Cream Ale/Red Lager

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)
 
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Mont Y. Märzen said:
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)
Click to expand...
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 Cat said:
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
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just for you i will change it to a pilsner!
 
Bigbre04 said:
just for you i will change it to a pilsner!
Click to expand...
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...
 
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
 
Remember the white stout?
 
Bigbre04 said:
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???
Click to expand...
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!)
 
Brew Cat said:
Remember the white stout?
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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.)
 
Mont Y. Märzen said:
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.)
Click to expand...
i have had some very cool examples of white stouts before they are a super niche but interesting beer nerd style.
 
Bigbre04 said:
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???
Click to expand...
Brew a very light lager, add a bit of cherry juice concentrate. Red. Lager.
 
Bigbre04 said:
Hey yall,

I was thinking that a cream ale may in my near future. thoughts on the recipe below?

Cream Ale
https://www.brewersfriend.com/homebrew/recipe/embed/1638738

I am also getting close to needing to order grain. So that means that i am in scrape together whatever i an based on what i have. Soo...I have a whole bag of RedX. I was thinking that i would get the ball rolling on a clean bright red lager for summer time. My amber/red/brown line will be occupied by an amber mexican lager following the coconut brown ale that is on draft now. but i could slip a red lager in and no one would complain!

Red Lager
https://www.brewersfriend.com/homebrew/recipe/embed/1638741
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I do 25% on my adjunct. Typically split between corn and rice.
That keeps it light and dry.
The balance is 2 row and pils malt. Hops are noble and yeast is cali at 68°.
Makes a great fizzy yellow crusher.
Im not sure how the white wheat would go as that comes across as toasty to me.
FWIW
Cheers
Brian
 
Or a smoked ale with the Chico yeast you have picked out:)
 
Sandy Feet said:
Or a smoked ale with the Chico yeast you have picked out:)
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oh not sure what the yeast is listed as on that recipe it was a copy that i chopped up.

grrr im getting push back from the bartenders for more of a summery beer. i may have to make more hefe...
 
Here is a Historical beer I brew just for reference
Yours looks fine
Got the recipe from an article about historical German beer
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/1146579" frameborder="0"></iframe>

It's very good
Uses the Kolsch yeast
But lager yeast would work
 
Bigbre04 said:
oh not sure what the yeast is listed as on that recipe it was a copy that i chopped up.

grrr im getting push back from the bartenders for more of a summery beer. i may have to make more hefe...
Click to expand...
I don't know if you have tried the Sierra Nevada Pils this summer yet, but that that is a wonderful summer beer.. a normal Pils hopped up just a bit.
That might be a nice, simple idea to brew as well.
 
Well a smoked beer is niche
To bad you have to brew for customers and not yourself
 
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