanting to try it, too. Sounds like maybe a better, or at least different, alternative to Red X which I find over the top malty for some styles.
Jon H.

Offline denny

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Re: Sacchra 50 in a Red IPA
« Reply #2 on: March 17, 2017, 02:47:34 PM »
It's a lot different than Red X.  Much drier.
Life begins at 60.....1.060, that is!

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Offline HoosierBrew

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Re: Sacchra 50 in a Red IPA
« Reply #3 on: March 17, 2017, 02:54:47 PM »
It's a lot different than Red X.  Much drier.


Thanks for the info, Denny. Now I really need to use it.
Jon H.

Offline denny

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Re: Sacchra 50 in a Red IPA
« Reply #4 on: March 17, 2017, 04:27:28 PM »
It's a lot different than Red X.  Much drier.


Thanks for the info, Denny. Now I really need to use it.

It's kinda like a cross between C60 and Vienna.
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Offline HoosierBrew

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Re: Sacchra 50 in a Red IPA
« Reply #5 on: March 17, 2017, 04:28:28 PM »
It's a lot different than Red X.  Much drier.


Thanks for the info, Denny. Now I really need to use it.

It's kinda like a cross between C60 and Vienna.



I could use that in several beers. Sounds great.
Jon H.

Offline skyler

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Re: Sacchra 50 in a Red IPA
« Reply #6 on: March 17, 2017, 05:05:45 PM »
Denny, would you use the same amount of Sacchra 50 as you would Crystal, or could you realistically use 12-15% without producing a cloying caramel bomb? How have you used it?

Offline denny

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Re: Sacchra 50 in a Red IPA
« Reply #7 on: March 17, 2017, 10:44:15 PM »
Denny, would you use the same amount of Sacchra 50 as you would Crystal, or could you realistically use 12-15% without producing a cloying caramel bomb? How have you used it?

Consaidering I normally use anywhere from 10-20% crysatl, I'd say yes.  I really don,t get much if an caramel/sweetness from it.  AAMOF! I've been thinking I should try using it in addition to crystal rather than as a replacement.
Life begins at 60.....1.060, that is!

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Offline skyler

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Re: Sacchra 50 in a Red IPA
« Reply #8 on: March 19, 2017, 06:33:26 AM »
Ok, my plan is to go 85% pale ale malt (maybe a blend of 2-row and golden promise), 15% Sacchra 50, and an Amarillo/Simcoe hop bill (bittered with HopShot). I'm thinking ~1.070 and about 100 paper IBUs.