Discussion in 'All Grain Brewing' started by batemanbrewer, 7/7/10.
Any word on how this turned out - OK, it's 6 years later....
I don't hold much hope, what's been mentioned so far is not very close to the recipe for Redback.
55% JW wheat, 45 % JW pale, nothing else.
Mash in with a 10 min protein rest, ramp to 63, ramp to 68, mash out at 74. Adjust times as needed to get an OG of about 11.5 and an FG of about 2.5. With modern malts you probably don't need any time at 63. You may need to add glucanase to get acceptable lauter performance, depending on the wheat glucan levels.
Nothing fancy and certainly nothing American in the hops: a neutral bittering hop at 90 minutes and 0.5 g/l Hallertau* at 5 minutes to get 18 IBU.
Pitch at 15 oC with W 68 and free rise to top heat of 23.5 oC**, the ferment must not have a depth of more than 2 metres (thus a horizontal fermenter is required for large volumes). Rack off the yeast and condition at 0oC, Isinglas fine*** then bottle condition with W 34 to achieve 6 g/l CO2. Add PGA as needed to achieve appropriate head retention.
After the lactic incident it went to "Kristal" which was the same thing sterile filtered then in line carbonated to 6 g/l.
*This is from my increasingly faulty memory, I was doing this nearly 30 years ago. It might have been Saaz but I doubt it, in those days Saaz was the most expensive hop on the market and mostly used in the pilsener.
** This is based on 100 hl batches: It's hard to achieve the profile in a small vessel where you don't get as much heat retention, the rise took a few days.
***I forget the rate.
According to Matilda Bay, it's hopped with PoR -
But as you say - Pale Malt, Wheat Malt and 18 IBUs.
I should have checked here before my post minutes ago
Now I'm tempted to dry hop... quick someone say no!!
No! Let the yeast be the hero!
I'm going to throw this one down within the next month (got a pale ale malt bill pre-milled before)
100% pilsner malt
POR bittering to 18ibu @ 60
Hallertau Mittelfruh to 5ibu @ 5
Nice and simple. No wheat.. (hmmm)
Half considering 50% ale malt but not sure
Spot on with the bacon regards. I used to drink Redback religiously and remember giving one to a mate who said "tastes like ham!" He now says regularly: Made any ham beers lately?
Well I finally came across a Redback at the bottleo today so picked one up. $5 later.. I wasn't near as impressed as I once was years ago before brewing. It's a quaffable drop but a touch unrefined, or maybe it wasn't very fresh, who knows for sure.
Anyhow, upon tasting I'd say from experience we're talking 50/50 ale malt and malted wheat. I say ale because of colour and sweetness, which is just what I get making pilsner with ale malt. Some strain of hefe yeast and about 25-30ibu with part of that present as a late addition. Yes, I understand that seems high for a hefe but it's definitely what I'm getting
Well, I'm now down to the last 4 bottles of this one: 50-50 unmalted wheat and pilsner malt, w/- 50gms Master foods crushed coriander seed. 25gms would have been perfect and double that too strong which gave a bitter overtone to the finished product. It's mellowed alot and fantastic now though but still a bit too much.
I used WB06 which has perfect aroma. Just like a Redback except not as malty with the pilsner malt.
15ibu at 60 and 6ibu Hallertau at 10
3 weeks on it turned into a kristallweizen. Absolutely crystal clear and a really nice drop. I'd say with ale malt the two would be indistinguishable
You people want a beer to taste like Redback, but cannot be bothered doing any research, or listening to the experts?
Redback contains NO fkn coriander, No Citra, No Pils malt.
It used to be hefe, but now is Kristall and greatly suffers for it.
See Lyrebird_Cycles post above, coz it sounds like he was brewing the real stuff.
This is still a difficult style to master, and I've been working on it for years.
Doctormcbrewdle, thanks for posting results, like more brewers should.
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