I make a lager with 72+% pale and 26+% flaked rice. I want to swap out 50% of the pale malt and sub with the red x.
I don't have experience using Red X and I don't know how it would marry with the rice.
Anybody use these 2 in concert? Experiences? Thoughts?
I don't brew with rice, but I think you might be ok here. Red X tastes like a rich Munich Malt. I've used it at 100% of the grain bill and it was too intense for my liking, but cut with rice and pale malt I think it will work just fine. I'm not sure how much color you'll get at 35% or so of the grist, but flavor wise I think you'd be in a Märzen with rice kinda ballpark.
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