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Old 05-21-2010, 08:04 PM   #11
DeadHead_Brewering
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Nov 2009
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I'd like to keep any additions as natural as possible...and closer to the art of brewing without artificial ingredients. Even thinking of adding beet juice is a stretch for me. I'd like the color to be malt based if at all possible...so it may have to be reddish, instead of red.
Although I've heard of brewers adding Jolly Ranchers at bottling...never had one yet, so I can't knock it.
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Old 05-22-2010, 01:29 AM   #12
johnpreuss
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Jan 2010
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I've talked to guys who have had tons of success throwing an ounce or two of black roast barley or black malt on top of the mash about 5 min before you start to sparge to get a nice red color and not get the roastiness.

 
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Old 05-22-2010, 01:37 AM   #13
leghorn
 
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+1 to roast barley in the last 5 minutes of mash. The color should leach into the mash; but not enough time to get the roastiness.

 
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Old 05-22-2010, 08:38 PM   #14
DeadHead_Brewering
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Nov 2009
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That sounds like a good plan. I tried the Carafa III route and got nothing but brown.
I'll try the Black Patent or debittered Black Malt route first...as soon as the Saison Brun is done.
I'll post color comparison when I have them fermented.

Thanks again.
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Old 05-22-2010, 08:45 PM   #15
ChshreCat
 
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A couple lbs of munich malt gave my saison a nice reddish hue. Not bright spanking red by any means, but definitely on the red side of gold.
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Old 05-22-2010, 11:37 PM   #16
LexusChris
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Have you considered using Hibiscus flowers?

They will definitely add a red color, and some tartness as well. Perhaps 3-4 oz for a 5-gal batch, added to the primary in a steeping bag for a couple of days.
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Old 05-23-2010, 03:24 AM   #17
DeadHead_Brewering
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Nov 2009
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I must say, adding flowers had not crossed my mind; have you tried it?
Or anyone else have experience with Hibiscus or other edible red flowers?

I like the experimental part of this, but not having ready access to hibiscus flowers it may be hard to carry out. My thumbs are not green at all!
Although, I suspect, an internet search should turn up something.


Thanks for suggesting another option!
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Old 05-23-2010, 04:26 PM   #18
Retroviridae
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May 2009
Princeton, NJ
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dried Hibiscus are used to make tea in latino cuisine - but it is very sour like lemon. Usually the hibiscus tea is sweetened up and served like lemonade - "agua fresca de jamaica". In spanish, hibiscus is "jamaica". If you have access to any mexican or latino food stores there, look or ask for it under the spanish name.

I like the idea of using this in beer - as long as you don't over-do it, hopefully it will add some pleasant "farmhouse" style sourness. Or it might turn out like how people say fermented citrus juice is like vomit. It would be an interesting experiment...
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Old 05-23-2010, 08:55 PM   #19
weremichael
 
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Beets!!!!!!!!!!!!

 
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Old 05-24-2010, 03:57 AM   #20
robegero
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Jul 2009
Henderson, NV
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Try hibiscus, it is used in an Austin Homebrew Supply kit: http://www.austinhomebrew.com/produc...ducts_id=11267

 
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