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..........hahaIt'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.
How did that barleywine turn out? I'm trying to figure out a good imperial red ale to brew this weekend and looking for some hints or a good starting point.I actually brewed a Barleywine with all the ingredients from Drop Top, aside from the lactose sugar. Hoping to bottle this weekend.
I actually brewed a Barleywine with all the ingredients from Drop Top, aside from the lactose sugar. Hoping to bottle this weekend.
Ok well the barleywine i brewed wasWell lately I've been brewing pale ales, blondes, and ciders, all really easy drinking casual stuff. So I want something bigger and more complex this time. I've also just switched to all grain.
I don't know. Something good. I'm looking for inspiration.
I didn't use much Sterling, about 25 ibu's, just enough to balance it out. I was looking more to taste the Red X and see if it was similar to Munich malt.Nice. How does the Sterling play with the Red-X? I actually just picked up some Red-X and some Sterling to do a batch with (gonna throw in some rye and ferment with notty, though).
Well, according to the executive of Bestmalz, RedX is just a blend of Melanoidin and Munich malt, in other words, you cannot brew a smash with RedX.Can I make an Amber Ale with just red x?
according to BYO, this is how you make crystal malt...
To make crystal malt place green malt on a cookie sheet in a 212° F oven for one hour or until the grains turn golden brown. Crystal malt imparts sweetness and brown color to homebrew without the burnt flavor characteristic of roasted malts.
I realize red X isn't "green" so would toasting it only give you the toasted/nutty flavor?
3 brewing friends and I are making red X smash beers, i can cheat and toast some, but I don't want the nutty flavor, so maybe 1.051 gravity 30ish ibu beer w/o toasting is the only option?
Source? Iany idea on the proportions? I feel kind of ripped since I already keep melanoiden and Munich malt on hand.
That I could believe. It does lend a rich maltiness to the flavor and it does contribute a lot of color. A normal Pils of mine runs around 7 SRM. Essentially the same recipe but using RedX for about 5/8 of the base malt ups the color to 16.7 which alone, of course, renders the appearance a pretty deep red but no more so than if any other malt or malts were used to raise the SRM that high. An unusually red appearing beer (Kriek or Framboise) will have a first spectral deviation coefficient of around +1. A typical pilsner will have that coefficient around -0.5. This beer (with the RedX) has a coefficient of -0.053.
Then why does Best Malz say you can use up to 100% Red X right on their site? It worked just fine for my SMASH.
You surely can brew a 100% RedX beer and and there are numerous examples of it but hence RedX is a blend of malts it will, per definition, never be a S(ingle)M(alt)S(ingle)H(op)Then why does Best Malz say you can use up to 100% Red X right on their site? It worked just fine for my SMASH.
I don't think it tastes quite as malty as a 100% Munich beer IMHO.
This is interesting news which I hadn't heard before. Based on the taste, like aj I can believe it as well.Source? Iany idea on the proportions? I feel kind of ripped since I already keep melanoiden and Munich malt on hand.
Interesting, I hadn't realized that this was a malt blend.
For the question of the SMaSH brew, though, I wouldn't worry too much about that "Oh it's not a single malt" business. For most folks (I think), SMaSH brews are a way to keep it simple, and test out an individual malt and hop variety. So even if RedX is a blend of two malts, you still buy it as "RedX," not separately as Munich and Melanoidin; so if you're just trying to brew a SMaSH with it to see what it tastes like, who cares? You'll know what RedX tastes like and be able to make decisions about how to use it in the future.
Besides, it's not like SMaSH brews have some inherent merit just because they "only contain one malt," beyond their simplicity and ability to let you taste the malt without interfering flavors of other malts (exactly what I bet you'd be looking for with a RedX SMaSH, since it's a "new" variety). That's kind of like when people imply that beer brewed to the Reinheitsgebot is somehow better than a beer with a spice addition. It's just technical nitpicking, and it's totally not what homebrewing is about.
I'm imagining the original question, "Can I brew a SMaSH with this," was concerning whether or not it has enough diastatic power to convert, or if you would have to use another base malt to assist. To that question, the answer is that you can use 100% RedX, no problem.
I found this in my search for your question. I've also emailed Best about this and haven't heard back. I think it makes more sense that it is a blend of Munich, Melanoiden and a light Caramunich. I don't see how malting a single grain around 12 L would make a really red beer.Is there a way to get any confirmation on the report that this is a Munich/Melanoiden blend?
I just cracked open an 80/20 blend of Red-X/Rye + Mt Hood that I made. I will say that it really does remind me a lot of melanoiden. There's a flavor that I always get from melanoiden malt when I use more than 2 or 3% of it that is pretty distinctive that I get a lot of from Red-X.
So, the munich/melanoiden blend does sound right to my taste buds. then again I may just be looking for those flavors, as lots of people seem to think it's not as malty as munich. Shrug.
It was pretty red, though!
Hmmm... interesting. Thanks for that.I found this in my search for your question. I've also emailed Best about this and haven't heard back. I think it makes more sense that it is a blend of Munich, Melanoiden and a light Caramunich. I don't see how malting a single grain around 12 L would make a really red beer.