Have you considered a small dry hop addition? Maybe a 1/2 ounce of Centennial for a couple of days? Just to brighten the flavor and aroma a bit. Certainly nothing as extreme as some of the IPA's.

 

I will note that red x is a very characterful malt. I prefer not to use it in excess of 50%. I used it in a red rye IPA sort of thing and love it.

 

If I can hijack this thread, I was considering doing a SMaSH with Red x and cascade because a) I’ve never done a smash and b) I’m interested in how the final product will look and taste like. In researching the interwebs there are varying ideas on what this malt is. I’ve read it’s a combination of malts, so technically this beer maybe wouldn’t be a SMaSH, or that it’s Munich subject to a special kilning process. The Bestmalz website isn’t very helpful.

So, what is everybody’s thoughts on what this malt is and do you think a SMaSH is a good or bad idea. I do prefer strong, malty flavors, so @Iliff Avenue Brewhouse description of “characterful” intrigues me.

 

I'd say go for it. If it's a Munich variant, treat it as a lager.

 

I say go for it! To me it's like a more intense munich malt with notes of cherry. It's a very nice malt as long as you make sure to balance it properly with your hops, water, and yeast choice.

I know the maltster recommends using it at 100% to get red. I've only used it once at 100%. My current preference is to split it 50/50 with pilsner malt and add a small amount of carafa to get some color back and I still get a great red color.

 

Nice looking beer. Love the glass.

 

No not very Amber but will still taste good washing down those snackies!
The first place I would look is to see if I forgot some of the darker malts. Then go from there.

 

I like some c70 for that red tint. About 12 to 14srm. Also a touch of roasted barley can give a rich red/amber color.