BeerBorg

I was recently at a bottle share and had the pleasure of trying The Bruery - Berazzled.
It looks like this:


Now THAT is the red color I am going for in mine, yet they come out pink:


What's the best way to get a deeper hue? I used 4.5lbs of raspberries on 5 gallons of beer for a week. Should I let it sit longer? More raspberries?
Also these were fresh raspberries, frozen and then thawed.

This is going to sound weird, but a little bit of beet juice will do it. And it will not hurt the beer / you won't taste it.

mashani wrote:This is going to sound weird, but a little bit of beet juice will do it. And it will not hurt the beer / you won't taste it.

Interesting. Another person suggested adding a small amount of roasted malts to the mash.

Maybe like 1-2oz, but but I would suggest one of the dehusked special roasts or midnight wheat perhaps, so you do not get any roasty flavors.

Some 80L would redden it up, but I don't know how that will play against the sour.

Reason I suggested beet juice is that it's going to pretty much get eaten by yeast/bugs and leave nothing but the color behind.

I can't think of the brewery that does it but does you beet juice as an ingredient. At work we use beet juice in red velvet cake. Cocoa powder & red food coloring tend to dry and add a bitter taste to foods. Beet juice will not. As Mashani said you won't taste it.

Another interesting option might be clarified purple carrot juice. Depends on the hue you want.