Author Topic: Carmelization and Color...  (Read 4179 times)

Offline BeerSmith

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Carmelization and Color...
« on: November 13, 2003, 02:14:41 PM »
Someone recently commented that extract brews often come out slightly darker than predicted due to the carmelization while boiling the extract.

Anyone else have this experience?

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Offline cmbrougham

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Re: Carmelization and Color...
« Reply #1 on: November 13, 2003, 03:19:16 PM »
With darker beers, obviously it's a little more difficult to tell the difference, but I found that a late extract addition lead to a lighter color in my lighter brews. I brewed two similar pale ales, and the latter used the late addition--it's color was more along the lines of what I was hoping for.

Another benefit of the late addition is less of the "twang" or burned marshmallow flavor. This improvement is noticeable in even darker beers.

I guess I'm assuming you're talking about DME/LME instead of AG...?

cj_in_j

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Re: Carmelization and Color...
« Reply #2 on: November 13, 2003, 03:52:00 PM »
Yeah, all my extract brews were noticeably darker than the same brews that I redid after I switched to all grain.