Red Ale

[BrewMasterBrad]

the roasty notes dropped out after a few weeks.

Roasted malts, much like hops, tend to fade with age although for different reasons. Hops mellow as the potency of the oils and alpha acids diminishes due to oxidation and other environmental effects. Most of the roasted malts just tend to fall out of solution just as yeast does.

I really like using carafa to add color while minimizing roasted flavors, especially in a Schwarzbier or Vienna.

[grico]

I know some folks like to put 1-2 oz of black patent malt to give a bit of red to their Ambers. I've only tried some Carafa II to get a bit more red.... and avoid any harsh black malt flavors.
--LexusChris

Ya, last time i threw in a bit of black patent, and it came it came out brown. Figured I would try to stay away from that this time.

[grico]

Roasted malts, much like hops, tend to fade with age although for different reasons. Hops mellow as the potency of the oils and alpha acids diminishes due to oxidation and other environmental effects. Most of the roasted malts just tend to fall out of solution just as yeast does.

I really like using carafa to add color while minimizing roasted flavors, especially in a Schwarzbier or Vienna.

Good to know, and also good to know carafa for Vienna. I really like the color of Dos Equis Amber. Not quite the garnet red I want, but close.

[BrewMasterBrad]

Roasted malts, much like hops, tend to fade with age although for different reasons. Hops mellow as the potency of the oils and alpha acids diminishes due to oxidation and other environmental effects. Most of the roasted malts just tend to fall out of solution just as yeast does.

I really like using carafa to add color while minimizing roasted flavors, especially in a Schwarzbier or Vienna.

Good to know, and also good to know carafa for Vienna. I really like the color of Dos Equis Amber. Not quite the garnet red I want, but close.

I have a Vienna in the primary right now. Planning on taking to SCHF.