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Old 07-03-2008, 05:25 PM   #1
Laurel
 
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I'm working on a recipe for an American red ale, and I'd very much like it to be VERY red. Is there a grain I can add to my steeping grains to redden it up a bit? What would be the best extract to use to develop a red color? Thanks!

 
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Old 07-03-2008, 05:27 PM   #2
EdWort
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Toast some pale malt for about 30 minutes at 350 degrees. It's amazing the color it will give you. 2 pounds ought to do it.

 
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Old 07-03-2008, 05:30 PM   #3
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Some Crystal 80 and a touch of Black Patent will give you a very nice red color, if used with Pale malt.
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Old 07-03-2008, 05:31 PM   #4
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Is this similar to any other malts? Will it make the flavor very malty? The other steeping grains that I have in this recipe are Munich, Caramunich and Special B. Should I cut any of these out or add them to the toasted pale?

 
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Old 07-03-2008, 05:34 PM   #5
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Lets see your recipe......that'll make it easier to make recomendations

 
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Old 07-03-2008, 05:36 PM   #6
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Munich and Special B will definately add to the red character. But yeah, let's see the whole recipe.
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Old 07-03-2008, 05:38 PM   #7
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.5 lb munich
.5 lb caramunich
.25 lb special b

7 lbs liquid munich extract

.75 oz amarillo @ 60 min
.75 oz amarillo @ 15 min
.75 oz amarillo @ 5 min


This is AHS American Red, I liked it a lot, but wanted to toy with it a little, and I'd like it to be a little more red.

I'd be interested in creating a different beer, I like balanced beers, leaning towards slightly bitter, but nothing like Arrogant Bastard.


 
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Old 07-03-2008, 05:44 PM   #8
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I like using the roasted barley for my reds, i like the flavor that comes out of it better than the other malts listed. i made a red with all armarillo not to long ago and it was spectacular one of the best beers i have ever made.
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Old 07-03-2008, 05:46 PM   #9
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I've been thinking of ramping up the bittering hops to about 1.25 oz. According to beeralchemy this should give me about 23 IBU which should be okay.

 
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Old 07-03-2008, 05:51 PM   #10
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1% chocolate malt will add a nice red hue

 
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