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Old 04-20-2012, 02:54 AM   #1
newb
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May 2011
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like I said its a very simple basic recipe, will this be red? Kinda need it to be red, and any suggestions on it? I don't mind if your critical, actually I'd appreciate it, but please be constructive about it, I realize the recipe is basic, I'm only on my 3rd batch of homebrew and this is my first recipe of my own thanks

60 min boil


6.6 lbs Northwestern Weizen LME
4 oz Black Barley (Stout) (this should make it red right?)

Hops

1 oz Fuggle at 30 min
1 oz Czech Saaz 5 min

Yeast

Safbrew WB-06 Dry Yeast

Secondary 7 days

1 tbsp seeds of paradise
4 oz blood orange juice
6 dried blood orange peels


 
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Old 04-20-2012, 03:27 AM   #2
DarkBrood
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Aug 2010
Manchester, NH
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Northwestern Weizen LME specs: 6-10*L, 79% solids
Alone, produces an SRM around 7.5 (brownish tan/yellow)

+ Hugh Baird Black Roasted Barley: 500*L
================================================== ====
Estimated final SRM = 17.3 (brick-red with tan/brown tints)

The other ingredients shouldn't influence color much (maybe some more red tones from the blood oranges, but yeast can scrub out a lot of fruit colors). What sort of end flavor are you shooting for here? If you only want the color contribution, but not the flavor, you should take a look at the de-husked and de-bittered Carafa malts from Weyermann...provide intense color without flavor contribution.
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Old 04-20-2012, 03:32 AM   #3
lumpher
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like darkbrood is asking: what flavor do you want? you can use 8 lbs 2-row and 1/2 lb chocolate, and it'll be red, but i ain't gonna drink it... do you want a good irish red?
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Old 04-20-2012, 03:38 AM   #4
newb
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I like the flavor how it is suppose.. I did this one before without the black barley and without the czech saaz(just the fuggles) and it came out good alot of friends enjoyed it, but I felt it didn't have BIG flavor it was kinda plain "SUMMER WHEAT"ish I guess, I saw some other posts on here about people turning their beer red with black roasted barley so I added that to the recipe but wanted to gets some opinions before I brewed it on what thats going to do to the flavor

needs to be red for a themed party


 
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Old 04-20-2012, 03:40 AM   #5
newb
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May 2011
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So dark brood your saying the Hugh Baird Black Roasted Barley: 500*L
will make it "brick red?" that actually could really work was kinda going for "blood red" but brick red seems red enough

 
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Old 04-20-2012, 01:44 PM   #6
DarkBrood
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If you want to play around with it, there are a few different color calculators scattered around the web....or you could give the 30-day trial of BeerSmith a spin...
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Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
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WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com

 
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Old 05-08-2012, 01:12 AM   #7
newb
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May 2011
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If I wanted to switch this from LME to all grain, what would be a good replacement for the northwestern weizen?

 
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Old 05-09-2012, 02:49 AM   #8
lumpher
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Quote:
Originally Posted by newb View Post
If I wanted to switch this from LME to all grain, what would be a good replacement for the northwestern weizen?
60% wheat, 40% 2-row would work
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Old 05-09-2012, 02:50 AM   #9
mux
 
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Quote:
Originally Posted by newb
If I wanted to switch this from LME to all grain, what would be a good replacement for the northwestern weizen?
White wheat.

 
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