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Old 05-30-2009, 06:40 PM   #1
pdizz
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May 2009
Marquette, Michigan
Posts: 20


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?
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Old 05-30-2009, 06:44 PM   #2
McGarnigle
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Jul 2008
NYS
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Munich malt will give you some redness.

 
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Old 05-30-2009, 07:34 PM   #3
Malticulous
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Aug 2008
St. George Utah
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Food coloring? An ounce or two of any dark roasted malt works and adds only a small amount of flavor in such low percentages.
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Old 05-30-2009, 07:50 PM   #4
pdizz
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May 2009
Marquette, Michigan
Posts: 20

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.
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Old 05-30-2009, 11:50 PM   #5
Bob
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Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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An ounce or so of roasted barley will yield a lovely red color without flavor impact.

Bob
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