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We put some of our products to the test! Although our product range doesn’t necessarily suggest we sell any “red” malts, we were pleasantly surprised when we assessed a selection of our malts against “red” malts already available on the market.
As we have already stated, Munich malts are known to give reddish-brown hues to the wort. However, on closer inspection, the red tones were far more intense than we had first anticipated! Light Munich, with it’s corresponding laboratory analysis, very closely resembles “red” malts on the market. Even more remarkably, is that the Light Munich malt tea, side-by-side with these “red” malt products was strikingly more… well… red! The Dark Munich malt tea was a rich mahogany, deep, dark red. However, with the Dark Munich, the laboratory analysis is not comparable to “red” malts on the market. At smaller addition rates, this could however replicate the red colour we see with Light Munich and other “red” malts.
But of course, colour isn’t everything… what about flavour?
In a blind flavour assessment, our flavour panel instantly detected a well-rounded, complex flavour being offered from our Light Munich in comparison with other “red” malts. Flavour profiles showed more aromas with more intensity, and with a smoother mouthfeel (see below).
So there we are, so many different combinations to think about with the malts and I would recommend that you try to taste them all individually before you start building a recipe, get in touch with your Sales Manager to arrange a sample box or ask us through the website.
The hop charge will depend on the basic style you go for, for European Reds go with more delicate floral, spicy and dark fruit hops and keep the bitterness subtle with only a smidge of late hop. If you want to emulate the US Reds go with fruity, spicy hops. Add plenty but put them in late to keep the bitterness below 28ibu, a spicy dry hop addition will also go well.
Keep in mind that the finishing gravity needs to be fairly high, aim for a mash temperature of 68°C and Burtonise the brewing liquor.
Esters should be subtle so choose your yeast carefully and don’t let the fermentation temperature exceed 21°C. Remember to chill the beer at a point where some residual fermentable sugars will be present for flavour, depth and condition.
For more information or to access our recipe calculator please contact your Sales Manager.
Happy brewing and let’s hope you see red and make a tasty satisfying beer!