i've read here that you get more red colour with some black malts too, apparently carared isnt all its cracked up to be (punski) when it comes to getting the red hue in a beer.
:icon_offtopic: I was thinking/talking about this just yesterday. Interestingly enough Weyermann recipe for a Red lager has no carared. It's mainly Vienna plus a big whack of melanoidin and a small amount of caramunich. I would like to give it a go but I don't have enough melanoidin.Any one had any success with making a red lager - something along the lines of the red lager on tap at the Macquarie Hotel?
I picked up a kilo of carared - but can't find any definative re: % to get a red colour - weyermanns says can be used up to 40% - which I though would have been a bit much for a crystal malt
Many people had experience with this malt?
Cheers
Carared does give a very rich malt flavour. I used 500g in one brew and that was way too much
Carared for ales (it is a crystal malt) and Melanoidin for lagers. Both will impart a red hue but different flavours
Carared or all Cara malts are a different beast to Melanoiden, Amber, toated malts.
Caras are what they are, caramel malts. Melanoiden, amber etc are kilned malts like Munich or Vienna and are used for malt aromatics and malt flavour (bready) not Sweetness. It cannot be used in the same contest as Munich or Vienna like a base as i believe they cannot convert themselves.
Melanoiden can be used in ales, i dont know why you would reserve it for just lagers. I used a small portion in an irish red in conjunction with carared that turned out well. You could taste the differences between the two.
Melanoiden is a fair sub for malts like amber malt and the notorious US victory malt. Obviously its not the same as those malts but it gives the needed 'toast/baking bread' quality.
+1 I brewed a red ale that I really enjoyed. It had a beautiful flavour and aroma but even with 500g of carared, 200g caraaroma and 50g roasted barley malt (for a slight roasty dryness) it still ended up more of an amberish brown.i've read here that you get more red colour with some black malts too, apparently carared isnt all its cracked up to be (punski) when it comes to getting the red hue in a beer.
Hey Fourstar I can't speak for Wes personally but I think you'll find he knows kinda knows all that. He was the first person to import the stuff into the country about 8 years ago.
Some people don't need to be taught how to suck eggs.
Warren -
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