Best Malz Red X Malt

Just looking back, my most recent Imperial Red Ale (with Rye) finishes at around 18-19 SRM (I measured; agreed with predicted) using 1.2% Midnight Wheat (550 SRM). Removing the Midnight Wheat, the predicted SRM is around 10.5. This is my current grist for it (14.5 gallon boil, 11 gallon batch size @ 70% Eff.):

Amt Name Type # %/IBU
25 lbs 8.5 oz Pale Malt (Weyermann) (3.3 SRM) Grain 1 68.8 %
7 lbs 6.9 oz Rye Malt (Briess) (3.7 SRM) Grain 2 20.0 %
1 lbs 13.7 oz Rye, Flaked (Briess) (4.6 SRM) Grain 3 5.0 %
14.9 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 5 2.5 %
14.9 oz Aromatic Malt (Briess) (20.0 SRM) Grain 4 2.5 %
7.2 oz Midnight Wheat (Briess) (550.0 SRM) Grain 6 1.2 %

This beer drinks like a maltier, spicy, blood red, enjoy by (Was about 10.5%), although it needs about a month or so in the cold to really smooth out the rough edges and to ensure hop matter and any suspended protein/malt particles drop out.

 

FWIW: I contacted a local homebrew shop (I'm friends with the owner + he is in my brew club) and was advised that it most likely won't be available in the U.S. for another 2-3 months.

 

I tried to get it a few months ago after hearing about it at a brewer's guild conference. I couldn't get it through our Best Malz supplier at work. I'm glad this came up though to remind me to try again. According to the rep that I spoke to, it is a very vibrant red color, but he didn't know what the flavor was like. I'll see if I can get a bag thrown into our next grain order.

 

I've decided, since Red X isn't available yet, to put carared to the test. Revamping my imperial red grain bill to

80% 2 row
12.3% carared
4.7% dextrose
1.5% carafa III special
1.5% acid malt

SRM is 15.5 with the carafa III special, 8.1 without it. fingers crossed

 

Screw it, I'm going:

76.3% 2 row
15.3% carared
4.6% dextrose
2.3% special b
1.5% acid malt

SRM is 12.5

That puts the SRM in the "Red X" range, eliminates the carafa III (which I'm hoping will prevent the red from getting "muddy") and ups the carared to 15.4%. This should really test carared's "red hue potential" IMHO while the special B adds a bit of color + some needed malt presence.

No more flip flopping, I'll post my results when I'm drinking the beer in about 4 weeks time.

 

Well my 15.3% carared Imperial Red calculated at nearly 13 srm certainly isn't the red I was hoping for. Much more of that standard slightly muddy orange that most people get when trying to brew an imperial red. Looking forward to trying Best Maltz Red X when it hits the US market.

 

Just confirmed that Country Malt distributors is currently carrying Best Malz Red X

 

I have not been able to get this special order yet. I may have to try country malt distributors, but I really don't want to pay shipping on a fifty pound bag. If they sell smaller, I'll order 12 lbs and make a smash. Now what hop to use...

 

I heard somewhere you like Cascade or something like that?

 

Sold!! I just happen to have some cascade available in my freezer.

 

FWIW my options would have been either Cascade, Chinook, or Centennial... I dont think you can go wrong with your favorite hop though.

 

I did an all-Cascade hopped barleywine for my holiday gift beer this year, and I am really digging it.

Although I do love me some Chinook, too.

 

A guy in my club took first place in a SMASH comp with it. He made an Alt beer and it was fantastic. Play around with it if you can get it. Great malt character.

 

“Great malt character.” Could you please provide more specific details here?

I use a variety of descriptors to describe various nuances of a malty flavor: doughy, bready, biscuit, toasty, bread crust, chocolate, roasty, etc.

For example, a beer brewed with a significant amount of Munich Malt has flavors of bready, biscuit, and bread crust to my palate.

A more dark malted beer like a Stout/Porter has a mixture of chocolate/roasty to my palate.

Cheers!

 

The question on all of our minds: How red was it?

 

I thought of it as a super Vienna. More toasty/biscuity than sweet. Didnt get roast out of it but i also just had a few ounces. How red is it? I dunno, I had 2 ounces in a tulip. It was red enough. Like I said, it's a great base malt and its worth playing around with.

 

Thanks for the input of: “I thought of it as a super Vienna.” That is very useful to me.

Cheers to you sir!

 

Well it will be at least may before I have anything to report, but the Red X is officially in hand

 

1st Red X brew was done yesterday. 100% Red X malt bill in an IPA with a 1.068 OG. Didn't look the color of the beer on the Best Malz website in the kettle when I was brewing it. I like the picture below because it illustrates how much color perception differs based on volume. The foam is from my inline oxygenator.

 

Farmhouse brewing regularly advertises this if anyone is still looking for it.