BeerBorg

BigPapaG wrote: The Best Malz spec sheet lists the Diastatic Power as WK, which I can only assume means weak... So probably in the realm of a medium Munich.

FYI: The WK is Windisch-Kolbach units. Where American malts are typically listed as Lintner units.

To convert:

°Lintner = (°WK + 16) / 3.5

°WK = (3.5 x °Lintner ) - 16

That said, this malt, and their Munich just don't list anything as the minimum value. Where say if you pick their Pilsner or Vienna or pale malts, it will say 250 as the minimum. 250 is like 76 in 'Merican units. As opposed to some of the Briess stuff that is 120 or so.

Which means their malts are NOT highly modified. Which means they are all *good German malts*. Because highly modified malts are for Woosie Americans LOL.

But because they don't list it, I think I would mash for a full 60 minutes for sure, or 90 even if your mashing at low temps. Like I'd do with 100% Munich SMaSH. Because it might just barely be able to self convert. Unless I had iodine test handy.

....

So I'm washing this down with a Green Flash Segal Ranch Session IPA. And it seems really dry and bitter compared to the Stone Red-X. I wish there was some Red-X in it LOL.

Ok, cool, thanks for the info... Didn't know that!

Still, guessing then that it's like Munich, self converts, but barely... Same as you.

And I agree, a longer mash might be required, or a kick with something with more DP to help it along.

BigPapaG wrote: Still, guessing then that it's like Munich, self converts, but barely... Same as you.

That's how I would treat it, as every other darker base malt has less DP then normal base malt.

But their web site is very inconsistent, some of their other malts I'd consider base malts like some of the wheat malts have the WK units blank. So who knows.

I sent an email to their CTO asking for clarification.

Let's see what comes back.

BigPapaG wrote:I sent an email to their CTO asking for clarification.

Let's see what comes back.

UPDATE:

I received a prompt response from Best Malz.

The DP of their current batch is 228 WK and they state that previous batches of this malt have been right around that number.

So, °Lintner = (WK + 16) / 3.5

Therefore: °Lintner = (228 + 16) / 3.5 = 244 / 3.5 = 69.71

So, I built the malt profile in BeerSmith using a DP of 70° Lintner which should reflect an accurate DP.

Thanks for this info. Gonna update Beersmith for it.

If you go to the "add ons" in beer smith Bestmalz has 17 new grains and Red X is one of them.

I thought I had all the updates already but I guess not. Appreciate the knock on the head.

For any newer brewers reading this thread: That is more then enough to self convert - but if your going to add much more of anything else, I'd add some other base malt.

EDITS:

And if using it as 100% of your grain bill, I suggest you *do not try* one of those new fangled 20 minute or less mashes unless you are actively testing for starch conversion.

These folks apparently sell old school not-very highly modified malts. This is a good thing for flavor, but a bad thing if your in a hurry. I'd give all of their malts time unless you are actively testing starch conversion. Do not treat any of them like Briess 120L / 130L stuff.

@mashani words to live by. When I brew I never like feeling rushed, doing an hour mash was a given when I was a fly sparging infusion mash brewer. I entered RedX in qBrew similar to Munich as:

Grain=Red X (German) - [Malty, Sweet] Base malt producing fiery red color
Extract=1.033 and color
SRM=12

I and BigPapaG will be brewing a Red IPA within the coming weeks, I can't remember being as interested in brewing with a new type of malt.

I've changed my recipe with this malt 4 times and still don't know what it will end up being so keep me informed of your ideas for your brews with RedX.

I bought some Red X malt at my LHBS yesterday. I had sampled a 'Imperial Red IPA' last Friday from a local brewery (with Red X malt as an ingredient) that was delicious. Thinking about doing an IPA next weekend with 3/4 Red X & 1/4 Pale malt for the grains...

I always start my mash first thing in the morning, then I have my breakfast and coffee, then take Ralph for his exercise, during the mash. By the time I go out to take my runnings it has usually been 90 minutes to 2 hours. After that my brew day goes pretty quick.

I've been drinking more of this, and it might be my favorite commercial IPA at the moment, as in one that I would be happy to buy again and again. To my tastes it's so much better then Enjoy By that it's not funny. Yes, I am saying that a Stone beer is great, even though I've bitched about them more often then not since Levitation left the building.

I'm looking forward to another one of these tonight myself!