I know the first answer I'm gonna get to this is to add black but I wanted to make a winter ale, sort of similar in colour to New Belgium Winter Ale (which I've never had, only seen ads) and I wanted to ask how you get that beautiful deep mahogany red hue to the beer? I've added black patent in small quantities at sparge and also in the mash in other mashes and although I get some reddish tint, I find I get more of an amber than mahogany red.
One of my favourite beers used to be Upper Canada Winter Ale but that's long gone so I thought I'd take a shot at a 7% winter warmer to get through the February and March up here in the Great White North.