Advise making this red ale red.

[SrLupulinHopsimous]

Hello folks. When making red ales I usually carmelize wort through wort reduction. This time I am looking to add some dark malts during sparging (which I've never done) to achieve a medium red (almost Scottish like). I have a 1 ounce sample of Patagonia Perla Negra that I am interested in using. If I need more dark malts then I have a few pounds of chocolate malt. My question is about what weight or percentage of dark malts do you use to add color? Here is my malt bill so far.

Preboil 9 gal / postboil 6 gal
Mash Efficiency 80%
OG 1.047

*Pilsner Malt (37ppg) 8#
*Oatmeal (32ppg) 1#
*Patagonia Caramel 15L (35ppg) 0.50#
*Simpsons Golden Naked Oats (33ppg) 1.3oz
*Patagonia Caramel 35L (34ppg) 1.0 oz

* DARK MALT (Sparge) ?????

Any thoughts? Thanks a bunch.

 

[ImNoExpert]

Red X seems to be popular for making red beers.

You could even sub it in for that pilsner.

 

[rhys333]

I use between 1 and 3% for red colour. Black patent works well, and roasted barley would be an excellent choice for red ale.

 

[SrLupulinHopsimous]

Awesome. I have see this number a few times so I am going to go with that. Thanks a bunch.