Czech Dark

[wobdee]

I've been playing around with this style lately and this will be my 3rd attempt. I picked the brain of Lazy Monk, he makes a real good one.

Pilsner 52%
Red X 32%
Caramunich III 13%
Dehusked Carafa III 3%

SRM 20.5

19 IBU Magnum at 60', 5 IBU Saaz at 30'

Wyeast 2000 Budvar

This is also a similar recipe to a Ufleku recipe I found on another forum but I tweaked it with Red X instead of Munich and cut the caramunich and carafa a bit.

[Weizenberg]

Why drop the Munich in favour for Red X?

[wobdee]

[Weizenberg]

Oh! Indeed you better use it up then

Munich malt is made differently though, so the flavour won't be the same. Might make for a great beer though! I'd give it a shot. Interesting to hear how the outcome tastes. With 13% Caramunich you have a malt bomb in there already. Might make for a more elegant drink even...

There's only one way to find out!

[Owenbräu]

[Bryan R]

High humidty, high heat, I believe.

[Owenbräu]

That's how munich is made too. Red x is 12 lovibond, just like dark munich (maltster dependent of course). I've read that higher proteins malts produce red hues and lower protein malts produce orange hues. I assumed Best just used a dark munich drying and kilning process with a higher protein malt to make red x. Some have suggested they blend caramel malts, hence the specific gravity and percentages to get red color.