German Brewing

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.

Why drop the Munich in favour for Red X?

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!

High humidty, high heat, I believe.

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.