Help me make the reddest beer that was ever red

[jonpecan]

My experience was strange - I tried to make a "Red Velvet Ale", so I added various things like cocoa nibs, vanilla beans, etc. Also a touch of rye malt for some reason. So I can't say much for the beet taste for sure - there was too much going on, and a whitbread yeast.

But to ensure redness came through, I tried to keep my lovibond low,, so I used 8 lbs of Pilsner malt. The rest was 1 Lb rye malt. 8 oz of Victory, 8 oz carapils, 4 oz acidulated (a strange concoction). In short, nothing too darkening.

In the mash tun, I added 2 smaller skinned, chopped beets to the mash tun. It started quite red when transferring to the kettle, but as I cooked, the redness faded significantly. You could hardly tell they were added at all.

At the last 5 minutes of boil, in a muslin bag I steeped about 3 larger, skinned, chopped beets. They stayed in until transfer to primary fermenter. The redness maintained, as you see it in my profile pic. My recommendation just based on my experience is very late boil addition.

Good luck! Post pictures!

 

[jonpecan]

Though fair warning, though the beer was blood red, the foam was pink!

 

[Bradinator]

I think you sold me on the beets. It will save me some cash on specialty malts as I have a ton of Pilsner on hand and with all the hops I plan to use it should mask any oddness the beets would add

 

[passedpawn]

The beets can add a very noticeable earthiness. They also bleed red.

So, you will get the color you desire, but also a "root" flavor. (When I was young we used to pull a lot of stuff out of the ground and eat it, wild carrots, etc., that's the nature that beets add to the beer).

 

[Bradinator]

The beets can add a very noticeable earthiness. They also bleed red.

So, you will get the color you desire, but also a "root" flavor. (When I was young we used to pull a lot of stuff out of the ground and eat it, wild carrots, etc., that's the nature that beets add to the beer).

I think I know what your talking about and that actually does not sound too bad at all.

I cannot wait to see how this beer will turn out! I will post the final recipe this weekend when I brew it... Though to be honest I have have not decided on which path I will choose.

The path the traditionalist using malt to achieve the colour I want, or maybe the path of the beetmaster. For his beets are red indeed.

 

[Bradinator]

I opted for a more traditional approach to achieve the redness, though I am still planning to dry hop with a couple ounces of Safflower. I also used 1/2oz of Safflower in the boil. Sadly the LHBS store had basically none of the hops I wanted so I had to improvise.

Hopefully it still turns out!

Here is the recipe. Mashed in at ~150F for 2.5 hours (had to run an errand that took a lot longer then expected).

Grains
• 4.0 lbs Munich Malt
• 3.0 lbs Pilsner Malt
• 0.5lbs Carared
• 0.5lbs Melanoiden Malt
• 0.25lbs Crystal 120L

Hops
• 1.0oz Chinook @ 60min
• 0.5oz Cascade @ 45min
• 0.5oz Cascade @ 30min
• 0.5oz Falconer's Flight @ 20min
• ½ oz Safflower @ 10 min
• 0.5oz Falconer's Flight @ 5min

 

[VanHolton]

Intriguing. Do you think a batch made with a low DRM beer (say from a pure Pils or 2-Rom) mixed with a decent amount of beet could give the intense red I am looking for?

How did it affect the flavour? I am all for using herbs and misc in my beer... Unless it makes it taste like farts.

It did have a slightly earthy flavor. Nothing unpleasant about it. Probably could be masked if you wanted with maybe some Munich added to a light base, or even some hop bursting. Depends on what you're going for. Red as hell though.

 

[DannPM]

I opted for a more traditional approach to achieve the redness, though I am still planning to dry hop with a couple ounces of Safflower. I also used 1/2oz of Safflower in the boil. Sadly the LHBS store had basically none of the hops I wanted so I had to improvise.

Hopefully it still turns out!

Here is the recipe. Mashed in at ~150F for 2.5 hours (had to run an errand that took a lot longer then expected).

Grains
• 4.0 lbs Munich Malt
• 3.0 lbs Pilsner Malt
• 0.5lbs Carared
• 0.5lbs Melanoiden Malt
• 0.25lbs Crystal 120L

Hops
• 1.0oz Chinook @ 60min
• 0.5oz Cascade @ 45min
• 0.5oz Cascade @ 30min
• 0.5oz Falconer's Flight @ 20min
• ½ oz Safflower @ 10 min
• 0.5oz Falconer's Flight @ 5min

Do you have any pics of any brew day hydro samples for this man?

 

[Bradinator]

None from the OG, but I have some of the boil. I will be taking another reading this weekend so I will try to throw up some pictures then.

I went back to the natural food store to see if they had anymore safflower in but they are still out. I got a couple weeks before I move it to the secondary for 'dry hopping' so I am hoping they get some stock.

If not they did have saffron... Very, very expensive saffron. I think it was $8 for 20 grams. I am hesitant on buying it, not only for the price but because I am unsure if it will give the same intense red colour safflower does though according to Wikipedia it can be used as a dye. But would 20 grams be enough to make it worth using?

 

[gclunde]

Blood Orange Hefe is an already VERY popular (and published) recipe of Sam Calagione from Dogfish Head. Though I'd wager that's not exactly news to you.

I did not know that... Thanks for the information. I think I know what is going to be next in my brewpot.

 

[Bradinator]

Looking nice and red already.

 

[Bradinator]

I broke down and had a bottle last night. It is still a bit young with only 9 days in the bottles, but it was fantastic tasting none-the-less. Unfortunately I missed the colour I was trying to attain for this beer, but considering how flavourful it ended up being I am not overly disheartened.

 

[Boy]

I'll remember to post a pic of mine at bottling in about 2 weeks. Mixed the crystals I mentioned, roasted barley, and about 6oz beet juice with 2 min left in boil. Had a really interesting red hue during transfer but honestly seemed a little dark.