Anyone used it? Flavor? Percentage used?
Red X
- Thread starter Josh Hughes
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Yes Josh, I have used it in 6 recipes at no more than 25% but you can use up to 100%
See here: https://bestmalz.de/wp-content/uploads/2015/11/Malzinformation_EN_14_Red_X.pdf
I have not used it at 100% so I can't respond as to flavour.
See here: https://bestmalz.de/wp-content/uploads/2015/11/Malzinformation_EN_14_Red_X.pdf
I have not used it at 100% so I can't respond as to flavour.
At the percentage you used how did it compare to say Munich?
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Red X is darker and a bit more flavorful than Munich (personal opinion) similar to Munich dark malt.
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As stated above, it can be used up to 100%.
I made a red IPA with it at almost 100% and it came out great!
It is most similar to a dark Munich, but maybe a bit more malty.
I made a red IPA with it at almost 100% and it came out great!
It is most similar to a dark Munich, but maybe a bit more malty.
Thanks everyone. I bought a pound. Probably add some to Munich malt soon. If maltier than dark then it’s perfect for what I was wanting.
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I just kegged my annual batch of Red Rye which normally features Red X. My LHBS stopped carrying it so I subbed in Munich II and cara ruby. In my experience, Red X is way too rich to use @ 100% however it works well as a portion of the base and possibly a specialty malt. My prior versions split pilsner and red x 1:1 and I really liked my results. I think it could do well at higher percentages but I would recommend adjusting water and hops accordingly to balance it. The one time I used it at 100% it was too overpowering.
Early indications from my current batch is that it is a very different batch from previous versions using red x. The color has gone from a great red to a medium amber at the same calculated SRM and the grain profile is very different as well.
Let me know if you'd like more feedback....
Early indications from my current batch is that it is a very different batch from previous versions using red x. The color has gone from a great red to a medium amber at the same calculated SRM and the grain profile is very different as well.
Let me know if you'd like more feedback....
