Originally Posted by emjay
Vienna (as well as Munich and presumably Melanoidin malt), rye and small amounts of certain roasted malts can get a beer surprisingly red.
I've been thinking about orange
myself, and had been thinking of blending Munich with pilsener to get a golden base to which I would add roasted barley. I'm curious about the color effects of the rye, and also whether you have any idea what the grist is for the really red Flanders red.