I'm working on a recipe and I want to achieve a copperish, reddish color. I'm wantig to avoid using crystal malts because I generally dont care for that flavor in my hoppy beers, certianly not when its over done.
I've been reading and thinking about throwing in some Carafa III or possibly some debittered black malt at the end of the mash, just prior to vorlauf. Small amounts obviously; keeping it well under 2% of the grist.
Any comments or preferences from your experiences?