From the HBD Archive
From: hplabs!garth!apd!phipps (Clay Phipps)
Subject: Deep Red Color
Date: 1990-02-07 05:07:14 GMT

My ideas for my "line" of homebrew include a top-of-the-line brew
(a "festbier", perhaps ?) that has a deep red color like that of wet brick
(I suppose that I can accept its unfortunate resemblance to FSU garnet :-).
The commercial "red" brews that I have found at microbreweries (e.g.:
Winchester Brewing's "red ale") or my local liquor emporia are really just
a deep amber, not "red" in any sense (except perhaps by comparison with
"golden" brews). I know that the color is possible, because "Celebrator"
bock (the one that comes with the white plastic rampant ram trinket;
by Ayinger, I think) has a color very close to what I want. I've consulted
_How To Brew Beers Like Those You Buy_, but it's not one of those covered.
Just duplicating "Celebrator"'s color would allow me to "stop worrying".

Starting with 7 pounds of Lodi Light malt extract for a 5-gallon batch,
I've tried adding up to 2 *pounds* of light (?--no Lovibond information)
crystal malt (removed before boiling), but that gives me an amber color.
Nice, but not what I'm after. The brew I now have in my 5-gal. primary
has 1 pound of "dark" crystal (I forgot to ask about degrees Lovibond
where I bought it). I'm not convinced that this will do the job.

I've heard that Munich malt is the answer, but even light crystal malt
seems physically much darker than Munich malt. I thought Papazian wrote
that Munich malt had to be partially mashed before it could be used.

I'm trying for something like a red Liberty Ale, rather than a porter, so
I really don't want any of the "roasted" character of the really dark grains.
That criterion probably precludes starting with a dark malt extract, too.
Small amounts (1/8 pound ?) of the dark malts (I'll have to consult my
records to identify what I used) just seem to get me shades of brown.

Is at-home "toasting" of crystal malt in my kitchen oven the solution ?

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