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Old 03-13-2013, 03:41 AM   #11
tinytowers
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Dec 2011
spokane, wa
Posts: 111
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Yeah dump the chocolate, you don't want your red to taste like a Porter.

Maybe try 1-2 oz of Roasted Barley.

Do you have access to Caramunich? Maybe try 4oz of that. It will lend a nice amber/red color.



 
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Old 03-13-2013, 04:08 AM   #12
Krovitz
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Mar 2012
Quincy, MA
Posts: 580
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Quote:
Originally Posted by CTR08 View Post
I'd probably skip it. I think the caramels will provide a fair amount of color. Maybe add a bit of amber malt.
I recently used amber malt for the first time in an ipa and it was delicious. Very toasty.



 
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Old 03-13-2013, 11:17 AM   #13
Adaman05
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Nov 2012
Madison, Wisconsin
Posts: 346
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How about 4 oz melanoiden?

Edit: Would have to turn it into a partial mash then.

 
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Old 03-13-2013, 10:33 PM   #14
Adaman05
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Nov 2012
Madison, Wisconsin
Posts: 346
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Ok, thinking about the roasted barley now. 4 oz?

 
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Old 03-13-2013, 10:43 PM   #15
sherma
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Feb 2013
Portland, Oregon
Posts: 180
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Quote:
Originally Posted by Adaman05 View Post
Ok, thinking about the roasted barley now. 4 oz?
I'd go for 2 oz. max. You don't want the flavor, just the color.
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primary: CDA #2
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Old 03-13-2013, 10:48 PM   #16
Adaman05
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Nov 2012
Madison, Wisconsin
Posts: 346
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Quote:
Originally Posted by sherma View Post
I'd go for 2 oz. max. You don't want the flavor, just the color.
Yeah, I was reading up on the roasted barley and was just going to edit my previous post. Probably thinking 2 oz roasted barley, which I seem to recall is the same as the Surly Furious clone, which has a nice red hue to it.

Thanks for all the assistance! Can't wait to brew this up on Saturday after I bottle Zombie Dust take 2.

 
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Old 03-14-2013, 02:02 AM   #17
ddrrseio
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Sep 2011
Palo Alto, CA
Posts: 303
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a little chocolate can do great things in a red but 4oz on top of that much caramel might be a bit muddling

i'd also run this through brewtarget or beersmith to get a good SRM idea if the red aspect is important to you

 
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Old 03-14-2013, 11:51 AM   #18
Adaman05
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Nov 2012
Madison, Wisconsin
Posts: 346
Liked 37 Times on 28 Posts


Quote:
Originally Posted by ddrrseio View Post
a little chocolate can do great things in a red but 4oz on top of that much caramel might be a bit muddling

i'd also run this through brewtarget or beersmith to get a good SRM idea if the red aspect is important to you
I plugged it in and I think I'll do the roasted barley, leaving out the chocolate. Color is great at 14.

 
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Old 03-14-2013, 04:23 PM   #19
tinytowers
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Dec 2011
spokane, wa
Posts: 111
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I've also heard about people throwing in their darker roasted malts towards the end of the mash. This way you only get the color, not the flavor. Have fun brewing.

 
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Old 03-14-2013, 04:33 PM   #20
Demus
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Dec 2011
Orlando, FL
Posts: 1,242
Liked 160 Times on 131 Posts


+ 1 on dropping the chocolate. Maybe bump the caramel 40 to 60 to compensate for SRM loss, but adds more red...



 
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