I've been debating trying to come up with a clone recipe for Sam Adams' Mighty Oak Ale, so I've been poking around the stats on their website. And, unless I'm making some newbish mistake, their SRM reports don't make any sense at all.
They claim that Mighty Oak is brewed with a mix of pale malt and crystal-60. They list the SRM as 25 (rich amber). It's my understanding from reading HBT that adding enough crystal-60 to get an SRM of 25 would make for a disgustingly sweet beer. It's also my understanding that SRM 25 isn't amber but black, or at least fairly close to black.
Their Irish Red is also supposed to be a mix of pale and crystal-60 with an SRM of 30 (deep ruby). Their chocolate bock, which I recall being the color of over-strong chocolate milk, is listed as SRM 75 (deep rich brown). Unless I'm very confused, SRM 75 is pretty far from rich brown.
Has anyone else noticed this? Am I confused (I am, after all, getting my information on SRM mostly just from hopville and Wikipedia)? Is Boston Beer Company confused? If the latter, what are they actually reporting? EBC? Or just some random made-up number?