Question about color

[GRosk]

I did a search and looked through a few a pages of posts and did not find a solid answer to my question. So I decided to relax and have a homebrew, then post my question here.

I am still new to homebrewing and have six brews under my belt. For some reason the color of my brews are darker than expected. I have brewed two wheat beers and both have been as dark as Weihenstephaner Hefeweissbier Dark. Not a big problem as the taste is great so maybe I didn't fully understand the recipe when I started. What bothers me is we brewed a Kolsch style beer last night and it is significantly darker than I expected and does not look anything like a typical Kolsch style beer in the primary. It is fermenting just fine, smelled and tasted great so I don't think anything is wrong so far.

Any thoughts on why things are coming out so dark? Is it just a product of the malt extract I used? Again, I am a rookie at this and am looking to learn a few things. Thanks to everyone in advance for any help!

[Mylo]

Most extracts are darker than what can be achieved by mashing your own grains. I think it is a side effect of the concentration process (more maillard reactions). Also, if you are not doing any 'late extract additions' you could be carmellizing in your kettle.

I'm not exactly sure what a good percentage split would be... maybe 25% to start - and then add the remaining 75% of your extract with 15 min left in the boil (just enough to sanitize and for hot break to precipitate).


Mylo

[Dirk McLargeHuge]

Mylo's on target there. When I do a concentrated boil, all my light colored beers come out an orangey-amber color. I did a wit that was orange, for crying out loud! Now I split my batches between all-grain and full wort boil in a 15 gallon kettle. The full wort extract boils produce much lighter colors than concentrated, but still darker than the all-grain.

Remember, you can send all your beer to Thirsty Mallard for proper disposal. Assuming he survived his birthday.

[GRosk]

Thanks for the information guys. I'm meeting up with a fellow home brewer who does all grain tonight and I will make sure to pick his brain on moving forward into that arena. Until then I will take your advice Mylo, it is greatly appreciated.

[Retread]

---(snip)--- you could be carmellizing in your kettle.

I'm not exactly sure what a good percentage split would be... maybe 25% to start - and then add the remaining 75% of your extract with 15 min left in the boil (just enough to sanitize and for hot break to precipitate). Mylo

been wondering the same thing, so this is an interesting post, I'll have to give that a try. Same 25-75 split whether dry or liquid malt?

Guess I need to back up a bit, I do a full 5 gal boil using steeping grain kits. I bring the temp to 162-168 and steep grains for 30 min, remove grains, add all malt, honey... and bring to boil. Once boils starts add bittering hops then at 45-50 minute mark add finishing hops.

As I think about it, the splitting of the extract would still apply, how about the honey and other sweeteners like Lactose? (cream stout)

[numsquat]

Most extracts are darker than what can be achieved by mashing your own grains.

I've seen this, especially with LME. I will use a shade lighter DME for my extracts (extra pale vs pale DME), use 1/3 for the full boil and the other 2/3's when I add the wort chiller (20 minutes left.)

Also, when looking at your wort in your fermenter, it will look darker than what it actually is in the glass, at least that's been my experience.

[Dirk McLargeHuge]

Most extracts are darker than what can be achieved by mashing your own grains.

I've seen this, especially with LME. I will use a shade lighter DME for my extracts (extra pale vs pale DME), use 1/3 for the full boil and the other 2/3's when I add the wort chiller (20 minutes left.)

Also, when looking at your wort in your fermenter, it will look darker than what it actually is in the glass, at least that's been my experience.

+1

[BDawg]

The other thing to keep in mind is that the beer in the carboy is ALWAYS way darker than when it makes it into the glass.

This pic:
http://www.beereducation.com/wp-content ... n-beer.jpg

looks about the same color as my last Helles and my last Hefe.
Those were nice and yellow in the glass, nowhere near that amber color they look like in the primary.

My APA in the carbooy looks like a Porter does in the glass, then turns out a nice orange amber when poured into the glass.

HTH-