How to make beer red

[texasliam]

Im trying to make adapt my favorite kolch into a somewhat light colored red ale. Choices for grain seem to be roasted barley, carared and Melanoidin.
Any thoughts and how much to add to my german 2 row?
Liam

[maltyapples]

Between a quarter pound and a half pound of roast barley would probably do the trick. Plus, I like the taste!

[clumsy]

Originally Posted by maltyapples

Between a quarter pound and a half pound of roast barley would probably do the trick. Plus, I like the taste!

Sounds about right. I make an IRA that uses 1/4 lb. of "light" roast, I think 330°L. It gives it a nice reddish hue.

And like you say, that taste is fabulous.

[BrewDog]

Go easy and use Carafa Special which is de-husked.

[Mikegobrew]

You can also ad carared, chocolate, or roasted barley at the beginning of the sparge for a nice hue without a lot of the flavor.

[vance71975]

Originally Posted by texasliam

Im trying to make adapt my favorite kolch into a somewhat light colored red ale. Choices for grain seem to be roasted barley, carared and Melanoidin.
Any thoughts and how much to add to my german 2 row?
Liam

I would go with a couple lbs of Melanoidin malt or some 20l munich malt.

[texasliam]

Originally Posted by BrewDog

Go easy and use Carafa Special which is de-husked.

Carafe? Had to look that up. I like the debittered quality. So how much to make a red beer?

[corkybstewart]

If you add 1/2 pound during the sparge you should get a magnificent copper color with no roast flavor at all. It's called "capping the mash". You can use black malt, roasted barley or carafa II, whichever you have on hand.

[maltyapples]

Originally Posted by corkybstewart

If you add 1/2 pound during the sparge you should get a magnificent copper color with no roast flavor at all. It's called "capping the mash". You can use black malt, roasted barley or carafa II, whichever you have on hand.

Adding that one to my useful notes page. Thanks corky.

[texasliam]

Cool concept. I've now read that capped dark malts are finely ground and add less flavor but give color. ? Would 3 oz chocolate in the mash be the same color as 3 oz ground chocolate in the cap? And. Does this concept work for crystal malts. Ie added color but no added sweetness?
Liam

[corkybstewart]

If you add it in the mash you'll get flavors, at sparge just color. And I've never considered this for crystal malts since I just use the method for color. I started doing this when a pro brewer changed her recipe and had a 25 kilo sack of black patent to give away. You have to get creative to use up 25 kilos of BP.

[texasliam]

I'm wondering how special b would work as a sparg addition. It should pick up the color but I wonder if it would deminish the carmel raisin flavor. Think I'm going to do that with a little roasted barley.

[corkybstewart]

It would be a waste of an expensive malt. Something very high Lovibond will work better with much less quantity-Special B is only around 150 but roasted barley or black patent are in the 400-500L range.

[clumsy]

What Corky said.

I once made a beer with ten pounds of Pilsner and a pound of Special B. It was barely an amber. Tasted pretty good, but it wasn't the colour you're looking for.