Adjusting recipe for color

[TheGeek]

When making adjustments to a recipe to darken/lighten color, which is typically easiest to do without affecting the flavor of the beer too much? I came up with a recipe for an irish red ale and the flavor is pretty spot on, but its more of an irish orange ale than red.

The options I came up with were:

-Go with a darker crystal malt to begin with (Used 90L)
-Steep the partial longer (did 30 first time)
-Boil all my extract for the full 60 minutes
-Add another grain that might give more 'red' to the finished product.

Thoughts? Any options I left out?

 

[WickedLB]

When making adjustments to a recipe to darken/lighten color, which is typically easiest to do without affecting the flavor of the beer too much? I came up with a recipe for an irish red ale and the flavor is pretty spot on, but its more of an irish orange ale than red.

The options I came up with were:

-Go with a darker crystal malt to begin with (Used 90L)
-Steep the partial longer (did 30 first time)
-Boil all my extract for the full 60 minutes
-Add another grain that might give more 'red' to the finished product.

Thoughts? Any options I left out?

Without the recipe it is hard to make a call, but my general recommendation for an Irish red would be to add another ounce of roasted barley.

What was your recipe?

 

[TheGeek]

Here's the recipe:

1lb 90L Crystal Malt
0.25lb Carapils
0.25lb Biscuit

2lb light DME 60
2lb light DME 15

1.5oz goldings 60
0.5oz goldings 15
0.5oz goldings at knockout

It was just a touch malty for my taste, some roasted barley might offer a stronger flavor.

Also this is the first recipe I've come up with on my own so if it looks a little batty, its because I was flying blind. heh

 

[WickedLB]

The Irish Red I made 4 Months ago had the opposite issue with color. I too thought the flavor was good, but I was too dark. I used 5 oz roasted barley so I would suggest 3 oz to start.

Are you using an software to help with your recipe formulation?

 

[TheGeek]

Yeah. Between Ray Daniels "Designing Great Beers", the BJCP guidelines, my BrewPal software and my limited knowledge of certain grains, this is what I came up with.

I think a touch of marris otter and roasted barley is going to be the solution to the problem.