Is there any comparison between these two malts? I think Red X has both a Munich like and Crystal like properties. Special B has what is described as an intense, heavy caramel taste that is reminiscent of raisons, figs and toffee.
I am formulating a Chimay Blue clone that I will be triple fermenting. I think that they are probably interchangeable but that is an assumption.
I could/might use both malts but I want to keep the grain bill simple. Please give me your opinions.
In my opinion, Red X malt is a 1-trick pony. When used as 100% of the grist in a 1.050 beer, once it is clear the beer is a gorgeous red color that you just can’t get from any other malt. The downside is that it is also very malty-rich in flavor. YMMV, but the flavor is just too much for me. It’s like a Dunkel with a bunch of extra Melanoiden or Aromatic malt added - it becomes so rich where crosses the point of enjoyment for me.
On the other side, when used in lower portions of the grist, you don’t get the full color effect. I’d rather use roast barley or a crystal malt to get a ruddy color in a beer at that point.
Definitely not interchangeable. Although special B sometimes appears in BDSA/quad recipes, I don’t believe it has any special B in it. Chimay blue is lighter than a lot of beers in that class and leans more towards the lighter crystal malt and lighter candy syrup end.