Have a bag if this malt and haven’t a clue on what to brew with it. Any ideas?
In my most recent issue of Brew Your Own there is a clone recipe for Stones Pataskala Red X IPA. Looks like a good IPA Malt.
Here’s a link to a press release from Stone about this beer in 2016 for those interested.
https://www.brewbound.com/news/stone-releases-pataskala-red-x-ipa/
+1 I think it would work well in an IPA.
I used it at 10 % and the color contribution was more subtle than I expected. It does taste like Munich malt to me. I would substitute Red X in any recipe that uses Munich I.
It tastes very close to Munich Malt. It produces a vibrant red beer, but to get that color you need to use it as 100% of the malt at an OG of 1.050. That essentially would make a red Dunkel. Flavor wise, I really don’t think it’s a great choice for an IPA base malt. The malt flavor is pretty intense and clashes with the hops. It’s definitely a cool novelty in its appearance, but a Red X IPA is not something I’d want to drink 5 gallons of.
I really wanted to like this grain when it first came out and I started experimenting with it, but after using it in a few batches it got relegated to my bin of misfit malts.
I’ve used it before and liked it. It might make a good Irish Red as well.
Hey, I have one of those. An old cooler mash tun.
Intense munich like malt with some dark fruit notes. I personally like it but not at 100%. I usually cut it with pilsner malt.
I will be using it to make a beer to honor the recent Mars landing: Perseverance Martian Red Ale. Like the planet, it will be low-gravity, red and dry. I will be treating it more or less like an amber ale in terms of the hops and yeast. This will probably be a one-off unless it turns out to be really outstanding.
I’ve brewed two beers that were 100% Red X malt before, and to me it has a tart cherry flavor.
If you want to get an idea of the color, there’s a picture of one of the beers in reply #77 in the thread below.
https://www.homebrewersassociation.org/forum/index.php?topic=18327.msg276375#msg276375
How about figuring mash ph when using it?
Based on my experience, it’s more acidic than similarly colored Munich malts.
My measured pH is usually within about .05 of what Bru’n Water predicts. With Red X as 100% of the grist, pH was reading about 0.2 lower than the Bru’n Water projection.