Gordon has one in his new book. Recipe looks good!
There was a nice presentation on CDLs at NHC. You can download the presentation slide show and get the recipes if you are interested. The beers they poured were fantastic!
That’s a lager style I haven’t brewed before. I may need to brew one this fall.
Yes, I listened to it and took notes. Very good presentation with lots of good info.
Let me know when are you going to be around. I would like to meet you and show you around.
You are correct. Challenge is to have it dark enough without the roasty notes. Glad it turned out great.
I’ll bring some to the next meeting if I can make it last til Aug 3rd. I’m already tinkering with my next recipe, a little more Caramunich and Carafa.
Any thoughts on using Briess Blackprinz instead of carafa for color? It should contribute less roast character since it in completely husk less instead of debittered.
FWIW, Midnight Wheat gives the least roast character of all the black malts. Good stuff for when you want roast kept to a minimum.
I used Weyermann Dehusked Carafa III for this recipe but I’ve used Black Prince as well as Midnight Wheat in a couple Dunkels and I thought they pretty much gave the same results in low doses like 2% of the grist.
Dehusked still has a little more than half of the husk left. Wheat had no husk, so it will have the least roasts character.
From the Briess seminar at NHC.
I had never heard that before and thought it was pretty interesting. If I recall correctly, the presenter also said that blackprinz is actually made from a huskless variety of barley and therefore is also 100% husk free.
This beer turned out pretty nice, a little lighter colored than I wanted but it was very smooth and balanced. It think it could of used a little more malty back bone and a bit more caramunich. Since I have a sack of Red X to play with I’m going to give this a try.
Red X 71%
Pils 18%
Caramunich 9%
Debittered Carafa III 2%
I thought about bumping up the caramunich but the Red X is supposily a blend of Munich, Melanoiden and some kind of Cara malt so maybe I don’t need as much? This malt bill should come in around 20 SRM, I want it dark with a reddish hue.
I wanna a sample :).
Red X is not a blend. It is a base malt that they developed by “accident”. Then it took Best malt another year to recreate the accident. At least I was told that by sales rep.
If you want more malty beer I would replace some portion of Red X with Munich 2. Make it the same proportion as your Pilsner. I do not know what is enzymatic power of Red X.
Good luck.
From what I understand, Red X is simply a specially kilned base malt that gives a red color. Best Malz says that the reddest beer results from using Red X as 100% of the grist at 1.050 OG. In my experience, the flavor is in the ballpark of Light Munich malt.
I think your recipe looks like it should get you close to what you’re looking for.
Personally for a czech dark I would have went the route of 99% floor malted bohemian dark malt 1% carafa II.
When I searched around to find out what this malt was I came across a couple threads in other forums that said they found out from someone who worked there that it was a blend. I tried emailing them twice to find out but received no reply.
I know it makes a great malty red with 100% at 1.050. I also just made an Amber lager mixing in Red X, Pils, and a bit of Caramunich, should be ready in a month. If you make the meetings you may get a sample.
I’ve been wanting to try that malt but our club buy didn’t have any weyermann so I have a sack of Best Pils and Best Red X to use up.
You can compare FM Bohemian Dark to Munich 2. 99% of FM BD and 1% of carafa 2 is not dark enough.
Unless you do a long decoction boil