Carared?

Carared™ is a trademarked name for a variety of crystal malt designed to add both flavor and a deep red color to beer. Also contributes to head retention

Take a look here :http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

Cheers!

 

Its lighter than c-40, more like c-20 and isn't red at all. I used it in the famous Denny Conn Waldo Lake Amber recipe first. It was pretty good but I can bet that if it wasn't so highly hopped it would have had a candy like sweetness that would not be so great in too high of levels (the flavor is candy like). I've used it in smaller amounts (that recipe uses 2lbs IIRC) and it was pretty similar to other crystal malts at lower levels. I think a .5lb in an IPA would be tasty.

 

This is the CaraRed that I have used last year in making a Spicy & Smokey Brown Ale:

“Weyermann® CaraRed®

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and Altbiers”

I really can’t contribute much in terms of what it provides since I had a lot going on in that Brown Ale:

· ¼ lb. each of CaraRed, Dark Crystal & Chocolate

· 1 lb. of Weyermann Smoked Malt

· 1 lb. of Briess Rye Malt

And base malt to get an OG = 1.049.

Cheers!

 

I will be making a red this weekend. I will be using this malt bill (different hop bill). I am hoping for a good color.


Amount Item Type % or IBU
8.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.61 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5.06 %
0.50 lb Carared (Weyermann) (24.0 SRM) Grain 5.06 %
0.13 lb Roasted Barley (Briess) (300.0 SRM) Grain 1.27 %
1.00 oz Fuggles [4.50 %] (90 min) Hops 14.0 IBU
0.50 oz Goldings, East Kent [4.10 %] (30 min) Hops 5.1 IBU
0.50 oz Goldings, East Kent [4.10 %] (15 min) Hops 3.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

 

My recipe calculator has an SRM of 20.
I've only used it once with some other dark malts. The final beer had a bit of a red hue to it, but it would be hard to say what it actually contributed to the beer (I would have to brew the same batch without it). I had .5 # in a 5 gal batch.

 

That should be good but you will get the red color from the roasted mostly but obviously the other malts will contribute some. Looks like a nice english pale ale type recipe.

 

Please report back on your beer. That recipe looks like an Imperial Amber (e.g., Nugget Nectar type beer) to me.

Cheers!

 

I've used Castle CaraRuby in my flanders reds, but I now that I look at the two malts side by side, I don't think they are the same thing. Cystal/cara and all the roasted malts are so different from maltster to maltster and all the special names don't help either.

 

Yup!

Cheers!

 

It definitely doesn't impart a deep red color on its own. I've used it a few times in IPAs for color as I've found it to make a more fermentable wort than regular crystal.

 

Munich malt solves every brewing problem there is. It even helped Captain Kirk beat the no-win scenario.

 

I use it quite often. It does impart a decidedly red color, but only at percentages above 3 -5% of the grist, at which range you get an orange tinged beer. 5%+ of grist and you will see a very red beer. It's from Weyermann in Germany, and it's basically, IMO, a reddish version of Munich malt. It comes out similar to C40, but it's got more of that caramel flavor you'd except from Munich malt. SFACRKnight, if you'd substituted Pils malt for the Pale malt you used, you'd basically have a Märzen, but with a nice American hop/citrus punch to it. But by using the Pale malt, it brings in a more British malt profile. I use this, Munich and Pale malts, combo a lot and find it a great complement to American hops. The fruity nose/flavor of Amarillo compliment the caramel of the Munich to give it a flavor you will really enjoy.

 

Here are the "stats" listed for this grain in my brewing software (beersmith 2.0), in case you want to add it to your brewing software:

Weyerman Carared
24 SRM
potential 1.036
yield 77.9%
coarse fine difference 1.5%
moisture 6.2%
Diastatic Power 0.0 Lintner
Protein 0.0
Max in Batch 25%

 

The good news is that you are happy with how you beer turned out.

Your beer had 46.4% Munich malt. I am by no means a Carared expert but I would suspect that having something like 50% of your grist being Munich malt would affect the color of the overall beer.

Maybe for your next batch you could use 100% Best Malz Red X Malt.

Cheers!