Description
BEST Red X 100 g – malt for beers with an intense red colour
BEST Red X® has become synonymous with reddish beers. The malt can make up 100% of the grain bill without any other malt, and makes it possible to brew clear beers with an intense red colour in a reproducible way.
Please note: This product is only available in Norway.
The malt is designed for beers of around 12°P. For stronger beers, add a proportional share of BEST Pilsen Malt to keep the colour in the red range.
Properties
- Colour: 28–32 EBC
- Recommended rate: up to 100% of the grain bill
- Suitable for: all reddish beers, ales, altbier, dunkel and wheat beers
- Aroma according to Bestmalz: passion fruit and sherry
- Packaging: sold per 100 g, whole or crushed
- Manufacturer: Bestmalz, Germany
How to order
The malt is sold per 100 g. For 500 g, choose 5 units, and for 3 kg choose 30. You decide whether you want the malt whole or crushed. We store the malt whole and only crush it when you order.
If you want a ready malt blend for a recipe, order each malt in whole 100 g units and write the blend in the comment field at checkout, for example "Malt blend: 5.4 kg pale ale malt, 270 g Cara Blond".
About Bestmalz
Bestmalz is the brand of the family-owned German malting company Palatia Malz. Its history goes back to 1899, and the malt is produced at the malt houses in Kreimbach-Kaulbach and Wallertheim. Brewshop is the Norwegian distributor of Bestmalz.
Frequently asked questions about BEST Red X
How much BEST Red X can I use?
You can use up to 100% of the grain bill. The malt suits all reddish beers, ales, altbier, dunkel and wheat beers.
Can I brew a red beer with BEST Red X alone?
Yes. Bestmalz states that BEST Red X can make up 100% of the grain bill. The malt is designed for beers of around 12°P. For stronger beers, add some BEST Pilsen Malt to keep the red colour.
How long does BEST Red X keep?
Bestmalz states at least 24 months for whole malt stored cool (max. 20°C) and dry (max. 35% relative humidity). Crushed malt keeps for 12 months. If you are not brewing right away, choose whole malt and crush it just before brewing.
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