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Old 12-19-2010, 04:33 AM   #1
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Default Grain Color: Get rid of the color, but keep the flavor?

Hey all, I have an interesting question. I'm trying to keep some color out of my beers, but want the toasty/roasty/bitter flavors of some of the darker grains. Does anyone know of a method that would allow me to mash my specialty grains and get their flavors but not all their colors?

Someone mentioned cold-steeping the grains to remove the color but then reusing the grains. I was doubting one run of this would remove enough of the color, but if i did it a couple times and added 2-3 times the specialty grains, would enough of the flavors come through? (btw, I'm trying to make a pale stout!)

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Old 12-19-2010, 02:06 PM   #2
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Next up, a hop-free IPA?

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Old 12-19-2010, 02:10 PM   #3
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I can't think of any way to use specialty grains for their flavor without getting the color.

Are the beers too dark if you follow the recipe? Have you tried using extra-light DME for the base?

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Old 12-19-2010, 02:14 PM   #4
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Iteresting, it's evidently not as silly, or original as it might seem.

1843 Pale Stout
.

It's even mentioned here in this article.

http://www.beerconnoisseur.com/porter-versus-stout

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Strong porter was called "brown stout" because it was still possible to find pale stout: "stout," when applied to beer, originally just meant "strong" (and the opposite word, for weak beer, was, at least occasionally, "slender"). Barclay Perkins of the Anchor brewery in Southwark, one of London's biggest porter brewers, was still brewing pale stout in 1805, made from 100 per cent pale malt, at a strength of around 7.9 per cent alcohol by volume. A brewer’s manual published around 1840 called "Every Man His Own Brewer," still referred to “stout ales” meaning strong ales in general. In 1843, Beamish and Crawford of the Cork Porter Brewery in Ireland began advertising "Bavarian Pale Stout", manufactured "under principles personally explained by Professor Liebig [a German scientist famous, at the time, for his studies of fermentation] to the manufacturers."
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Old 12-19-2010, 02:34 PM   #5
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Originally Posted by Nateo View Post
Next up, a hop-free IPA?
Funny you should mention that. In the spring, I plan on using dandelion greens to bitter a beer. Hops free!
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Old 12-19-2010, 02:37 PM   #6
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Quote:
Originally Posted by barrooze View Post
Funny you should mention that. In the spring, I plan on using dandelion greens to bitter a beer. Hops free!
Friggin hippie.
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Old 12-19-2010, 02:38 PM   #7
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Quote:
Originally Posted by Revvy View Post
Iteresting, it's evidently not as silly, or original as it might seem.

1843 Pale Stout
.

It's even mentioned here in this article.

http://www.beerconnoisseur.com/porter-versus-stout
Great find Rev. In the mid-to-late 1800s they did have the Pale Stout, but back then "stout" meant that the beer was "strong", so a "pale stout" would just be a strong pale.

In this case, I want the stout flavor and characteristics but with a lighter color. I just think it'd be cool. I have no issues with making traditional stouts and do, but I think it'd be fun to surprise friends with this one.
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Old 12-19-2010, 04:12 PM   #8
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The only thing I could think of would be to use some kind of very concentrated coffee extract. That seems like it would add some roastier flavors to your beer without affecting the color too much. Then again, it would also make it taste like coffee.

I have a hard time believing that you can get flavor and no color, but that doesn't mean it isn't possible. I would say try it and report back. I might actually try it too and see if it's possible because I have 4 oz of roasted barley that I don't need.

I'm thinking of doing 2 oz of barley to 4 oz of water cold steeped for 24 hours, and maybe doing the same thing with some vodka to see if there's a difference. If there's a chance of this working, I would say that you would have to make it VERY concentrated and that way even if it was dark you could add it and it wouldn't change the color of the larger batch too much.

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Old 12-19-2010, 04:27 PM   #9
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Quote:
Originally Posted by barrooze View Post
Funny you should mention that. In the spring, I plan on using dandelion greens to bitter a beer. Hops free!
Are you also going to dry hop with rainbows?
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Old 12-19-2010, 05:15 PM   #10
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Are you also going to dry hop with rainbows?
Unicorn tears.
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