Irish Red got a lot less red after fermentation... Is that usual?

[DownHillonWater]

Just kegged my first Irish Red and found it to be a lot less red colored after fermentation than it was when I pitched the yeast. Is this par for the course? Here's the grain bill. Used Wyeast 1335 British Ale II.

6 lb 59% Maris Otter
2 lb 20% 2-Row Brewer's Malt, Briess
0.25 lb 2% Briess Extra Special Dark
1 lb 10% Melanoiden Malt
0.5 lb 5% CaraRed, Weyermann
0.38 lb 4% Caramel/Crystal Malt - 120L

Thanks!!

 

[Hoppy2bmerry]

It will look lighter in a drinking glass compared to the color in the fermentor. If those are your points of reference it is normal. I really can't think of another reason for it to appear lighter. Does it taste good?

 

[DownHillonWater]

Across the same path length it's less red...like not red anymore.... ) - :

Carbing now, so taste test is pending. And yes, that is what's really important.

 

[ESBrewer]

If the red turned more like brown, I would consider the possibility of oxidation. Otherwise, it may be difficult to explain. The pH IS going to drop during fermentation and that could affect the color of some substances, but I haven't heard that the red from roasted grain would change because of that.

 

[Hoppy2bmerry]

Pictures?