Maroon & Gold (American Amber Ale)

Discussion in 'Recipes for Feedback' started by Hamner Brewhouse, Nov 10, 2020.

  1. Hamner Brewhouse

    Hamner Brewhouse Active Member

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    I would like to get some thoughts on tweaks you would role with. Being a MN kid I want to do something obnoxious. I am shooting for an American amber but with a red/maroon hue to it and a goldish/cream colored head.

    I have not brewed with Red X before, so I am guessing at the amount needed to achieve the desired color. The hops were selected based on what I have on hand. However I need to place an order for the Red X, so I'm not stuck on the hops listed. Other info not captured in the picture; 60 minute mash at 151 F, 60 minute boil, US-05 yeast fermented at 65-66 F. I'm also thinking I like the idea of a little lower ABV, maybe closer to 4.5%.

    Maroonand Gold brew.JPG
     
  2. Bubba Wade

    Bubba Wade Well-Known Member

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    Have you considered a small dry hop addition? Maybe a 1/2 ounce of Centennial for a couple of days? Just to brighten the flavor and aroma a bit. Certainly nothing as extreme as some of the IPA's.
     
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  3. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    I will note that red x is a very characterful malt. I prefer not to use it in excess of 50%. I used it in a red rye IPA sort of thing and love it.
     
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  4. Hamner Brewhouse

    Hamner Brewhouse Active Member

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    Hadn't really thought of that, however I did contemplate a hop stand while cooling the wort. Still playing around. After researching the Red X a little more, I think Iliff Avenue Brewhouse may be right about over using it. It is stated as a Munich style malt, so I will drop that % down. Thinking Warrior for bittering and Amarillo at flame-out and dry hop.
    Newest incarnation:
    Maroon and Gold.jpg
     
  5. Semper Sitientem

    Semper Sitientem Well-Known Member

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    If I can hijack this thread, I was considering doing a SMaSH with Red x and cascade because a) I’ve never done a smash and b) I’m interested in how the final product will look and taste like. In researching the interwebs there are varying ideas on what this malt is. I’ve read it’s a combination of malts, so technically this beer maybe wouldn’t be a SMaSH, or that it’s Munich subject to a special kilning process. The Bestmalz website isn’t very helpful.

    So, what is everybody’s thoughts on what this malt is and do you think a SMaSH is a good or bad idea. I do prefer strong, malty flavors, so @Iliff Avenue Brewhouse description of “characterful” intrigues me.
     
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  6. Nosybear

    Nosybear Well-Known Member

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    I'd say go for it. If it's a Munich variant, treat it as a lager.
     
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  7. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #7 Iliff Avenue Brewhouse, Nov 11, 2020
    Last edited: Nov 11, 2020
    I say go for it! To me it's like a more intense munich malt with notes of cherry. It's a very nice malt as long as you make sure to balance it properly with your hops, water, and yeast choice.

    I know the maltster recommends using it at 100% to get red. I've only used it once at 100%. My current preference is to split it 50/50 with pilsner malt and add a small amount of carafa to get some color back and I still get a great red color.
     
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