King Ruddager Posted June 18, 2019 Share Posted June 18, 2019 Any tips on reddening (or even just darkening) an otherwise fairly light beer without adding too much dryness or roastiness? My typical go-to for this is roasted barley, which is usually fine, but I was just wondering what other options there are and what effects they'll have. Link to comment Share on other sites More sharing options...
Worthog Posted June 18, 2019 Share Posted June 18, 2019 (edited) @King Ruddager, Google Best Malz Red-X. Also Caramalt and Amber malt are 30-60 EBC, if you don't want too dark. Cheers Edited June 18, 2019 by Worthog Link to comment Share on other sites More sharing options...
BlackSands Posted June 18, 2019 Share Posted June 18, 2019 If you can get hold of Gladfield malts: Redback, Aurora (base) and Shepherds Delight. Also, consider: Weyermanns: Carared, Caraamber, Caraaroma, Special W. Dingemans: Special B Link to comment Share on other sites More sharing options...
The Captain!! Posted June 18, 2019 Share Posted June 18, 2019 Cara aroma and black malt. Bennys big red rye has it like this and you get quite red hues. And cause it’s black malt your only using like 30g in a 25l batch so it’s minimul Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 18, 2019 Share Posted June 18, 2019 (edited) I second Caraaroma and black malt. It's in my red ale as well (25 litres) and gives a lovely red colour. I usually use 70-75g black malt but I can't taste it. If you don't want it quite as dark then use less of course. The Caraaroma gives a nice toffee/caramel flavour from the 300g I use in the recipe. If you just wanted the colour then a bit of black malt would do the trick without really affecting flavour. 30-40g perhaps. I also use black malt in my pilsners to achieve a more golden colour instead of pale straw. About 10-15g in these, 21 litre batches. Edited June 18, 2019 by Otto Von Blotto 4 Link to comment Share on other sites More sharing options...
Worthog Posted June 18, 2019 Share Posted June 18, 2019 (edited) Nice looking and exceptionally clear beer, OVB. Cheets Edited June 18, 2019 by Worthog 1 Link to comment Share on other sites More sharing options...
RDT2 Posted June 18, 2019 Share Posted June 18, 2019 3 hours ago, Otto Von Blotto said: I second Caraaroma and black malt. It's in my red ale as well (25 litres) and gives a lovely red colour. I usually use 70-75g black malt but I can't taste it. If you don't want it quite as dark then use less of course. The Caraaroma gives a nice toffee/caramel flavour from the 300g I use in the recipe. If you just wanted the colour then a bit of black malt would do the trick without really affecting flavour. 30-40g perhaps. I also use black malt in my pilsners to achieve a more golden colour instead of pale straw. About 10-15g in these, 21 litre batches. I third it then cause Otto and Captain said 🤣 1 Link to comment Share on other sites More sharing options...
King Ruddager Posted June 18, 2019 Author Share Posted June 18, 2019 16 hours ago, Otto Von Blotto said: I also use black malt in my pilsners to achieve a more golden colour instead of pale straw That's pretty much what I'm trying to do actually Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 18, 2019 Share Posted June 18, 2019 2 minutes ago, King Ruddager said: That's pretty much what I'm trying to do actually Chuck 15g black malt in. Won't affect the flavour but will slightly darken the beer. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 18, 2019 Author Share Posted June 18, 2019 5% Caraaroma will darken it a fair bit actually ... looks like 24 EBCs, or "Medium Amber" according to this: Will probably affect the taste of my lager, but I'm not going for a true lager style anyway, just something ... well ... just beer. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 19, 2019 Author Share Posted June 19, 2019 So this is turning into a bit of a recipe thread now, but in the same way I have a "standard" pale mix of 85% base (schooner, MO, ale), 10% other base (usually munich) and 5% some other crystal I'm thinking a similar thing might work for lagers. In this case I've gone with 85% pils, 10% vienna and 5% caraaroma, plus a pinch of black malt for luck. 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted June 19, 2019 Share Posted June 19, 2019 10% Munich in a pale ale? Gag. 10% Vienna in a pale ale? Yum. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 19, 2019 Share Posted June 19, 2019 I don't think Caraaroma would suit a lager, but it depends on what you're trying to make. Actually I don't think really any crystal malt suits lagers other than maybe the light ones in small amounts. I used to use carared in my German lager but I don't bother anymore with the small black malt addition doing the same thing color wise. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 19, 2019 Share Posted June 19, 2019 Is this thread about Lager........ I’m out. 🤪 2 Link to comment Share on other sites More sharing options...
King Ruddager Posted June 19, 2019 Author Share Posted June 19, 2019 1 hour ago, Otto Von Blotto said: I don't think Caraaroma would suit a lager Me either but I went with it anyway so we'll see what happens 1 Link to comment Share on other sites More sharing options...
Worthog Posted June 19, 2019 Share Posted June 19, 2019 (edited) 5 hours ago, King Ruddager said: Me either but I went with it anyway so we'll see what happens For Lager of a 5kg grain load. Export PIlsner 2.5kg, Vienna 2kg and Amber 500g (for honey color). SAAZ hop and S23 yeast. Just sayin'. Edited June 19, 2019 by Worthog Link to comment Share on other sites More sharing options...
Worthog Posted June 19, 2019 Share Posted June 19, 2019 7 hours ago, ChristinaS1 said: 10% Munich in a pale ale? Gag. 10% Vienna in a pale ale? Yum. Pale Ale? 50% Pale, 40% Vienna, 10%Caramalt. Sheers 1 Link to comment Share on other sites More sharing options...
Beerlust Posted June 19, 2019 Share Posted June 19, 2019 7 hours ago, Otto Von Blotto said: I don't think Caraaroma would suit a lager, but it depends on what you're trying to make. Actually I don't think really any crystal malt suits lagers other than maybe the light ones in small amounts. I used to use carared in my German lager but I don't bother anymore with the small black malt addition doing the same thing color wise. I disagree. Lower levels of crystal malts are common place in lagers & have been for sometime. Mainly just to help throw a certain hue, not to impact boring flavours too much. A low level addition of CaraAroma in a lager grist would help to throw a light reddish hue on the beer if delivered at the right weight, without influencing flavour too much in a negative way given the intended approach of the beer. Just my 5 cents, Lusty. Link to comment Share on other sites More sharing options...
Worthog Posted June 19, 2019 Share Posted June 19, 2019 12 minutes ago, Beerlust said: Just my 5 cents, Lusty. Is this an inflated opinion?? What happened to 2 cents worth? Cheers 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 19, 2019 Share Posted June 19, 2019 Lusty's opinion has been inflated ever since he joined the forum I haven't seen many lager recipes with any crystal in them at all aside from the odd Oktoberfest. Link to comment Share on other sites More sharing options...
Beerlust Posted June 19, 2019 Share Posted June 19, 2019 Just now, Worthog said: Is this an inflated opinion?? What happened to 2 cents worth? Cheers Hairy made me move into the modern Australian currency age. Is it an inflated opinion? No.....it just costs you more. Leave the extra 3 cents in the jar.... Lusty. 3 Link to comment Share on other sites More sharing options...
Beerlust Posted June 19, 2019 Share Posted June 19, 2019 1 minute ago, Otto Von Blotto said: Lusty's opinion has been inflated ever since he joined the forum I haven't seen many lager recipes with any crystal in them at all aside from the odd Oktoberfest. I guess you've ignored posts by PB2 on the subject over all these years? Hmmm... Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 19, 2019 Share Posted June 19, 2019 I wouldn't say ignored, maybe just not seen. I don't read every topic. Link to comment Share on other sites More sharing options...
Beerlust Posted June 19, 2019 Share Posted June 19, 2019 39 minutes ago, Otto Von Blotto said: I wouldn't say ignored, maybe just not seen. I don't read every topic. My bad. Maybe just "missed" a few. Even in lager beers certain coloured hues can be produced without leaving heavy malt influences if researched & added at the right quantities. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 19, 2019 Share Posted June 19, 2019 Which is exactly why I use black malt in my pilsners in that 15g amount. Turns it from pale straw to a deeper gold and has no impact on the flavour. Link to comment Share on other sites More sharing options...
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