[erockrph]

Anyone have any ideas or thoughts on using Red X to make a German-style Barleywine? It sounds like above 1.050 I should use some pilsner? Should I layer some crystal/caramunich or carafa malts as well? Shooting for 1.090-1.100 OG range.

Plan on using some of the newer/recent German aromatic hops: polaris, mandarina bavaria, saphir, huell melon, Hallertau blanc, merkur, etc.

1007 german ale yeast

I'd just do 50% Red X and 50% Pilsner. If the red color from the Red X is best at 1.050, then other colored malts will probably just muddy it up. Plus, big German beers always seem to be better with less crystal malts anyways. If you wanted to add some complexity, then maybe a couple pounds of Vienna or Dark Munich, or a few percent of Aromatic would be nice. But generally the good German base malts are enough to carry a big beer.

[majorvices]

keep some carafa special or sinmar on hand in case the color falls below reddish expectations

[narcout]

Here's the finished product.  It's pretty red.

[pete b]

That's pretty!

[HoosierBrew]

Great color. How's the malt character?

[narcout]

Great color. How's the malt character?

To me, it tastes malty like Munich malt, but there is also a subtle note of what I would describe as a dark cherry flavor.

[HoosierBrew]

Great color. How's the malt character?

To me, it tastes malty like Munich malt, but there is also a subtle note of what I would describe as a dark cherry flavor.

Good info. Thanks.

[brewday]

Great color. How's the malt character?

To me, it tastes malty like Munich malt, but there is also a subtle note of what I would describe as a dark cherry flavor.

Interesting.  I recently tried a SMASH Red X/CTZ from a local brewery and thought it was intensely malty sweet, like a dark munich/melanoidin combo.  But there was something I couldn't put my finger on, maybe dark cherry was it.  I think the CTZ, while restrained, made it a little tough to evaluate.

Do you like the beer?

[69franx]

That is pretty red, and it is a pretty red

[narcout]

Do you like the beer?

Yes.

I don't think I'll brew it again though. I'd rather incorporate it into a saison or maybe a dubbel (I brew mostly Belgian style ales). I don't brew a lot of lagers, but it seemed like a good way to evaluate the malt.

[wobdee]

Anymore info or opinions on this malt. I heard it may be a mix of Munich and Melanoiden malt.

[Wort-H.O.G.]

Anymore info or opinions on this malt. I heard it may be a mix of Munich and Melanoiden malt.

https://www.homebrewersassociation.org/forum/index.php?topic=23007.0

[wobdee]

Anymore info or opinions on this malt. I heard it may be a mix of Munich and Melanoiden malt.

https://www.homebrewersassociation.org/forum/index.php?topic=23007.0

Lol, how did I miss that thread

[Wort-H.O.G.]

Anymore info or opinions on this malt. I heard it may be a mix of Munich and Melanoiden malt.

https://www.homebrewersassociation.org/forum/index.php?topic=23007.0

Lol, how did I miss that thread

It happens

[monkeymullins]

Thinking of using 5kg Red X and mashing at 67 for 60mins with some mosaic. How will the flavour profile of the hops come through with the Red x? Heard it's got a strong malt taste. Was going to use 1kg of golden promises and 4kg to help level out but my SRM drops to 11.04 and don't know if il achieve the red clarity I'm after. Any advice welcome


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