[veedo]

Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.

[klickitat jim]

Ive only sampled a 50% red x wort. The beer will be ready in a couple weeks. Cant wait to taste. Wort wise its dryer than munich in my opinion. Grainier, less sweet and smooth. It made an awesom scotchie though.

[anthony]

Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.

Rich, smooth, lots of dextrin, some minor burnt sugar notes, some brown sugar… the beer we made with it is essentially a Red IPA so I can't pull every malt nuance out since there is a ton of Mosaic/Centennial/Citra all over it as well

[beersk]

Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.

That sounds really good. I read your post about that over in the Rex X thread on HomeBrewTalk and wanted to comment, but decided not to. I just ordered 10lbs of Red X, looking forward to brewing a 100% Red X Czech lager. I should've ordered more, I could've brewed a Red Rye lager.

[HoosierBrew]

Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.

That sounds really good. I read your post about that over in the Rex X thread on HomeBrewTalk and wanted to comment, but decided not to. I just ordered 10lbs of Red X, looking forward to brewing a 100% Red X Czech lager. I should've ordered more, I could've brewed a Red Rye lager.

I want to try it too, to compare against Munich.  Sounds pretty interesting. Love the color.

[dak0415]

Does anybody know what the diastatic power of Red X is?

[klickitat jim]

I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.

[dak0415]

I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.

Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!

[klickitat jim]

There ya go.

[morticaixavier]

I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.

Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!

1 or 2 lbs would be enough.

[denny]

I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.

Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!

If you used rye malt instead of flaked rye, everything would convert itself.

[hopfenundmalz]

I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.

Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!

A DP over 200 for a Continental malt? I would think that maybe that is the WK index not degrees Lintner. 6 row is in the 160-180 degrees Lintner range.

[dak0415]

A DP over 200 for a Continental malt? I would think that maybe that is the WK index not degrees Lintner. 6 row is in the 160-180 degrees Lintner range.

Oops, you are right, my bad.  The pils is 250 WK/74 Lintner.
I found out the Red X is 225 WK/68 Lintner.  I think I'm going to go with the Rye Malt anyway since my LHBS has both.

[morticaixavier]

A DP over 200 for a Continental malt? I would think that maybe that is the WK index not degrees Lintner. 6 row is in the 160-180 degrees Lintner range.

Oops, you are right, my bad.  The pils is 250 WK/74 Lintner.
I found out the Red X is 225 WK/68 Lintner.  I think I'm going to go with the Rye Malt anyway since my LHBS has both.

I like rye malt better than flaked. I think it avoids some of the unpleasant phenolic character (plasticy) while still giving a nice spice.

[denny]

I like rye malt better than flaked. I think it avoids some of the unpleasant phenolic character (plasticy) while still giving a nice spice.

+1.060