Brewed this red ale last night

pdizz · 05-30-2009, 06:40 PM

6lbs briess gold lme
1lb crystal 40
1/2lb biscuit
1/2lb 2-row (toasted 350 for 15 min)

1oz ger northern brewer
1oz tettnang

notty yeast

Anyway, it looks more amber in color, not quite up into the red range. I'll get a better look at it when it clears (doh, just realized i didn't put the irish moss in, that little bottle hides itself when my counter is cluttered with pots and pans, oh well) I wanted more of a nutty character, any ideas what I could add to bump it up into the reds without too much roasted flavor?

McGarnigle · 05-30-2009, 06:44 PM

Munich malt will give you some redness.

**Malticulous** · 05-30-2009, 07:34 PM

Food coloring? An ounce or two of any dark roasted malt works and adds only a small amount of flavor in such low percentages.

pdizz · 05-30-2009, 07:50 PM

Don't think I'll be using food coloring. I'm not particularly anal about the color of my beers but I do usually have a specific goal with each recipe whether it's hop character, malt flavor, etc so I can get a feel for different ingredients. This time I really wanted to nail that beautiful crimson red color I love.

Bob · 05-30-2009, 11:50 PM

An ounce or so of roasted barley will yield a lovely red color without flavor impact.

Bob