I have done a lot of research, and it is my understanding that this malt is a blend of various malts. Lets just say, all of them are Munich malts. I have used it as the bulk of many great beers. I am still trying to dial-in the perfect recipe for my "daily-session" beer. I suggest you start with 100% red-x, with 1/4 pound acid malt, and mash at 154. Great place to work from...
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2 of 2 people found the following review helpful:
Awesome
October 27, 2015
Reviewer:
Paul from MN United States
Milled it at home. My whole garage smelled of caramel and bread. Deep and rich red. Conversion was great. Flavor was caramel and biscuit bread. Almost like a beer with caramel malt but sans the sweetness. Made a smash barleywine and it was outstanding.