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Old 12-13-2012, 03:35 PM   #21
Chris7687
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Jan 2012
Palm Beach Gardens, FL
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Well sh!t!!! How do I get the red without the strong malt presence? I'm trying to make something similar to Tocobaga Red by Cigar City.

Can I up the CaraRed without bringing to much malt taste to the recipe? Maybe mash at a lower temp, 149ish?

 
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Old 12-13-2012, 03:59 PM   #22
Jayhem
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Dec 2011
Culpeper, VA
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Quote:
Originally Posted by Chris7687 View Post
Well sh!t!!! How do I get the red without the strong malt presence? I'm trying to make something similar to Tocobaga Red by Cigar City.

Can I up the CaraRed without bringing to much malt taste to the recipe? Maybe mash at a lower temp, 149ish?
What about Carafa I to darken the color without adding malt sweetness? I'm not sure how much CaraRed you can use but every red ale I've ever tasted was pretty malty if it was actually red in color. I understand the novelty of making a "red ipa" but black ipa's are much easier to achieve without too much malty taste. Honestly though, I don't mind a bit of malt up front in a dark IPA...it adds character to the style. Porter taste up front and then IPA bitterness and aroma take over at the finish. I love this style!
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Old 12-13-2012, 04:12 PM   #23
Chris7687
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Jan 2012
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Yea I understand there is going to be some give and take with getting the color out that I want. I just don't want the pallate to pay to much attention to the malt, as I do to the bitterness flavors and hoppy aroma. Luckily, I live by CCB so I have an infinite supply of Tocobaga Red I can do side-by-side comparisons of.

 
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Old 12-13-2012, 04:14 PM   #24
Jayhem
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Dec 2011
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Quote:
Originally Posted by Chris7687 View Post
Yea I understand there is going to be some give and take with getting the color out that I want. I just don't want the pallate to pay to much attention to the malt, as I do to the bitterness flavors and hoppy aroma. Luckily, I live by CCB so I have an infinite supply of Tocobaga Red I can do side-by-side comparisons of.
Yea. Definitely mash on the low side. Sweetness really takes away from an IPA in my opinion.
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Old 12-13-2012, 05:58 PM   #25
Odin_Brews
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Nov 2011
golden, CO
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I did a red IPA with about 4% each carared/caraaroma (basically C20/C120) and I liked how it turned out. I didn't find it too overly sweet or malty, but Im no registered judge or anything

Id dry hop a half ounce each of colombus/cascade/amarillo. I do 2-3 oz per 6 gallon batch. I also enjoy the multiple hops in combo and the way they kind of layer together

 
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Old 12-13-2012, 07:12 PM   #26
Chris7687
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Jan 2012
Palm Beach Gardens, FL
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Went with 4 oz of Each for CaraRed, Caramel 40, and Caramel 120. Going to mash around 150-152. I am going to make it this weekend on the stove top. I will let you all know how it turns out come the New Year! Thanks for the insight.

 
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Old 12-13-2012, 07:36 PM   #27
Jayhem
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Dec 2011
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Quote:
Originally Posted by Chris7687 View Post
Went with 4 oz of Each for CaraRed, Caramel 40, and Caramel 120. Going to mash around 150-152. I am going to make it this weekend on the stove top. I will let you all know how it turns out come the New Year! Thanks for the insight.
Please take a picture of the hydrometer sample before you pitch the yeast. I'm curious how the color will come out before and after fermentation. This recipe interests me.
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Next up: Amber Ale
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Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
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Old 12-13-2012, 08:16 PM   #28
GrogNerd
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can name it

IRA IPA
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Old 12-14-2012, 02:16 AM   #29
Chris7687
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Jan 2012
Palm Beach Gardens, FL
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Quote:
Originally Posted by Jayhem View Post
Please take a picture of the hydrometer sample before you pitch the yeast. I'm curious how the color will come out before and after fermentation. This recipe interests me.
Will do. I am going to use a full pack of rehydrated US-05 for the 2.5 gallon batch.

 
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Old 12-14-2012, 02:26 AM   #30
dbsmith
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Feb 2011
Seattle, Wa
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Adding just a touch of roasted barley and perhaps special B (like 2% total) will give it a nice, red glow.

 
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