Author Topic: Help me out: "Belgian Red"  (Read 1184 times)

Offline majorvices

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Help me out: "Belgian Red"
« on: July 17, 2011, 10:51:41 AM »
Not a Flemish type beer (not sour). Thinking about a "dubbel" type beer but I want it to be red. Drawing a blank. If anyone has brewed something like this give me some idea what to do, or if you have tried a belgian red type beer send me in that direction. I'd kinda like to age it in a wine barrel, or some type of oak character. Looking at around a 1.060-1.065 beer. My house strain is WLP500 (chimay), but I can use any strain. I'd kinda like to use that one though if possible.

Offline dannyjed

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Re: Help me out: "Belgian Red"
« Reply #1 on: July 17, 2011, 10:56:41 AM »
You could try Carared or a couple oz of Chocolate.
Dan Chisholm

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Re: Help me out: "Belgian Red"
« Reply #2 on: July 17, 2011, 10:59:43 AM »
I thought about the carared. I have never used it so don't know what to expect. I want to keep the roast charcter down but did think about some roasted barley at very small amount. I seem to remember reading somewhere that to geta  "red" color to a beer you use Roatsed Barley ... or was it Black Patent. I can't remember.
« Last Edit: July 17, 2011, 11:01:55 AM by majorvices »

Offline denny

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Re: Help me out: "Belgian Red"
« Reply #3 on: July 17, 2011, 11:10:41 AM »
You can use a couple oz. of roasted barley to get red color, but for something like you're proposing I think carared would be a better choice.  I use a couple lb. in my Waldo Lake amber recipe and really like it.  It's kinda like a darker crystal, but it seems to be more fermentable.  AAMOF, you might consider that grist as a starting point, maybe sub pils for the pale malt, and add (or sub in) some sugar.
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Offline majorvices

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Re: Help me out: "Belgian Red"
« Reply #4 on: July 17, 2011, 11:14:55 AM »
So.... arre you gonna make me do a google search or can you point me to the recipe?  :P

FWIW I did search but it looks like its a kit at northern brewer.

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Re: Help me out: "Belgian Red"
« Reply #5 on: July 17, 2011, 11:48:20 AM »
Vienna, rye malt, carared, caramunich, choc, black, melanoidin, special b.  There's a few that lend orange or red color.

So like a standard dubbel with a deep red color? 

Offline denny

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Re: Help me out: "Belgian Red"
« Reply #6 on: July 17, 2011, 12:03:42 PM »
So.... arre you gonna make me do a google search or can you point me to the recipe?  :P

FWIW I did search but it looks like its a kit at northern brewer.

There's also about 30 pages of discussion, but I PM'ed it to ya...or here...

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle
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Offline majorvices

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Re: Help me out: "Belgian Red"
« Reply #7 on: July 17, 2011, 01:41:58 PM »
Thanks man! Dial up is a b****, all I'm sayin'.  ;)

Offline denny

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Re: Help me out: "Belgian Red"
« Reply #8 on: July 17, 2011, 01:57:07 PM »
Thanks man! Dial up is a b****, all I'm sayin'.  ;)

Yep.  It wasn't too long ago that dialup was all I could get.  Thank goodness those days are over!
Life begins at 60.....1.060, that is!

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Re: Help me out: "Belgian Red"
« Reply #9 on: July 17, 2011, 02:03:17 PM »
So here's what I am thinking for grain bill

1.063 OG
52.6% Pils
26.3% Vienna
10.5% CaraRed
10.5% sugar

Offline denny

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Re: Help me out: "Belgian Red"
« Reply #10 on: July 17, 2011, 02:06:33 PM »
So here's what I am thinking for grain bill

1.063 OG
52.6% Pils
26.3% Vienna
10.5% CaraRed
10.5% sugar

I like it.  You might want to go a bit more on the carared, but I'd brew that one the first time to see what happens.
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Offline bluesman

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Re: Help me out: "Belgian Red"
« Reply #11 on: July 17, 2011, 02:07:50 PM »
One other suggestion is to use a significant level of Vienna malt. I made an Ofest that was mostly Vienna that had a reddish amber color...absolutely beautiful color. Then there's the old standby, a pinch of chocolate malt, that also lends a reddish hue in amber ales and Cali commons.

I've also used Carared with good success.
Ron Price

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Re: Help me out: "Belgian Red"
« Reply #12 on: July 17, 2011, 02:08:33 PM »
So here's what I am thinking for grain bill

1.063 OG
52.6% Pils
26.3% Vienna
10.5% CaraRed
10.5% sugar

I think you'll nail it with that one Keith.  :)
Ron Price

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Re: Help me out: "Belgian Red"
« Reply #13 on: July 17, 2011, 07:49:10 PM »
Thanks for the help, guys! I can't wait to try it!

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Re: Help me out: "Belgian Red"
« Reply #14 on: July 17, 2011, 09:11:19 PM »
I guess I'm late to the party, but that's pretty much what I was going to suggest. A Pils/Vienna or Pils/Munich base, with a small amount of Munich II and some CaraMunich for color.
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