Brewed a stout last week. Due to COVID, our LHBS doesn't allow anyone into the shop to get ingredients. But what you can do, is order via email and do curbside pickup.
With the recipe I created, Beersmith had the color at 59 SRM. My grains were mostly UK. Roasted malts were chocolate (508 SRM) and roasted barley (609 SRM). I also had crystal 60.
So I brew and start to draw my first runnings from the mash and it's clearly a middle brown, darker amber color. So I'm confused. I finish the brew day. The receipts aren't detailed so I call the store to ask about the grain. Turns out they don't have any UK chocolate malt or roasted barley, but rather Briess. Which are both, obviously, much lower in SRM. Chocolate is 350 and roasted barley is 300. They also didn't have crystal 60 but rather crystal light, which is around 55.
So I immediately think, okay, that makes sense as to why my first runnings were too light in color. So I adjust the Beersmith recipe with the new grain and the color is still supposed to be 45, which is pretty dark. And yet today, when I pulled my gravity sample, I have this milk chocolate looking stout that's closer to mid-to-low 30s, but very very very dense.
This has to be a grain bill issue, right? I don't imagine it would be method if the first runnings were light in color.
I did a 90 minute mash and a 90 minute boil. My roasted malts totaled 9.5% of the grain bill.
With the recipe I created, Beersmith had the color at 59 SRM. My grains were mostly UK. Roasted malts were chocolate (508 SRM) and roasted barley (609 SRM). I also had crystal 60.
So I brew and start to draw my first runnings from the mash and it's clearly a middle brown, darker amber color. So I'm confused. I finish the brew day. The receipts aren't detailed so I call the store to ask about the grain. Turns out they don't have any UK chocolate malt or roasted barley, but rather Briess. Which are both, obviously, much lower in SRM. Chocolate is 350 and roasted barley is 300. They also didn't have crystal 60 but rather crystal light, which is around 55.
So I immediately think, okay, that makes sense as to why my first runnings were too light in color. So I adjust the Beersmith recipe with the new grain and the color is still supposed to be 45, which is pretty dark. And yet today, when I pulled my gravity sample, I have this milk chocolate looking stout that's closer to mid-to-low 30s, but very very very dense.
This has to be a grain bill issue, right? I don't imagine it would be method if the first runnings were light in color.
I did a 90 minute mash and a 90 minute boil. My roasted malts totaled 9.5% of the grain bill.