Hello,
we are running 4 bbl nanobrewery for 1 year, but now for the first time I'm trying to brew red coloured beer. To be specific - red saison (OG 1,054, yeast Mangrove Jack M29). I already know, how hard is to achieve truly deep red colour and I already brewed some small batches to experiment with different malts. Most successful was my last attempt with following grain bill:
75% - Pilsen malt (standard 2-row pale) (EBC 4 / 2 L)
10% - Wheat malt (EBC 4 / 2 L)
10% - Weiermann Munich II (EBC 23 / 9 L)
2% - Weiermann Cara Aroma (EBC 450 / 170 L)
0,55% - Weiermann Carafa Spezial III (EBC 1400 / 525 L)
2,45% - Accidulated malt
(I'm using malts accesible in my region)
But unfortunatelly the result is still more brown than red (see photo). Has please anybody idea, how could we improve the red colour. Many thanks!
we are running 4 bbl nanobrewery for 1 year, but now for the first time I'm trying to brew red coloured beer. To be specific - red saison (OG 1,054, yeast Mangrove Jack M29). I already know, how hard is to achieve truly deep red colour and I already brewed some small batches to experiment with different malts. Most successful was my last attempt with following grain bill:
75% - Pilsen malt (standard 2-row pale) (EBC 4 / 2 L)
10% - Wheat malt (EBC 4 / 2 L)
10% - Weiermann Munich II (EBC 23 / 9 L)
2% - Weiermann Cara Aroma (EBC 450 / 170 L)
0,55% - Weiermann Carafa Spezial III (EBC 1400 / 525 L)
2,45% - Accidulated malt
(I'm using malts accesible in my region)
But unfortunatelly the result is still more brown than red (see photo). Has please anybody idea, how could we improve the red colour. Many thanks!
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