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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How do I get roasty flavor without color?
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Old 04-05-2010, 10:38 PM   #1
kanzimonson
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Default How do I get roasty flavor without color?

I've been thinking a lot about amber and red ales recently and how I'd like to make a beer with some strong pronounced roasty flavors but still maintain a red color.

You'll see in my Recipe tab that I have an Irish Red. I really love this beer, but its roasty character is "medium." It's a mostly caramelly beer with a crisp, dry finish. Nothing chocolatey or burnt, just toasty and mellow. Like the crust on a loaf of bread straight out of the oven, or the bottom side of a biscuit.

The beer, however, is so red that it's allllllmost brown. I really wouldn't want to increase its color the slightest bit. So my question is, if I wanted to make an amber ale that has both caramel flavors, and a strongly toasted finish, what do I do? Should I use a lot of the "toasty" malts like munich, aromatic, victory, special roast? Or should I reduce the crystal amounts and use more dark grains? I don't want to completely lose the crystal flavors, either.

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Old 04-05-2010, 10:43 PM   #2
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what are you using for base malt?

the difference between say, briess 2-row and marris otter can change the whole brew.

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Old 04-05-2010, 10:46 PM   #3
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Roasty and toasty aren't the same flavor. If you want toasty, victory/biscuit is your best choice. Roasty flavor come from the darkest malts, not much you can do to get them without the color.

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Old 04-05-2010, 10:57 PM   #4
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malkore, I actually did use MO.

david, I ultimately agree, but I think there's a spectrum shift from toasty to roasty and I essentially want to up the degree to a higher level. The small quantities of dark grains in an amber or red ale fall into the spectrum, and because they're so light I don't think it's unreasonable to say they're both toasty and roasty. But your saying this definitely has me leaning towards the victory/biscuit/aromatic.

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Old 04-05-2010, 11:00 PM   #5
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And the more I think about it, I wonder if using a different yeast would be better. I used 1968 London ESB because I love the way it super emphasizes the malt. I assumed this would increase the toast and roast, but I also wonder if the higher FG due to high flocculation leaves just enough sweetness that the harsher grain flavors become more subdued?

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Old 04-06-2010, 01:57 AM   #6
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http://www.stonebrew.com/news/100401b/

Here is the press release for Stone and Brew Dog's attempt at something similar. Their answer was cask and coffee aging.
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Old 04-06-2010, 04:04 AM   #7
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You could try steeping roasted grains only and running the resulting liquor through a charcoal filter. It will remove color and it will remove flavor, not sure which it will remove more of.

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Old 04-06-2010, 04:06 AM   #8
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IMO pale chocolate gives the most with the least color.

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Old 04-06-2010, 04:59 AM   #9
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Quote:
Originally Posted by Conroe View Post
IMO pale chocolate gives the most with the least color.
I was going to suggest something like this. The lighter the roast level, the more of it you could use. The pale chocolate is around 200L. Briess also makes a roasted barley that's 300L
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Old 04-06-2010, 01:01 PM   #10
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Quote:
Originally Posted by TBrosBrewing View Post
http://www.stonebrew.com/news/100401b/

Here is the press release for Stone and Brew Dog's attempt at something similar. Their answer was cask and coffee aging.
That was an April Fool's joke.
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