Ruby / Red Ale help

[fivetide]

Hi there. I'd like to create a dry, bright, clear ruby/red bitter as my next brew. I'm after the transparency of a best bitter rather than a porter/stout, but with an obvious red colour.

I've looked at the Strongarm recipe but I'm not sure if the crystal is really the colouring I'm after and worry it'll sweeten things to much. As for chocolate, I'm a bit concerned it will produce colour but not the dry/bitter ale profile I'm after.

I've also read a little about Special B, which I'm compeltely clueless about.

Has anyone brewed a beer like the one I have in my imagination? A clean bitter, unmistakably red/ruby when held up, good hop finish, maybe 4.5 - 5%? Some American Red pales I've tried were very crisp and nice.

Any recipes, or at least malt and hop profiles, very much appreciated as ever.

[maxashton]

You want rye, Fivetide. Hang on, i'll knock up a recipe.

Rye Red Bitter
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 4.16 imp gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 182.39 per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
|=================#==============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|=================#==============|
Color: 9.4 (6.0 - 18.0)
|============#===================|
Alcohol: 5.39% (4.6% - 6.2%)
|===============#================|
Bitterness: 0.0 (30.0 - 50.0)
|================================|

Ingredients:
4 kg Maris Otter
250 g Rye Malt
250 g English Wheat Malt
100 g British Crystal 55°L
35 g Fuggle (4.8%) - added during boil, boiled 0.0 min
10 g East Kent Goldings (5.0%) - added during boil, boiled 0.0 min
10 g East Kent Goldings (5.0%) - added during boil, boiled 0.0 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min
1 ea Danstar Nottingham

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.30

[fivetide]

Really? That IS a new suggestion. Cheers Max.

[Aleman]

Try 30-50g of Roast Barley in a 23L batch with the rest pale malt .. . will give a lovely red Hue . .. could also add some caramalt (very low qty say 100g)

Special B is a very dark Crystal, Aim for 1.042-44, and 36-40IBU Golding/Challenger for bittering, Styrian For flavour

[fivetide]

Thanks Aleman.

Can't get hold of any Challenger right now, but the rest sounds great.

[maxashton]

Really? That IS a new suggestion. Cheers Max.

Yeah, I asked the same question of DaaB when i first signed up to this forum.

I'd be quick to take Aleman's advice tho, he's got more shinies than me.

[fivetide]

Well I'm still interested in the rye idea - sounds fun.

Aleman - I've had a quick look-see on Beer Smith, and 5Kg of pale plus 50g of roasted barley would give me 99% and 1% and an estimated strength of 4.7% -- is that along the right lines?

*The colour guide is entirely pale on BeerSmith with that formulation, by the way.

Would I add some torrified wheat for a tight head or not? if so, what quantity would you suggest?


EDIT: Thanks for the recipe Max - have you ever tried such a thing?

[Aleman]

Aleman - I've had a quick look-see on Beer Smith, and 5Kg of pale plus 50g of roasted barley would give me 99% and 1% and an estimated strength of 4.7% -- is that along the right lines?

*The colour guide is entirely pale on BeerSmith with that formulation, by the way.

Would I add some torrified wheat for a tight head or not? if so, what quantity would you suggest?

Looking at Promash, 4Kg Pale, 250g Caramalt and 50g Roast Barley, gives a definite Red Hue, depends on how deep a red colour you are wanting. Must admit Rye is a good alternative although it does have a distinctive taste that may not be completely appropriate.

Personally I would never add torriefied wheat as I can't stand the stuff, but around 5% wheat malt flaked wheat would be a good swap

[oblivious]

Dark Crystal malt is another nice color and flavor addition

[fivetide]

I bought both ProMash and BeerSmith ages ago, but I just don't really understand ProMash very well, and I like the different views and brewsheets etc... that BeerSmith uses. Shame because I have 'borrowed'some nice ProMash recipes over time.

Out of interest, why do you prefer wheat malt to torrified wheat ?

[Gurgeh]

Really? That IS a new suggestion. Cheers Max.

Yeah, I asked the same question of DaaB when i first signed up to this forum.

I'd be quick to take Aleman's advice tho, he's got more shinies than me.

same here and so would I

what about soem carared or melanoidin malts? would they do teh job?

[maxashton]

I never tried a rye recipe in the end, but i woud definitely like to. When my micro gets some rye in i will see if i can nick a few hundred grammes and give it a razz.

I was worried about the flavour components of it, i understand it can be pretty powerful.

I just noticed Hop and Grape do something called CaraRed.

[Whorst]

Add a small amount of roast or black patent to your mash when you sparge. All you need is 56g.

[fivetide]

Thanks everyone, I've got some great tips here - I'll probably combine a few of the ideas. Good stuff!

[adm]

How about Amber malt?

The beer I brewed on Monday is looking a lovely red colour ( I did a hydro sample today) and it's tasting blooming marvellous. Don't know what it will finish like, but it's looking extremely promising.

Recipe is here if you're interested:

old nick