Brewed this red ale last night

6lbs briess gold lme
1lb crystal 40
1/2lb biscuit
1/2lb 2-row (toasted 350 for 15 min)

1oz ger northern brewer
1oz tettnang

notty yeast

Anyway, it looks more amber in color, not quite up into the red range. I'll get a better look at it when it clears (doh, just realized i didn't put the irish moss in, that little bottle hides itself when my counter is cluttered with pots and pans, oh well) I wanted more of a nutty character, any ideas what I could add to bump it up into the reds without too much roasted flavor?

Munich malt will give you some redness.

Food coloring? An ounce or two of any dark roasted malt works and adds only a small amount of flavor in such low percentages.

Don't think I'll be using food coloring. I'm not particularly anal about the color of my beers but I do usually have a specific goal with each recipe whether it's hop character, malt flavor, etc so I can get a feel for different ingredients. This time I really wanted to nail that beautiful crimson red color I love.

An ounce or so of roasted barley will yield a lovely red color without flavor impact.

Bob