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My formula for a really red beer is make a basic amber ale (SRM 11-12) with base malt and 40L-75L caramel malt. Sometimes use another specialty malt like Special Roast, Biscuit, Melanoidin or maybe a second caramel malt.Then add Midnight Wheat or Roasted Barley or Carafa 3 to get it to 15 SRM. The amount of dark malt is usually 2-4oz in a 6gal batch.Use a yeast that will drop really clear or use finings. If it isn't clear, it won't be red.This produces a deep red beer every time.