Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Red X Malt

Reply
 
LinkBack Thread Tools
Old 06-28-2014, 06:31 PM   #121
JPrather
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JPrather's Avatar
Recipes 
 
Join Date: Nov 2013
Location: Tracy, California
Posts: 184
Liked 22 Times on 17 Posts
Likes Given: 200

Default

Finally, my first pic from my Red-X SMaSH:



Shrug. Looks pretty red. Not terribly clear though. I'm going to let a bottle lager in the fridge for awhile and try to clear it up for another pic.

__________________
JPrather is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2014, 08:25 PM   #122
rshortt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Nova Scotia
Posts: 168
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Here's my SMASH with Hallertau Tradition in the spirit of a Vienna Lager. OG 1.048, FG 1.010, 25 IBU. W-34/70. Clear and tasty! Red too.

1403987099194.jpg

__________________
On tap:
Redemption RIS, Oatmeal Stout, Conan APA, Ordinary Bitter, Cerveza Mas Fria
Fermenting:
Dartmouth Pilsner
rshortt is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2014, 02:36 PM   #123
sivdrinks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Lebanon, PA, PA
Posts: 796
Liked 4 Times on 4 Posts

Default

Here's mine about 10 days into carbing at serving psi.
ImageUploadedByHome Brew1404398164.260290.jpg


Sent from my iPhone using Home Brew

__________________
sivdrinks is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2014, 05:11 AM   #124
505-Brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Albuquqerque, New Mexico
Posts: 37
Liked 6 Times on 6 Posts

Default Hows it taste?

I have a sack of this malt. My original intention was to make a Maibock replacing Munich with this malt. Now I'm thinking more along the lines of a near 100% Red X malt beer. I see some comments on the flavor being Munich like, but how much so? I'm guessing its not as cloying, but not really sure.

How malty is this malt? Could i do a step mash to get a very fermentable wort and do a 100% red-X saison for example, or would it be too malty? Could i do a red IPA ? Looking for insight on the flavor profile. where is this malt best served?

Loving the pics of the red beers - some of them are quite special looking.

Cheers and thank you in advance for any info

__________________
505-Brewer is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2014, 09:39 AM   #125
rshortt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Nova Scotia
Posts: 168
Liked 3 Times on 3 Posts
Likes Given: 3

Default

It's not nearly as malty as you may think. I've made beers with mostly dark Munich and this stuff isn't the same intensity. My 100% Red-X malt lager is light and easy drinking. In fact it's a bit under malty for the Vienna Lager style.

__________________
On tap:
Redemption RIS, Oatmeal Stout, Conan APA, Ordinary Bitter, Cerveza Mas Fria
Fermenting:
Dartmouth Pilsner
rshortt is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2014, 05:34 AM   #126
505-Brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Albuquqerque, New Mexico
Posts: 37
Liked 6 Times on 6 Posts

Default Ok

Quote:
Originally Posted by rshortt View Post
It's not nearly as malty as you may think. I've made beers with mostly dark Munich and this stuff isn't the same intensity. My 100% Red-X malt lager is light and easy drinking. In fact it's a bit under malty for the Vienna Lager style.
Double post argh.
__________________
505-Brewer is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2014, 05:36 AM   #127
505-Brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Albuquqerque, New Mexico
Posts: 37
Liked 6 Times on 6 Posts

Default Ok

Quote:
Originally Posted by rshortt View Post
It's not nearly as malty as you may think. I've made beers with mostly dark Munich and this stuff isn't the same intensity. My 100% Red-X malt lager is light and easy drinking. In fact it's a bit under malty for the Vienna Lager style.
So it's like 2-row and crystal 40 all in one then? Clearly I need to brew with it. Imperial Red Saison this weekend it is. I'll use some tropical hops (Rakau and Citra), make it too hoppy for a true Saison. Do a 11 gal batch, half with 3711 and half with 3711/Forbidden fruit/Brett Brux blend I have in another table saison. Oh and I'll dry hop it too.. Dang now I'm thirsty. Alas I'll probably learn nothing about the malt with all that so next weekend..........haha
__________________
505-Brewer is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2014, 11:35 AM   #128
sivdrinks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Lebanon, PA, PA
Posts: 796
Liked 4 Times on 4 Posts

Default

Mine is kinda like a Red IPA. It gets better with age IMO. Like others have said it's not quite like Munich, for me it comes across with more of a Irish/Scotch Ale kinda taste. I wouldn't use it as a sub for Munich FYI.


Sent from my iPhone using Home Brew

__________________
sivdrinks is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How long do you boil weyermann's bohemian pilsner malt and the pale ale malt? Elysium Recipes/Ingredients 3 01-11-2014 01:25 PM
How can I avoid extracting unpleasant bitterness of chocolate malt and black malt? Elysium Beginners Beer Brewing Forum 6 10-14-2013 03:16 AM
How does Mild malt compare to Vienna malt/Munich malt bbrim Recipes/Ingredients 1 08-08-2013 02:23 PM
Recipe recommendation - Pale Malt, Munich, Wheat malt, and Crystal 150 Eckythump All Grain & Partial Mash Brewing 12 04-09-2012 05:14 PM
MO, Honey Malt, Roasted Malt, Crystal 70L, Cascade, Citra, Centennial, Chinook. Tooshort Recipes/Ingredients 5 10-19-2011 03:53 AM