A WEIRD SMASH BEER: Red-X/Columbus-Tomahawk-Zeus SMASH IPA | Grain to Glass | OXYGEN-FREE Dry-Hop

In this video, I brewed a SMASH (Single Malt and Single Hop) IPA with BestMalz Red-X Malt and CTZ (Columbus/Tomahawk/Zeus) in the style of a Northwest IPA. Red-X is a super awesome malt that comes out a nice red color, and has the characteristic of both Munich and medium crystal malts, but can be used up to 100% of the grist with good results. CTZ is a classic, old-school hop which typically is thought of as a bittering hop, but has tremendous late-boil and dry hop potential. Turns out its actually a huge tropical fruit bomb! The beer turned out hazier than expected because I dry hopped a bit early and biotransformed my dry hops, but still tastes awesome. Despite the dark color, and haze it tastes very tropical and fruity with pineapple, grapefruit and resin notes which pairs extremely well with the bready and toasty mild sweetness of the Red-X. Also I was very happy to report the Imperial Dry Hop yeast made for a phenomenal ester profile which indeed cranked out a fantastic pineapple profile and can be used well for both east and west coast IPA styles.
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Recipe for 5 gallons, your efficiency may vary:

"The X-Factor"

6.1% ABV 71 IBU

13 lb BestMalz Red-X (100%)

Mash at 150 F (65 C) for 90 min

Water (ppm): Ca: 97, Mg: 13, Na: 27, SO4: 198, Cl: 64, HCO3: 71
Add 8g Gypsum, 4g Epsom, 4g CaCl, and 3g Baking Soda to 8 gal (30 L) of distilled water

60 minute boil
60 min - 0.5 oz (14g) CTZ (14.8% AA)
15 min - 1 oz (28g) CTZ
10 min - 1 oz CTZ
0 min - 1.5 oz (42g) CTZ

Dry hop with 2 oz (56g) CTZ for 5 days after primary fermentation

OG: 1.058

Imperial A24 "Dry Hop" Yeast

Ferment at 65-68 F for 10-14 days. Feel free to ferment under pressure after adding dry hops to preserve hop aroma.

FG: 1.012
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0:00 Intro and Welcome
1:04 Style Description and Approach
3:40 Recipe
6:47 Mash
7:52 Boil
9:17 Fermentation Plan
13:08 Fermentation Follow-Up
16:05 Pour and Tasting Notes
23:15 Potential Improvements
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