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Old 11-09-2011, 08:12 PM   #21
commonsenseman
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Feb 2011
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Raspberries?


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Old 11-09-2011, 08:33 PM   #22
teucer
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Sep 2011
Durham, NC
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Quote:
Originally Posted by Boy View Post
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.
Huh, I wouldn't have expected a crystal blend to get you a good red - I'm used to thinking of the lighter crystals as very yellow, and the darker ones as brown.

How much of this mix do you use? How much roasted barley?

(I'm still thinking in terms of orange, myself - I want something vividly orange by the time soccer season starts up again, because it's my local team's color - but if I can produce vivid reds and vivid yellows I can blend and come up with a recipe that way.



 
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Old 11-09-2011, 09:36 PM   #23
GuldTuborg
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My 11/11/11 Gun Stock ale turned out pretty red. The pic below is from brew day. Since then, it has dropped completely clear and is a gorgeous deep garnet red (and has much less brown than is shown in the hydrometer sample). Is that the shade of red you're going for?

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Old 11-09-2011, 09:42 PM   #24
BainbridgeBrewer
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Mar 2011
Bainbridge Island, WA
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Actually, raspberries might work. Although then you'd have a fruit flavored beer. I made a blackberry wheat this summer using 9 lbs of fresh berries and it came out absolutely purple.

 
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Old 11-09-2011, 10:29 PM   #25
Boy
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Oct 2010
Mt Hood, Oregon
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Quote:
Originally Posted by teucer View Post
Huh, I wouldn't have expected a crystal blend to get you a good red - I'm used to thinking of the lighter crystals as very yellow, and the darker ones as brown.

How much of this mix do you use? How much roasted barley?

(I'm still thinking in terms of orange, myself - I want something vividly orange by the time soccer season starts up again, because it's my local team's color - but if I can produce vivid reds and vivid yellows I can blend and come up with a recipe that way.
Something like 10oz 60L to 8oz 120L. Like I said, around a 60/40 blend worked very well. But I would combine this with a small add of roast barley. This mix was used for a amber ale so for an ipa I'd go lighter on the crystal and add roast barley

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Old 11-09-2011, 10:55 PM   #26
terrapinj
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Dec 2010
Santa Monica, CA
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just grabbed this from the other thread using blue coloring

http://www.odditycentral.com/pics/bl...rom-japan.html

Quote:
The red beer contains anthocyans, natural pigments found in plants and fruit.

 
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Old 11-09-2011, 11:24 PM   #27
paradoxic
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Feb 2011
Chicago, il
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Cherry juice?

 
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Old 11-09-2011, 11:52 PM   #28
emjay
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by teucer

Huh, I wouldn't have expected a crystal blend to get you a good red - I'm used to thinking of the lighter crystals as very yellow, and the darker ones as brown.

How much of this mix do you use? How much roasted barley?

(I'm still thinking in terms of orange, myself - I want something vividly orange by the time soccer season starts up again, because it's my local team's color - but if I can produce vivid reds and vivid yellows I can blend and come up with a recipe that way.
Orange is pretty easy. A ton of Vienna with an extended boil should really help. The most vividly orange beers tend to be saisons.

 
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Old 11-10-2011, 12:27 AM   #29
Zorin
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Jun 2011
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From a chef point of view, you could use saffron and this can be ordered off of amazon.com and a little goes a long way. You could make your mash water and HTL from it. I've been wanting to try making a saffron ale, but haven't had the time. Good luck.

 
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Old 11-10-2011, 12:46 AM   #30
Bradinator
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Oct 2008
Calgary, AB
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These are all some really great ideas. Hibiscus tea is something I think I can get. Pomegranates, though possibly the worlds most annoying and messy fruit, may add an interesting flavour as well as increase the redness.

Safflower, Hibiscus, Pomegranate Ale?


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