A "very red" beer
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steve_flack
Re: A "very red" beer
There was a recent 'Brew Strong' podcast that said if you want REALLY red then basically it's fruit beer time (Cherries). With 'normal' malts you can't make a really bright red beer.
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dave-o
Re: A "very red" beer
Yeah i think you are all probably right. The sort of red i was looking for is not possible with a natural, tasty ale.
However, i am going to try it anyway, and see what i do get.
I've decided to swap the munich for vienna, drop the pale and add some torri. So it'll be:
4000g Vienna
500g CaraRed
200g Torri Wheat
30g Roast Barley
I will be adding about 500g of root ginger to the boil for about 20 minutes, and then putting the ginger in the fermenter too.
Basically, i want a beer that you have once in a while as a bit of an oddity rather than a session beer. One to show friends the slightly freaky side of brewing.
If it's like a cross between Jamaican Ginger Ale and a nice lager then i'll be happy.
The high amount of cara should keep it sweet enough to pull off the "ginger ale" thing.
However, i am going to try it anyway, and see what i do get.
I've decided to swap the munich for vienna, drop the pale and add some torri. So it'll be:
4000g Vienna
500g CaraRed
200g Torri Wheat
30g Roast Barley
I will be adding about 500g of root ginger to the boil for about 20 minutes, and then putting the ginger in the fermenter too.
Basically, i want a beer that you have once in a while as a bit of an oddity rather than a session beer. One to show friends the slightly freaky side of brewing.
If it's like a cross between Jamaican Ginger Ale and a nice lager then i'll be happy.
The high amount of cara should keep it sweet enough to pull off the "ginger ale" thing.
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Mitchamitri
Re: A "very red" beer
Chuck some amber malt in, that will help with depth
If you cant get this of course
CARA RED (Germany)
A new malt from Weyermann in Bamberg. Use to add body and increase malt aroma in many beer styles. Provides greater depth of colour and a reddish hue.
If you cant get this of course
CARA RED (Germany)
A new malt from Weyermann in Bamberg. Use to add body and increase malt aroma in many beer styles. Provides greater depth of colour and a reddish hue.
Re: A "very red" beer
I have been wanting to clone Abita (Louisiana) Red Ale. If you look at their website http://www.abita.com/brews/red-ale.php you can see the sort of red possible. Abita kindly list most of their ingredients when describing their ales, and we can see that the use only pale malt and caramel malt, with what is probably US-05 yeast. They also list useful info like bitterness and colour units for ingredient crunching in beer engine. A quick flick through many of the US homebrew shops and also Palmers 'How to Brew' reveals that crystal malt 80°L is the one for adding red colour.
From http://www.beertools.com/html/ingredien ... iew=grains we can see that they advise:
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
80°L converts to about 210EBC if my sums are correct - there are caramal malts around the 200-mark available, or I guess scale up from a slightly less roasted caramel until the desired colour is achieved. I am guessing that using more of a slightly less roasted malt is more comparable than less of a higher roasted malt, because the higher roasted malt will have a significantly different flavour profile.
Beer engine suggests that for 26 litres* in the boiler (post-boil) then you need 5800g pale malt (5EBC) and 200g caramel (130EBC) for 5.2% ABV and 16EBC. I may well give this a go.
*I am assuming 3 litres lost to boiler dead space and hops to give 5 gallons final
From http://www.beertools.com/html/ingredien ... iew=grains we can see that they advise:
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
80°L converts to about 210EBC if my sums are correct - there are caramal malts around the 200-mark available, or I guess scale up from a slightly less roasted caramel until the desired colour is achieved. I am guessing that using more of a slightly less roasted malt is more comparable than less of a higher roasted malt, because the higher roasted malt will have a significantly different flavour profile.
Beer engine suggests that for 26 litres* in the boiler (post-boil) then you need 5800g pale malt (5EBC) and 200g caramel (130EBC) for 5.2% ABV and 16EBC. I may well give this a go.
*I am assuming 3 litres lost to boiler dead space and hops to give 5 gallons final
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dave-o
Re: A "very red" beer
Well this has been conditioning for a few weeks now, and i am going to crack one open tonight.
It took a long time to clear, and there was more of a haze than i have had before. I imagine this has something to do with the ginger, and am now wondering if i should have added some pectic enzyme.
When i bottled it the ginger taste was not as prominent as i hoped, although it was a healthy deep reddish-orange colour.
I'll post a picture of it at some point.
It took a long time to clear, and there was more of a haze than i have had before. I imagine this has something to do with the ginger, and am now wondering if i should have added some pectic enzyme.
When i bottled it the ginger taste was not as prominent as i hoped, although it was a healthy deep reddish-orange colour.
I'll post a picture of it at some point.