DylanI Posted September 24, 2012 Share Posted September 24, 2012 Hi all Does anyone have any experience using carared? I've bought 100g of Pacific Jade hops. I plan to use all of them in a single batch in a beer with a malty profile. I thought that a beer with a nice red hue could be the go (probably fitting in the American amber ale category). I plan to use around 3kg of Light LME, 100g of pale choc malt (got some left over), 100g of carawheat (just for a bit of interest), and enough carared to get a red looking beer. How much carared should I use? 0.2-0.4kg? More? Less? Any thoughts would be appreciated. Cheers, -Dyl Link to comment Share on other sites More sharing options...
Hairy Posted September 25, 2012 Share Posted September 25, 2012 I am using Carared for the first time this weekend. I'll be using 300g in a 23 litre batch. So smack bang in the middle of your range. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 25, 2012 Share Posted September 25, 2012 I've never used it - I guess to counter my ignorance I will have to do a search and see what it even is [innocent] Link to comment Share on other sites More sharing options...
DylanI Posted September 25, 2012 Author Share Posted September 25, 2012 Hey Hairy I'd be keen to hear how the 300g goes. My feeling is that it will be fine. I just thought I'd check to see how others had used it first. And Muddy, I'm sure you've looked by now, but it has an ebc range of 40-60, and I hear it makes red beer. I want to see how it goes. Onya guys, -Dyl Link to comment Share on other sites More sharing options...
Hairy Posted September 25, 2012 Share Posted September 25, 2012 I am making this: Better Red Than Dead But I have adjusted it to 70% efficiency and replacing 2kg of the Marris Otter with 1.5kg Liquid malt. The feedback on it appears to be all positive. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 25, 2012 Share Posted September 25, 2012 That looks like a real nice recipe. Will have to put that in the to-do list for sure. Just one question: Roasted malt/roasted barley, same thing? Link to comment Share on other sites More sharing options...
Hairy Posted September 25, 2012 Share Posted September 25, 2012 That looks like a real nice recipe. Will have to put that in the to-do list for sure. Just one question: Roasted malt/roasted barley' date=' same thing? [/quote'] Yes. Well I assumed it is anyway. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 25, 2012 Share Posted September 25, 2012 Thanks Hairy! [biggrin] I thought so too, I had a look on CB's site and they only list roasted barley, not roasted malt. It says it can be steeped so yeah I guess it is the same. Link to comment Share on other sites More sharing options...
PB2 Posted September 26, 2012 Share Posted September 26, 2012 Raw Barley is a seed and not sweet (if you chew it up) + roasted = roasted barley, still not sweet Malted Barley is a seed that has just started growing then dried and has sweetness (if you chew it up) + roasted = roasted malt (black malt or patent malt), still carrying sweetness Both may be treated in the same manner when making beer as the roasting process denatures the enzymes. Link to comment Share on other sites More sharing options...
Hairy Posted September 26, 2012 Share Posted September 26, 2012 Thanks for the clarification Paul. Looks like I'm using Roasted Barley instead of Black Malt in my beer. I'm not too concerned. Link to comment Share on other sites More sharing options...
Guest Posted September 28, 2012 Share Posted September 28, 2012 I use CaraRed in my Irish Ale all the time. Recipe is: Makes 26L Temp 67C 4Kg MO 1kg Munich 300g CaraMalt 300g CaraRed 100g Choc 45g Fuggles @ 25 min 30g EKG @ 5 min Wyeast 1084 - ferment @ 22C IBU 27.7 OG 1048 FG 1012 4.8% ABV [love] [love] [love] this is quite nice Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 28, 2012 Share Posted September 28, 2012 I use CaraRed in my Irish Ale all the time. Recipe is: Makes 26L Temp 67C 4Kg MO 1kg Munich 300g CaraMalt 300g CaraRed 100g Choc 45g Fuggles @ 25 min 30g EKG @ 5 min Wyeast 1084 - ferment @ 22C IBU 27.7 OG 1048 FG 1012 4.8% ABV [love] [love] [love] this is quite nice Ooooh, guess what I'm making next? [cool] Link to comment Share on other sites More sharing options...
Hairy Posted October 5, 2012 Share Posted October 5, 2012 Hey Hairy I'd be keen to hear how the 300g goes. My feeling is that it will be fine. I just thought I'd check to see how others had used it first. And Muddy, I'm sure you've looked by now, but it has an ebc range of 40-60, and I hear it makes red beer. I want to see how it goes. Onya guys, -Dyl I took a reading tonight after a week in the FV and the 300g Carared gives it a nice reddish hue. It's just right. I don't normally comment on brews out of the FV; it's a little early to form an opinion. But this one, Wow! Just Wow! [love] Link to comment Share on other sites More sharing options...
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