Brewed this red ale last night
6lbs briess gold lme
1lb crystal 40
1/2lb 2-row (toasted 350 for 15 min)
1oz ger northern brewer
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?
If I made a non-alcoholic wheat beer I would call it Soberon.