[hopfenundmalz]

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.

68 Lintner is still fine for most grists. Sometimes you see MO in the 65 range.

[majorvices]

Here's an email from Best to my homebrewer friend Jeff who is trying to reach a crimson red color. Pretty interesting.
 
Dear Jeff,
 
Thank you for your Email. First of all a few explanations about the Red X:
 
We developed this malt type to use it with 100% of the malt bill and to get then a red beer. The idea was from the beginning to create a “ready to use” malt to brew beer with a rich red (reddish) colour and a very smooth malty taste. We achieved the realisation of this idea with the successful Red X malt. So you should get the best results (red colour and an optimal taste) if you use 100 % Red X in the malt bill, an extract content of 12,5% Plato (ready boiled wort) and a pH of 4,2-4,5 in the ready beer. If you aim a lower extract content than 12,5% you should use some BEST Melanoidin malt to get the beer a bit darker, if you aim a higher extract content than 12,5% you should adjust with some BEST Pilsen malt (straight proportional ratio). Anyway the ready beer should be as clear as possible. Any remaining turbidity or cloudity is a disadvantage for red colour.
 
My concrete questions are:
 
1.)    What does the sign # in the malt bill mean?
2.)    What was the plato of the ready wort?
3.)    Could you send me a picture of the beer?
 
I am very sure we can solve the issue together and reach your aim of a really red beer, 
 
Kind regards from Heidelberg
Thomas
 

 

[erockrph]

In other words, you get the most redness at about 1.050 worth of Red X. Very helpful info. Thanks for sharing!

[klickitat jim]

Cool stuff. But now I want a Heidelberg,  the beer of my youth.

[HoosierBrew]

Great info, thanks Keith. I really want to use it soon.

[majorvices]

I'm planning on trying this next week. Just not sure if I want to go with a lager yeast and Hallertauer Hersbrucker or an ale yeast with American "C" hops. What do y'all think?

[HoosierBrew]

I think the lager with the milder Hersbrucker would let you eval the malt a little better, for sure. But the other sounds great. I'd thought of something mild like an Irish red-type ale to get a sense of the malt first, and then a red IPA type beer. Sounds good.

[majorvices]

I think the lager with the milder Hersbrucker would let you eval the malt a little better, for sure. But the other sounds great. I'd thought of something mild like an Irish red-type ale to get a sense of the malt first, and then a red IPA type beer. Sounds good.

Yeah, your probably right. I have a 55 lb sack of it though. Might just do both!

[beersk]

In other words, you get the most redness at about 1.050 worth of Red X. Very helpful info. Thanks for sharing!

Perfect, because the next beer I'm brewing is 100% Red X aiming for an OG of 1.050. Czech pils yeast and Hersbrucker to about 20IBU. Should be tasty.

EDIT: I see Keith had nearly that same idea listed above. Do it, Keith!

[majorvices]

Finally got around to brewing this today. 12 galling batch around 1.055 og. 20lbs red x and 1 lb cara red.

[majorvices]

That picture isn't very indicative of the color. Trying to get a better one. But amazing how easy it was to get a red color. I think you can get a very red beer very easily with this malt.

[majorvices]

[yso191]

How do you find the flavor?  How does it compare to malts we're more familiar with?

[majorvices]

I just brewed it today but un fermented it reminds me a bit like Munich flavor.

[Iliff Ave]

Curious about the color rating.

I see it is shown at 11-13 however my beer ended up pretty dark and basically brown (with other malts). Beersmith has it defaulted to 15L and when I replace with that figure, the color rating of the beer seems more accurate.