Crimson color correction with steeped grains?

[K.O.brew]

Hello brewers.

I have a Red IPA in my fermenter, just finished fermentation. Only problem is that the Red in Red IPA is more of a murky brown, if we are being honest. That's on me, for not noticing that Caraamber (that i had used previously in a similar brew) and Carahell (which i used in this one) have pretty different SRM. The brown comes from a small amount of Carafa special 3.

As mentioned above the beer has fermented fully. Would steeping Caraamber and blending the wort with the beer fix the color issue? If so, what amount of it would you need? (Roughly 18 liters of beer)

Trying to minimize oxygen exposure my thought would be to put the amber wort with my regular amount of gelatin in the keg and pressure transfer my cold crashed beer in it, but that would probably kickstart a second fermentation, presumably disrupting the gelatin's clarifying process.

Any thoughts? Has any one tried something similar to save the aesthetics of a brew?

 

[Minbari]

Carared or redx will give you more red color.

 

[Donoroto]

I’d hesitate to add anything once fermentation is done. Almost done, sure, but after is likely to restart fermentation. Not bad, just a thing.

Also, what minbari said.

 

[J A]

Do nothing...
First... "red" is a misnomer. You'll get a nice copper-amber to mahogany-brown when it's really right.

Second... whatever you see in the fermenter is very misleading. It's not settled clear so light doesn't pass through and the color through the liquid column in the fermenter is hugely different than through the liquid column in a glass. Just finish the beer, crash and keg or bottle as you normally would.

Third...brew for taste, not for color. If you were getting a beer judged by BJCP standards, the most that could possibly be detracted for an off-color is a point or so. It's nice to have an inviting color but it's not worth compromising the taste in any way.

 

[HighVoltageMan!]

Do nothing...
First... "red" is a misnomer. You'll get a nice copper-amber to mahogany-brown when it's really right.

Second... whatever you see in the fermenter is very misleading. It's not settled clear so light doesn't pass through and the color through the liquid column in the fermenter is hugely different than through the liquid column in a glass. Just finish the beer, crash and keg or bottle as you normally would.

Third...brew for taste, not for color. If you were getting a beer judged by BJCP standards, the most that could possibly be detracted for an off-color is a point or so. It's nice to have an inviting color but it's not worth compromising the taste in any way.

Truer words were never spoken.

 

[Bigbre04]

do nothing is the correct answer. Also i love deep dark reds that are on the edge of brown. Post your recipe and we can help make it more red in the future!