[samaral]

Anyone have any experience with this malt. I was thinking of using it in a brown ale.

[jverduin]

I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.

I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.


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[samaral]

I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.

I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.
 
Are you thinking of Red X?  Special X is in the 150 L range

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[kramerog]

I never heard of this malt until now. As a dark caramel malt, it seems that it would be appropriate in a brown ale. Let us know how it works out.

[BrewNerd]

I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.

I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.


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Can I coin the term "flavor efficiency?" Getting maximum result from minimum ingredients. I like that.

Also, I find the name simultaneously awesome AND stupid. I know there's a bit of marketing involved with trademarked malt blends/ roastings but the name doesn't give you any information about where the malt falls on the color and flavor spectrum.

Suppose they've run out of words for "kinda' brown."

[denny]

I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.

I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.


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Can I coin the term "flavor efficiency?" Getting maximum result from minimum ingredients. I like that.

Also, I find the name simultaneously awesome AND stupid. I know there's a bit of marketing involved with trademarked malt blends/ roastings but the name doesn't give you any information about where the malt falls on the color and flavor spectrum.

Suppose they've run out of words for "kinda' brown."

No less descriptive than "Munich" or "carapils"

[jverduin]

I used a lb in my latest NEIPA. It seems to sit between Munich malt and aromatic malt. It is toasty and noticeable even at 1 lb.

I’d use it again in any beer that would benefit from the Munich malt. It should add some complexity to a brown ale.
 
Are you thinking of Red X?  Special X is in the 150 L range

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Yes… thanks for that clarification. I was commenting on Red X. Sorry for that confusion.


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