German Brewing

Best Malz sent me this 100% red x recipe after I asked some questions about Red X malt. Its a bit chopped up as i copied it but you should be able to figure it out. I find it interesting they recommend a decoction and the fermentation looks interesting as well.

• Mash in at 48 °C (118 °F), rest for 20 min
• Heat to 52 °C (126 °F), rest for 30 min
• Heat to 65 °C (149 °F), rest for 10 min
• Decoction: Approx. 70 % of the main mash
should remain at 65 °C (149 °F)
• Pull a decoction and transfer it to the work kettle:
Heat to 71 °C (160 °F) in 6 min, rest at 71 °C (160 °F) for 35 min,
heat to boiling in 20 min, boil the mash for 5 min,
add back the main mash until the temperature reaches 70 °C (158 °F),
(the remainder of the decoction mash stays behind in the work kettle),
hold the mash at 70 °C (158 °F) for 15 min, add the remainder of the decoction mash back to main mash,
mash-out at 75 °C (167 °F). Total mash: main mash + decoction + rinse water
Grain Bill
Brewing Process
After Lautering
BEST Red X®
FOR 100 LITERS OF END-FERMENTED BEER:
HOPS
For Sort (α- Acid %) α- Acid [g]
Bittering NZ hops Pacific Jade or equivalent (11 - 14) 9,4
Flavor 1+2 NZ hops Nelson Sauvin or equivalent (12 - 13) 3
Maturation Cascade or equivalent (4,5 - 7) 3
YEAST
Bottom-fermenting ale yeast
100%
BOILING FERMENTATION STORING
For 75 min
Bittering: at the
beginning of boiling
Flavor: after 30 min
Second Flavor: 5 min
before the end of the
boil
Chill to 6 °C (43 °F), fermentation for 6 days at 6 °C (43 °F)
Heat up ferment for one week at 12 °C (53 °F) until residual extract reaches 4,6 %
12 °C (52 °F) for 10 days, coll by approx. 2 °C (35 °F) day by day until -0,5 °C
(31 °F) is reached (this will take approx. 6 days). Next step is cool maturation:
-0,5 °C (31 °F) for 5 days.
After the majority the yeast has been removed and the cold beer is relatively
clear, transfer the beer under counterpressure at a residual extract of ca. 3,7% to
a shallow-coned tank already containing 6 g per hl of US Cascade and purged of
air with CO2 beforehand.
Leave the beer
on the Cascade hops
for 3 weeks at -0,5 °C
(31 °F)
Good luck and enjoy your beer! Thanks for using BEST!
info@bestmalz.de .
www.bestmalz.de . © 2016
OG 14 °P (1,057) . BU 38 . Color 50 EBC (19,3 L) . Alc. 5,6 vol. %
BEST Red X®
BEST Red X® is specially created
for brewing red-tinted beers

Another recipe from Best. This Helles looks very similar to our base recipe. They also told me to keep the sac rest at 65c because of the high gelatinization temp of the 2015 crop.


Grain Bill
BEST Pilsen Malt 90%
BEST Caramel Hell 5%
BEST Caramel Pils 5%
HOPS
For Sort (α- Acid %) α- Acid [g]
Bittering Hallertauer Tradition (4 - 7) 5,5
Flavor Hallertauer Tradition (4 - 7) 2,0
Aroma Hallertauer Mittelfrüh
or Tettnanger (2,5 - 5,5)
2,0
YEAST
Bavarian style lager yeast
Brewing process
• Start mashing at 40 °C (104 °F),
raise the temperature to 65 °C (149 °F),
rest for 30 minutes
• Raise temperature up to 72 °C (162 °F),
rest for 20 minutes until iodine normality
• Raise the temperature to 75°C (167 °F),
mash-out and start lautering at this
temperature
BOILING FERMENTATION STORING
For 75 min
Bittering: after 10 min
Flavor: after 60 min
Aroma: after 75 min
(or directly in the whirlpool)
After whirlpool,
Cooling ferment for 8 - 12 days at
8 - 12 °C (46 - 54 °F)
After excluding the yeast
store at least 4 (better 6 - 8) weeks
Good luck and enjoy your beer! Thanks for using BEST!
info@bestmalz.de .
www.bestmalz.de . © 2016
OG 12 °P (1,048) . BU22 . Color 7,5 EBC ( 3,2 L) . Alc. 4,5 vol. %
Helles (Bavarian Style Lager)

Does look pretty familiar. Interesting they suggested a low dough in and late hops

I asked them if those lower dough in temps or protien rests would be beneficial or could I just get away with a 62/72 Hochkurz and they said a Hochkurz would be fine, their malts are modified enough but to dough in at 62 and raise to 65 for your sac rest because of the gelitanization temps of the 2015 crop.

I have seen this first hand with the 2 bags I have went though.