Question about SRM.

[Pdeezy]

How would you adjust the color in a recipe without changing the flavor too much? I recently bottled a Red IPA (I wanted it to be red anyways), and it's more brown then red.

Also, what SRM do I need to shoot for when looking at my software to get to a nice deep red?

Here's the recipe if it helps.

Thanks guys.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Dread Red
Brewer: PDeezy
Asst Brewer:
Style: American Amber Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 2.82 gal
Post Boil Volume: 2.60 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.059 SG
Estimated Color: 16.7 SRM
Estimated IBU: 60.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 12.5 %
3 lbs Light Dry Extract [Boil for15 min](8.0 S Dry Extract 8 37.5 %
1.00 oz Cascade [5.40 %] - Boil 30.0 min Hop 7 8.8 IBUs
1.00 oz Cascade [5.40 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.00 oz Cascade [5.40 %] - Boil 12.0 min Hop 9 4.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
4.0 oz Chocolate Malt (350.0 SRM) Grain 2 3.1 %
4.0 oz Victory Malt (25.0 SRM) Grain 3 3.1 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 6 29.7 IBUs
8.0 oz Brown Sugar, Light (8.0 SRM) Sugar 5 6.3 %
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 4 37.5 %

 

[benbradford]

srm is tough, and more of a result than a target in my opinion. Look at classic recipes and amber ales to see what kind of ratios of grain are used, in order to scale your recipe correctly...

here is a recipe for an Irish red that I havn't brewed but here it is anyway:


Type: All Grain
Date: 7/2/2006
Batch Size: 5.00 gal
Brewer: joe
Boil Size: 5.49 gal Asst Brewer: Sue
Boil Time: 60 min Equipment: My new brew stuff
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 71.10
Taste Notes: A nice smooth malty red, doing it again this weekend, my son want's a case of it for his 21st birthday!

Ingredients

Amount Item Type % or IBU
8 lbs 16.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 86.79 %
12.0 oz Barley, Flaked (Briess) (1.7 SRM) Grain 7.23 %
8.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 4.82 %
1.9 oz Chocolate (Crisp) (630.0 SRM) Grain 1.16 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (5 min) (Aroma Hop-Steep) Hops -
0.91 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale



Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.25 % Actual Alcohol by Vol: 5.74 %
Bitterness: 15.4 IBU Calories: 239 cal/pint
Est Color: 15.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 10.37 lb
Sparge Water: 2.29 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 3.36 gal of water at 171.8 F 158.0 F
10 min Mash Out Add 1.34 gal of water at 196.5 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.1 oz Carbonation Used: -1/2 cup
Keg/Bottling Temperature: 68.0 F Age for: 28.0 days
Storage Temperature: 68.0 F