I brewed a 1-gallon SMaSH with this yesterday, and thought I'd post some thoughts.
I have some serious allergies going on right now, so my sense of taste is all messed up. Amazingly, my sense of smell is doing just fine, though. I smelled the Red X side-by side with several other grains, and it is almost a dead-on match in aroma with the "German Light Munich" malt I have from NB (not sure of the specific maltster - could be Best for all I know). Very bready. Vienna and Dark Munich were nowhere close.
The grain has an interesting look to it. The husk looks very much like normal Munich malt - the same light tan coloration. But the kernel inside is a pretty dark red-orange in color.
Again, my taste buds are pretty shot, but flavor-wise the wort seems what I'd expect from Munich - sweet and bready. In the mash and boil, it didn't look much different than an all-Munich brew.
I was starting to get a bit disappointed. But then I poured the cooled wort into a 1-gallon jug and set it outside for a few hours to get down to lager pitching temps. When I brought it back in to pitch a lot of the break had started to settle out and the top layer was much clearer and dark. I shone a light through it, and the color was a deep garnet with orange tint. Quite impressive!
I'll try to get some pics up later, but from what I can see so far, this is a really neat trick - Red Munich malt.
