Help with a recipe

Buzz · Post by **Buzz** » Mon Jun 23, 2008 11:04 am

Most of my AG brews have just used pale malt or, pale malt with a touch of crystal. So, I'm a bit bit 'beered-out' with pale and copper beers. I fancy brewing something with a red tinge - is it chocolate malt that brings this out

I'm going to brew on Wednesday and fancy doing something different. I've got GW's BYORAAH and Marc Ollosson's RAFTHB so will look through those tonight and see if there's any ruby type descriptions. But, if anyone can point me in the right direction or has a tried and tested recipe of their own that might fit the bill, I'd be pleased to hear.

Nothing too strong, I like them around 4-4.5%, and not too bitter, around 30IBU's max. Just be nice to have a reddish ale in my glass for a change rather than a copper one.

mysterio · Post by **mysterio** » Mon Jun 23, 2008 11:09 am

1-2% of roasted, black or chocolate malt adds a nice red colour.

Calum has a very tasty red ale... I see you have an Amarillo beer lined up and this fits the bill... i'm sure he wont mind me posting it...

viewtopic.php?t=11688

Buzz · Post by **Buzz** » Mon Jun 23, 2008 11:50 am

At first glance it looks ideal, a red pint and Amarillo

The grains are no problems but I don't have any Galena or Simcoe hops. I guess I could do it with 100% Amarillo unless there are any easy substitutions.

Buzz · Post by **Buzz** » Mon Jun 23, 2008 5:43 pm

Okay, having looked through the books I've come up with this, based on Orkney Brewery Raven Ale in Marc Ollosson's book. I''ve adjusted it for my efficiency and the hops I have in;

4.5kg Pale Malt (90%)
200g Crystal (4%)
200g Torrified Wheat (4%)
100g Chocolate Malt (2%)
50g WGV 90mins
10g Goldings 15mins

Do you think I'll get the colour I'm after?

Garth · Post by **Garth** » Mon Jun 23, 2008 7:53 pm

assuming you get 70% efficiency and it's for a 23litre batch, when plugged into Promash I get a mid browny red colour (27 EBC) and a OG of 1048

sound about right?

Buzz · Post by **Buzz** » Mon Jun 23, 2008 8:00 pm

Yep, it's for a 23l batch. I was hoping for anything around the 1041-1044 mark - my efficiency is usually only around 65% so that should be about right. I'm not too worried about the gravity with this one though, it's the colour that's more important. Perhaps I'll up the chocolate a little bit to make sure I get that red tinge.

Garth · Post by **Garth** » Mon Jun 23, 2008 8:14 pm

yep, with 65% you'll get 1044, spot on

with 200g of choc it'll go quite dark mind, so maybe just another 50g

this is assuming you are using Crystall 55L (120EBC) and dark choc malt about 930 EBC

Dennis King · Post by **Dennis King** » Mon Jun 23, 2008 8:15 pm

If you are working from Grahams book Try Camerons Strongarm. nice red colour.

Garth · Post by **Garth** » Mon Jun 23, 2008 8:19 pm

There's a good suggestion, that recipe acheives the red colour through 700g of Crystal.

(brewed just along the road from me that one)

Dennis King · Post by **Dennis King** » Mon Jun 23, 2008 8:23 pm

I have tried the real thing and thought Grahams recipe was fairly close.

Buzz · Post by **Buzz** » Mon Jun 23, 2008 9:07 pm

Thanks for that - I'll need to check my brew shed to see If I've got any flaked maize in for that one. I'll have a root through. If I have I'll give it a go, if not, I'll stick with the recipe above.

Thanks for your help. I'll be brewing on Thursday now - I'll take some pics and stick it in the brewday section so you can see how it goes.

Cheers

DEV · Post by **DEV** » Tue Jun 24, 2008 9:38 pm

Hi just a querie on the flaked maize,
reading back at some old threads about substituting the Maltrose syrup
with flaked maize in Grahams recipes.
would the substitute go in the copper or the mash tun, or would'nt it
make any difference
thanks

steve_flack · Post by **steve_flack** » Tue Jun 24, 2008 10:11 pm

You have to mash flaked maize.

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Help with a recipe

Help with a recipe