For those who haven't been following along, I am brewing different versions of the same recipe all year in an attempt to get it exactly where I want it, and this is the only beer I'm brewing all year. In this post, I walk through my thought process of answering the questions I was left with from Iteration 1 of this recipe, how I attempted to address those changes, brew day, the end result of this iteration, as well as the things I want to change for next time. https://brewublog.wordpress.com/2017/03/14/iteration-2/
Not a pro in any way, but perhaps a little Special B or Belgian Aromatic might help ad that red color and give some complexity. I used the Aromatic in my pale ale and it is too dark for what I want so I am going to drop it some. But in mine I got a nice caramel apple, maybe plum, when I was bottling, this weekend I get to try the bottled stuff, but if it is anything like it was I will be happy. Also, I think I heard someone say that a small amount of roasted barley can give some red too.
