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Old 11-09-2011, 03:55 PM   #11
DirtyGerman
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Feb 2011
Herkimer, ny
Posts: 29
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How about Blood oranges in the boil? like 3 - 5 no rhine just the meat ? sugars would most likely get fermented out .



 
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Old 11-09-2011, 03:58 PM   #12
two_hearted
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Apr 2010
Cincinnati, Ohio
Posts: 2,195
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Quote:
Originally Posted by Bradinator View Post
Beet juice... Hmmm.. That could work, but do you think it would make the beer more purple then red? If its boiled long enough and with the high IBUs (I am thinking 80+) do you think it would hide the flavour of it? I don't imagine it would lend to the beers character...
Thread on using beets http://www.homebrewtalk.com/f85/beet...hought-185580/



 
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Old 11-09-2011, 04:02 PM   #13
paulster2626
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Aug 2011
Ontario, Canada
Posts: 1,828
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Magic Hat Wacko uses beets, and it's really red. Tastes good too (to me that is). Some people don't like the mossy aroma, but I do. Reminds me of being outside. Not sure if that comes from the beets or something else though.

 
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Old 11-09-2011, 06:09 PM   #14
teucer
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Sep 2011
Durham, NC
Posts: 136
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Quote:
Originally Posted by emjay View Post
Vienna (as well as Munich and presumably Melanoidin malt), rye and small amounts of certain roasted malts can get a beer surprisingly red.
I've been thinking about orange myself, and had been thinking of blending Munich with pilsener to get a golden base to which I would add roasted barley. I'm curious about the color effects of the rye, and also whether you have any idea what the grist is for the really red Flanders red.

 
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Old 11-09-2011, 06:47 PM   #15
gclunde
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Jan 2011
Plano, TX
Posts: 34
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Quote:
Originally Posted by DirtyGerman View Post
How about Blood oranges in the boil? like 3 - 5 no rhine just the meat ? sugars would most likely get fermented out .
That might be kinda interesting to blend with a Hefe as well....

 
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Old 11-09-2011, 06:50 PM   #16
emjay
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Jan 2011
Toronto, Ontario
Posts: 12,776
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Quote:
Originally Posted by gclunde

That might be kinda interesting to blend with a Hefe as well....
Blood Orange Hefe is an already VERY popular (and published) recipe of Sam Calagione from Dogfish Head. Though I'd wager that's not exactly news to you.

 
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Old 11-09-2011, 06:53 PM   #17
Boy
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Oct 2010
Mt Hood, Oregon
Posts: 349
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Experience: Beets must be pureed and even then will make the beer murky. Roasted barley @ 15 min left in mash will give red color. 60/40% mis of 60L & 120L has worked the best so far but adds more crystal.

In the future I would add the roasted barley and a smaller amount of 60/120. Beyond that I would start looking at a splash of food coloring.

It has been my year long quest to make a red IPA and this is what I have learned so far after 4 batches.

 
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Old 11-09-2011, 07:27 PM   #18
urbanmyth
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Nov 2011
Twin Lakes, WI
Posts: 999
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Perhaps try hibiscus petals. My girlfriend brought some back from Egypt one year. They make a VERY red tea, with a slight tartness to it. This with the blood oranges above could make a nice complementary flavor set.

 
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Old 11-09-2011, 07:36 PM   #19
ThreeSheetsBrewing
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May 2011
, MN
Posts: 225
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Pomagranites?

 
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Old 11-09-2011, 08:01 PM   #20
scottland
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May 2010
Chandler, AZ
Posts: 2,110
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Clarity is big. Often beers will look brighter and lighter in color when they are crystal clear. Any red ale should have a nice hue when it's crystal clear. Look into filtering maybe?



 
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