Epimetheus
Well-Known Member
Roasted barley was suggested for a reddish tinge to a pale brew. I forgot to add the roasted grain to the mash, so I figured a grain tea would work for color. So after the mash I scooped out 2 cups of the pale wort (150 F), steeped 2 oz of roasted barley in it for 15 minutes, then added the dark tea back into the wort.
The whole batch is black as squid ink.
OK, so I could use less. Any other ideas for getting that Irish Red Ale coloring? Has roasted barley worked for you? Maybe I steeped it too long?
The whole batch is black as squid ink.
OK, so I could use less. Any other ideas for getting that Irish Red Ale coloring? Has roasted barley worked for you? Maybe I steeped it too long?