Best Malz Red X Malt

If anybody has brewed with this malt, could you please report on what flavor(s) this malt produces.

Cheers!

 

must. have. funky. red. malt...

must. brew. smash...

 

First the spelt malt and now this? Best Malz is bringing it these days!

 

Interesting. After many attempts over many years at brewing deeply red beers the best method I've found is to use a touch of roasted barley.

 

is beet extract an ingredient?
wonder how they do that...maybe even mix a touch of like a dehusked black malt in a mix (malsters taking a cue from hopunion). Red is definitely not a color that comes with low-moderate roasted grains.

 

my LHBS is going to try and get me a bag of it.

 

I was looking to brew a red beer soon. Does anyone know any place that sells this? I looks at some of the major online stores and didnt see it.

 

Interesting! Now who is going to brew up a 100% beer with this and report back?

 

AlCaponeJunior will. He seems to be unable to resist brewing SMASH beers. It is like Count Dracula has him under a spell. Since his beer will be red in color, maybe he will come up with a cleaver name involving blood (or something like that)!?!

Cheers!

 

I'm hooked on smash beers. Too bad I don't already have it going, would make a great Halloween beer.

Al's bloody stump ale.

Lizzie Borden Tribute Ale.

"You have the right to remain dead" Ale (Tribute to McBain from the Simpsons)

Red Cross Charity Ale.

"I thought you'd see it my way" ale

Blood Red Moon Ale (TONS of hops, snubs finger at blue moon)

Werewolf Ale

Demon Lord Ale

Aunt Flo ale (that one's just wrong)

Kill the Republicans Ale (should sell quite well)

Sofa King Watts Ale (my band's official beer)

 

How about Red Moon Arising Ale!?!

Cheers!

 

So if Best Maltz claims using 100% of this malt will produce that sexy red colored ale in the photo, and they also claim that this malt runs between 11 and 13 srm, what would be the difference between using 100% of this malt and using a combo of other malts resulting in an overall srm in that range?

 

you can't make a smash with a COMBINATION of malts.

 

Sucks for you then

Seriously though, does anybody know of any reason why a combo of malts resulting in a 11 - 13 srm beer would not look identical to one produced solely with this new malt rated in the 11 - 13 srm range?

Most recipes I've found online for Imperial Red's tend to be listed in the 13 - 15 srm range (although I've seen 11 - 18 on various sites). I brewed a beer once that was calculated at 11.8 srm and it seemed close but not quite as bold as I was looking for. I was planning on brewing an imperial red at 15 srm in a couple of weeks, but this new best maltz red makes me want to aim for 12.5 now.

 

I can't either. But I also can't resist making a smash, or making a clever comment (or at least one my mom thinks is clever).

 

Even though you can get the SRM to be the same, red ales have a reddish hue that cannot be replicated by just hitting the right SRM range (SRM is just the amount of light passing through an 1 cm cuvette at a specific (430 nm) wavelength scaled by a fudge factor). (IIRC 430 nm was chosen to minimize perturbations in measurements from other substances present in beer that also absorb light)

The way to get that great blood red color in a red ale (at least for me) is to use a small amount of roasted barley or Carafa III Special or midnight wheat.

 

What % of carafa III special would you add to your grain bill and what would the starting srm for that grain bill be, if you don't mind me asking?

I've been playing around with my imperial red base to the point where it feels convoluted. It also feels much more "caramel like" than I originally wanted. It's current manic state is:

52.2% maris otter
32.7% pearl
3.3% caramel 60
3.3% caramunich I
1.6% special B
1.6% acid malt
0.4% carafa III special

13.4 srm

Originally, I was going to use carared + more special B in lieu of both the c60 and caramunich. But I have all the ingredients above in stock and wasn't really keen on adding twice as much special B to this recipe (from a flavor perspective).

Still deciding if I want this one to drink more like an extremely hoppy amber or a red DIPA. I feel like I started out with the intention of the latter, but drifted towards the former as I became focused on the SRM more than the flavor. If I can get some of this best maltz red in time, I'll just go with a boat load of it along with some carapils to produce the red DIPA version.

 

Gotta go with a scorching red DIPA. Blood Oath of Office- Zero Incumbant Ale