making for the first time a pale ale with 61% best malz red x, 35% avangard pale ale, and 4% cara45. using 2oz centennial @15, 1oz each cascade, citra and mandarina @5, with 2oz mandarina dry hop. wlp090. 45IBU
hoping for a nice blazzing red pale ale.
Can you make two for side by side? Because I had great luck with 100% best malz red x at about 1.055. Very red and very tasty
might give that a shot next round. shooting for a little more complex malt structure on this one.
Curious to see how it comes out. I like the hop schedule.
I hear ya, but sometimes you’re surprized. I’m learning that complex recipe doesnt always come out complex in the glass.
+1 Brewing on the Ones.
anyone know the potential yield on red x…1.035ish?
http://www.bestmalz.de/en/malt/E055_BEST_Red_X.pdf
79%…whatever that works out to? 1.037?
79% =1.036
and that’s their minimum listed. I’d imagine 81% or 1.038 wouldn’t be out of the norm.
I always use the minimum because it makes my efficiency look better 
I have 10# red x so using all of it. I’d like to hit 1.052 OG so not sure if I can squeeze all that out of 100% red x. For those that have done the 100%, I’ve read its compared in taste to a light Munich…is that reasonable comparison? I have carahell and carared on hand and could throw that in or even just a little light Munich to get my target OG perhaps.
To me its similar to great western munich 10L but maybe a bit sharper.
wow 10# red x really dropped my PH vs projected. targeted 5.4 in brunwater, and it was 5.15! no worries as I added my baking soda to raise PH to 5.4. must be the special malting process makes this base more acidic than your average base malt.
Interesting. That may explain the sharpness I got. That was in an irish red so I kinda liked the sharp dryness, coupled with the irish yesst it made me imagine what a guiness amber would be like. I need to rebrew that some day.
Might be good to account for that in Bru’nwater. Like giving Rahr 2 row a 5L instead of a 2L, to account for the extra acidity.
There could be another reason for the low pH. I’ve had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a ‘roast’ malt. But, when the brewer planned the brew with Bru’n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a ‘roast’ malt, the pH prediction was almost perfect.
I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
I suspect there is some acidulated Impact not reasonably accounted for Martin. It’s the second time I’ve run into this , and I’m not so surprised this time. Your software is dead on most of the time. It’s these anomalies with base malts that are processed differently that throw things out of wack. Once you know what you are dealing with its rectifiable.
I had the same experience with it.
Yeah doesn’t work out as roast malt setting…at least at 10lbs. That drops projected ph to 4.4. Setting it to crystal gets closer, but as long as you know you what you are dealing with, you can just add your baking soda in advance and all is good.
I had similar lower ph with floor malted Maris otter I was using.