I'm looking to brew a red ale with a nice malty background and I'm probably going to hop exclusively with Centennial. The thing I want to get perfect is the color, though. Has anyone had any success getting a really red color out of their beer? Roasted barley or black patent? I'll be doing a 5.25 gal partial mash batch. And while I'm here, any exciting yeast suggestions other than 1056?
Melanoidin malt helps on both fronts. Take a look at my "Temptation" recipe; a real nice red color, a lot of fresh, citrusy hop flavor, and a solid malt background. Real nicely balanced. I'm proud
Ideas for a really RED ale?
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