Cream Ale/Red Lager

[Mont Y. Märzen]

Current Red Lager looks fine save I'd up the IBUs to get a 0.5 RBU, unless you want malty.

RBU: Relative Bitterness Units, similar to BU/GU but factors in actual attenuation for more accuracy of final perception. < 0.5 is malty, 0.5 is balanced, >0.5 is bitter, 0.75 approaches traditional IPA, Stone is well over 1.0 for reference.

( IBU ÷ ( ( Specific Gravity − 1 ) × 1000 ) ) × ( 1 + ( Apparent Attenuation − 0.7655 ) )

I'm sure you can do it with Plato, but don't know that one. (or just sub the conversion for SG)

I'm guessing you are adding the darker and Munich grains to compensate for only 1 sack of RedX. (which is allegedly 'Red Munich' that I've single-malted to a beautiful Red at 12°P many times)

 

[Bigbre04]

Current Red Lager looks fine save I'd up the IBUs to get a 0.5 RBU, unless you want malty.

RBU: Relative Bitterness Units, similar to BU/GU but factors in actual attenuation for more accuracy of final perception. < 0.5 is malty, 0.5 is balanced, >0.5 is bitter, 0.75 approaches traditional IPA, Stone is well over 1.0 for reference.

( IBU ÷ ( ( Specific Gravity − 1 ) × 1000 ) ) × ( 1 + ( Apparent Attenuation − 0.7655 ) )

I'm sure you can do it with Plato, but don't know that one. (or just sub the conversion for SG)

I'm guessing you are adding the darker and Munich grains to compensate for only 1 sack of RedX. (which is allegedly 'Red Munich' that I've single-malted to a beautiful Red at 12°P many times)

i need to dig into this. never really heard of this before.

the Darker malts are specifically to increase the SRM because i really love the color that ~16 srm with that much red x gives.

trying to stay away from "red ale" hoppy as that can be off putting for people. I am really trying to build a light clean lager with a really pretty red color and a hint of "red ale" flavor. crushable without being heavy???

 

[Bigbre04]

I see you changed the Red Lager from a cream ale to a helles
It's neither
I'd call it a more of a Vienna Lager
Or some might call it Red Ale with lager yeast those same people brew a cream ale with lager yeast
See now you got me started

just for you i will change it to a pilsner!

 

[Dave Y]

just for you i will change it to a pilsner!

I was also going to say pils.
I still think the red-x beer will benefit from a higher IBU.

I've done a few Red-x beers now.
SMIPA - turned out pretty good, would do again.
IPA with red-x and a little rye, had a great color and pretty drinkable.
red-x, high rye, bavarian lager yeast, lower IBUs - I didn't like it. I seem to have gotten the least or less desirable attributes from each malt and the yeast let all of it shine through. I drank it, but did not share it.
Also used as a red coloring malt in several other beers and had good results.

I just picked up some Red-x...

 

[Brew Cat]

Call it a Red Pilsner
May become a fad
Hopefully a fad as short-lived as Black IPA
Pretty sure @Craigerrr is the only person who still calls it that

 

[Bigbre04]

Call it a Red Pilsner
May become a fad
Hopefully a fad as short-lived as Black IPA
Pretty sure @Craigerrr is the only person who still calls it that

lol

 

[Brew Cat]

Remember the white stout?

 

[Mont Y. Märzen]

i need to dig into this. never really heard of this before.

the Darker malts are specifically to increase the SRM because i really love the color that ~16 srm with that much red x gives.

trying to stay away from "red ale" hoppy as that can be off putting for people. I am really trying to build a light clean lager with a really pretty red color and a hint of "red ale" flavor. crushable without being heavy???

I stand corrected on my recommendation. Your IBU level for that OG with that expected attenuation will be smack on at 0.50 or balanced. (I should not do such math in my head!)

 

[Mont Y. Märzen]

Remember the white stout?

I made one of those several years ago, for real. It was bonafide 'milky white' not Blonde. And it smelled and tasted like a White Russian. (Whole Bean Coffee & Cocoa Nibs after primary was done)

Unfortunately, that was a disaster of a brew day, and though I wrote everything down meticulously, I have been unable to duplicate it. (It keeps coming out Blonde and dropping clear) I originally did it as a gypsy brew at my Mom's house. We had to get a water report there last Summer for some plumbing issues and I discovered her very hard water may have been the key. My next attempt will be to try to duplicate that profile to see if it makes a difference. (unfortunately, the water system fixed the problem, so I can't just go collect it for brewing now.)

 

[Bigbre04]

I made one of those several years ago, for real. It was bonafide 'milky white' not Blonde. And it smelled and tasted like a White Russian. (Whole Bean Coffee & Cocoa Nibs after primary was done)

Unfortunately, that was a disaster of a brew day, and though I wrote everything down meticulously, I have been unable to duplicate it. (It keeps coming out Blonde and dropping clear) I originally did it as a gypsy brew at my Mom's house. We had to get a water report there last Summer for some plumbing issues and I discovered her very hard water may have been the key. My next attempt will be to try to duplicate that profile to see if it makes a difference. (unfortunately, the water system fixed the problem, so I can't just go collect it for brewing now.)

i have had some very cool examples of white stouts before they are a super niche but interesting beer nerd style.

 

[Donoroto]

i need to dig into this. never really heard of this before.

the Darker malts are specifically to increase the SRM because i really love the color that ~16 srm with that much red x gives.

trying to stay away from "red ale" hoppy as that can be off putting for people. I am really trying to build a light clean lager with a really pretty red color and a hint of "red ale" flavor. crushable without being heavy???

Brew a very light lager, add a bit of cherry juice concentrate. Red. Lager.