javert
Well-Known Member
- Joined
- Dec 4, 2016
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I've been on a trial and error quest for the best way to get the reddish color of Irish or American Red Ales, but I'm finding it hard to do without getting a big toffee taste that can assault the mouth on the first gulp.
Great Western Malting's crystal 60 proved to be too little for the effect. Crystal 75 gives a good tone at near 10 % but the flavor can be overpowering. I managed to mask it once with hops and yeast aromas but the latter seems to be unreliable.
Too late I realized that GWM gives its numbers on ASBC color, which I assume it is SRM. According to Randy Mosher's Mastering Homebrew, the red colors are at the 70 - 80 °L range, so I guess I could try a more kilned malt.
There's some Red Ales that use toasted malts for the effect though the Porter taste is evident (not that I dislike it, but I want to keep it non roast). Which Lovibond and proportion do you go for red tones?
Great Western Malting's crystal 60 proved to be too little for the effect. Crystal 75 gives a good tone at near 10 % but the flavor can be overpowering. I managed to mask it once with hops and yeast aromas but the latter seems to be unreliable.
Too late I realized that GWM gives its numbers on ASBC color, which I assume it is SRM. According to Randy Mosher's Mastering Homebrew, the red colors are at the 70 - 80 °L range, so I guess I could try a more kilned malt.
There's some Red Ales that use toasted malts for the effect though the Porter taste is evident (not that I dislike it, but I want to keep it non roast). Which Lovibond and proportion do you go for red tones?