[homebrewdad7]

I've tried carared, didn't get the red I wanted (more orange).  The beer also had a flavor I didn't care for, but a lot of that was probably due to me getting too cute.  Crystal x 2, carared, melanoiden, roasted barley.

[bucknut]

I've tried carared, didn't get the red I wanted (more orange).  The beer also had a flavor I didn't care for, but a lot of that was probably due to me getting too cute.  Crystal x 2, carared, melanoiden, roasted barley.

Were do you get the RedX malt? I've only been able to find it online at http://www.farmhousebrewingsupply.com/red-x-malt-best-malz-1-lb/ Never ordered from there before, but I need to start gathering up ingredients.

[homebrewdad7]

Neither LHBS in my area carried it.  I ended up ordering it from Rebel Brewer, who has a stellar reputation.

[Stevie]

I wish I had read this thread earlier. I would have sent you some of my sack.

[homebrewdad7]

Well, I appreciate the thought, anyway.  Thanks!

[tommymorris]

I appreciate your pursuit for ruby red. I too am caught up in going for the perfect red color.

[homebrewdad7]

This batch is currently cold crashed in my fermentation fridge.  It's sitting at just over 34 F, has been for about a day now.  I'll gelatin later today, keg it in a couple of days.

At the moment, it looks awfully dark, and quite brown.  Of course, in a dark basement, in a carboy, is way different than in a pint glass... so we shall see.  I ought to know something by the weekend, though (not just color-wise, but if the beer is actually any good).

[HoosierBrew]

At the moment, it looks awfully dark, and quite brown.  Of course, in a dark basement, in a carboy, is way different than in a pint glass... so we shall see.

Reddish beers are really hard to even judge until they get totally clear, in terms of their final color. I've had some with just a touch of haze that looked much redder when they cleared FWIW.

[Phil_M]

I'll be taking my first stab at a red ale sometime in the next few weeks:

40% Maris Otter
40% Golden Promise
10% 165L British crystal malt
10% Flaked Barley
Probably an ounce or two of roasted barley for color.

Thinking an ounce of Fuggles at 60, and another ounce at 20 minutes. 1469 for yeast. Hoping it doesn't turn out brown...you guys have me a bit worried, but it'll be drinkable no matter the color.

[JJeffers09]

This was my latest recipe for an Irish red

https://www.homebrewersassociation.org/forum/index.php?topic=27354.msg356642#msg356642

The color came in really well, pictures and water profile included

[homebrewdad7]

I agree, Hoosier.  I won't know until it's fully clear and in a glass.

Phil, that sounds tasty, but I doubt it will be super red.  165L British crystal?  I've never heard of that.  Who's that maltster?  I seem to only be able to source British crystal under 100L.

165L is ever darker than Special B.  I would guess that it would have dark fruit pretty strong to it?

[Phil_M]

Bairds. It's technically not 165L, but somewhere between 135L and 165L.

https://www.morebeer.com/products/bairds-british-crystal-malt-135165l.html

I just typically use it as "dark" caramel malt in my notes. I've really been enjoying the results of using a smaller amount of darker crystal malt for color in my British style beers. Just seems to always taste better than using more of a lower color malt.

[homebrewdad7]

Thanks, Phil.  So the end result is probably similar to Special B, which is delicious - at least in darker beers. 

I prefer mid range crystal, myself, as I like caramel in beers more regularly than I like the plum and such... unless it's a Belgian Strong Dark. 

At any rate, I appreciate the illumination!

[Phil_M]

I tend to get more toffee than plum/raisin...one brown ale a few years ago when I first tried it (in conjunction with either amber or brown malt...can't remember which...) had such a strong toffee flavor I was almost convinced it was diacetyl...but further experience has taught me that I just overdid it.

[homebrewdad7]

Toffee, you say?  Really?

One of my absolute white whales is to brew an oatmeal toffee stout without resorting to artificial flavoring.  I wanted to do it with grain only, but I've decided to allow adjuncts for this.

I can get all kinds of caramel, that's not an issue.  Plenty of c malt plus taking a gallon or so of first runnings and reducing them to a quart or so of syrup will do that.

My issue is that while caramel is an important part of toffee, you also need butter.  I've tried WLP005, hoping to get it to throw some diacetyl, but that hasn't worked.

I was planning a brew using a pound and a half of jaggery, as it has some buttery flavor.  But your post is giving me some pause.

How much was too much in a five gallon batch?