German Brewing

Do Germans brew a Red Lager? I've been messing around with Best Red X malt for awhile now and have really come to like this malt. I think it's best all by itself. I'm brewing this one for the upcoming Fondulac, WI Brewfest.

3 gal batch
OG 1.050 FG 1.010
SRM 12
6lbs Red X 96%
.25lbs Carafoam 4%
7g, 20 IBU Magnum at 60'
12g, 6 IBU Saaz at 30'
Wyeast 2000 Budvar

Still working on mash schedule but I'm thinking 143/45' 153/10' 158/45' 168/10' direct heat step mash in Braumeister. I want to hit optimum temp for both alpha and beta along with a short rest in between for both to work together after gelatinization. Looking for max fermentability, previous brews with Red X have been finishing a bit high.

Here's a pic of a previous same recipe Brew.

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Very beautiful beer!

Yeah that looks really good!
Not sure that a "Red Lager" exists in a German Brewery's repertoire but it seems like it should.

Very nice looking beer, wobdee. I might get to that malt for next year's Christmas beer. Is it confirmed that Red X is a blend or unique single malt?

I was told by Best that Red X is not a blend, its a single malt. I think it tastes malty, similar to a light Munich but I also get a slight caramel taste in the finish.

I brewed this up on Sunday, ended up a couple points higher than anticipated but I'm pretty sure its going to be red.

Here's the wort sample.

IMG_20151220_112555337.jpg (3.13 MiB) Viewed 4356 times