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Old 06-30-2009, 02:04 PM   #11
ajwillys
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How much carared should be used? I've seen people use up to 20% in recipes but wonder if that is too much? The reason I ask is because I'm planning a Red that uses 16% CaraRed.

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Old 06-30-2009, 02:09 PM   #12
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Originally Posted by Pangea View Post
Use CaraRed. Your application is what it was meant for.
From an online home brew supplier:

Weyermann CaraRed
20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.
I actually think that CaraRed is a little gimmicky. It's really just Crystal/Caramel 20L with a trade marked name. z987k is right, if you only use crystal malts then you'll end up with a sweeter (less dry) finish. Roasted barley is the correct way to add the red colour, 0.25 lbs in 5 gallons got me a beautiful red beer. It also adds that characteristic slight roasted after taste you can't get anywhere else.

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How much carared should be used? I've seen people use up to 20% in recipes but wonder if that is too much? The reason I ask is because I'm planning a Red that uses 16% CaraRed.
Are you using any other crystal malts? How much you can use effectively is dictated by how much total crystal, I think the recommendation is to try to keep it below 20%, but definitely below 25%. Could be pulling that out of my butt, but I swear it's been in at least one of my brew books.

Why use CaraRed over the roasted barley anyway? You can get away with ~3% or less depending on your total grain bill weight.
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Old 06-30-2009, 03:14 PM   #13
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I brew an Irish Red that has become a regular beer in our house and has a nice, red color. It is nice and simple and doesn't require crystal malts. Look in my 'Recipe' drop down to the left.

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Old 06-30-2009, 03:16 PM   #14
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Gremlyn,
Have you actually used CaraRed and find it to be gimmicky and/or the same as Crystal 20? From what I've read, it is not the same as a typical crystal at all.

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Old 06-30-2009, 04:18 PM   #15
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I've not used it, I'm just going off the research I did when looking into making my recipe. Maybe I'm wrong, but it looks like Weyermann just gave names to each of their crystal malts (Weyermann®). They have a name for all of their levels of crystal malt, but sell nothing that is just Crystal 20/40/60/etc. Maybe it's just the cynical marketer in me, but it looks like it's just a marketing gimmick, but nothing on their site makes me think this will do anything different to a plain old Crystal 20L. No matter what it actually is, it still won't give you the right flavour that roasted barley will. BUT if you've used it and you liked the results, then it doesn't matter what I think

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Old 06-30-2009, 04:23 PM   #16
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I haven't used it, I was just wondering if your comments were based on experience, research or what. Thanks for the information, I'm still not sure what I will do with mine.

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Old 07-03-2009, 10:49 AM   #17
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I'm tempted to go the beet route for adding some color boost, at which point I'll probably go for an amber recipe.

My thought on the beets is that I'll boil one or two then strain and add the water to my wort boil. Any thoughts here?

I'll probably put together a recipe this weekend and post for comments.

Stay tuned!

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Old 07-03-2009, 04:11 PM   #18
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I have an irish red ale that is a beautiful red color.. BJCP judges scored it a 30.8 and said the only real downfall is that it was fermented at a little bit higher temps creating a slight off flavor. but its a deep red and I just used crystal malts and roasted barley. Its an AG recipe.

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Old 07-04-2009, 03:23 AM   #19
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I have an irish red ale that is a beautiful red color.. BJCP judges scored it a 30.8 and said the only real downfall is that it was fermented at a little bit higher temps creating a slight off flavor. but its a deep red and I just used crystal malts and roasted barley. Its an AG recipe.
Well don't hold back good sir, post 'er up!
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Old 07-04-2009, 04:06 AM   #20
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Irish Redheaded Step Ale
Brew Type: All Grain Date: 4/14/2009
Style: Irish Red Ale Brewer: Tim
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.72 gal Boil Time: 60 min
Brewhouse Efficiency: 68.00 % Equipment: My Equipment
Actual Efficiency: 70.53 %

Taste Rating (50 possible points): 30.3
scored by BJCP judges!

Ingredients Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.39 %
1.85 lb Munich Malt (9.0 SRM) Grain 21.36 %
0.65 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.52 %
0.15 lb Roasted Barley (300.0 SRM) Grain 1.73 %
0.75 oz Williamette [5.50 %] (60 min) Hops 15.9 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 5.3 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 gal Oly Water Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.042 SG (1.044-1.060 SG) Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.011 SG (1.010-1.014 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 12.6 SRM (9.0-18.0 SRM) Color [Color]
Bitterness: 21.2 IBU (17.0-28.0 IBU) Alpha Acid Units: 6.9 AAU
Estimated Alcohol by Volume: 4.07 % (4.00-6.00 %) Actual Alcohol by Volume: 5.08 %
Actual Calories: 190 cal/pint


Mash Profile Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: 8.65 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 0.00 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
mash Add 10.36 qt of water at 167.6 F 155.0 F 60 min
sparge Add 18.00 qt of water at 183.3 F 172.0 F 10 min

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