Colour
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Taigh-Leanna
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Colour
So my Big Spruce RIPA turned out not so red at all; it's pretty dark. Beersmith said I should've been within acceptible SRM when I brewed it, but this is definitely not to style. What else, other than ingredients, will affect colour? Some of my grains were a few months old, would that have changed things? Mash Temps, boil times, and fermentation temps I thought were nothing out of the ordinary. Any thoughts?
- Keith
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Re: Colour
Boil times would affect it, or possibly a wrong grain selected in beer Smith that may of had a darker srm?
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- LeafMan66_67
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Re: Random brewing pics
Hard to comment without seeing a sample, but older ingredients shouldn't make a difference. Boil length may have some effect on colour if you were going for a 90 minute or longer boil. Keep in mind, 19 SRM is fairly dark. Here's mine, at 16SRM calculated by Beersmith, if that helps.
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Taigh-Leanna
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Re: Colour
How much darker is black patent to roasted barley? I was just out walking the dogs and the idea of having grabbed the wrong bag popped into my head...
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Taigh-Leanna
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Re: Colour
I'm way darker than that.
- LeafMan66_67
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Re: Colour
Black Patent should be somewhere in the 500 range, with roasted barley as low as 300. Here's another pic, this one with 30g roasted barley and 40g black patent for a 17 SRM calculated. It doesn't take a lot to give a bit of color.Taigh-Leanna wrote:How much darker is black patent to roasted barley? I was just out walking the dogs and the idea of having grabbed the wrong bag popped into my head...
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"He was a wise man who invented beer." - Plato
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Taigh-Leanna
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- LeafMan66_67
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- Keith
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Re: Colour
Looks good wait til the haze drops out and the red shines through
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