Czech Dark
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Czech Dark
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.
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
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Re: Czech Dark
Why drop the Munich in favour for Red X?
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
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Re: Czech Dark
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!
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!
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- Owenbräu
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Re: Czech Dark
- The best do the basics better -
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- Braumeister
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- Owenbräu
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Re: Czech Dark
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.
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