Originally Posted by scrambledegg81
Light or pilsen extract and Special B (steeped) will give you a damn nice red. Special B works wonders for color along that line.
A small amount of Special B in conjunction with another steeping grain or just Special B? How much Special B can you add before it becomes a dominant flavor addition? I wouldn't think you'd want to use more than .25 lb or so in mot recipes.
The reason I ask is because I like Pale Ales and IPAs with full deep amber color (like SN Celebration) and I've been trying to figure out what darker Lovibond Crystal to add in addtion to the Crsystal 60L or whatever I'm steeping to achieve that.