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Old 02-07-2013, 04:04 PM   #1
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Default Not that dark is bad or anything...

...but I feel like all of my brews have been darker than they typically should be. My IPA's look like brown ales. My brown ales are almost porter color. And my porters...might actually be blacker than my heart. Or Lou Gossett Jr.

Don't get me wrong, I'm not complaining. And they all taste great. I'm just wondering if anyone else has experienced this

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Old 02-07-2013, 04:07 PM   #2
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Extract, partial, or all grain?

If extract, liquid or dry. When are you adding?

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Old 02-07-2013, 04:10 PM   #3
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Extract beers are almost always darker than calculated. You can reduce this effect with late extract addition. Add most of your extract at 10 mins or less.

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Old 02-07-2013, 04:13 PM   #4
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Extract. I add at flame out, then bring to a boil and hop

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Old 02-07-2013, 04:14 PM   #5
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I use half a 3lb bag of plain DME in the partial boil of 2.5-3 gallons. Do all hop additions,then add remaining DME & all LME at flame out. Stir,cover & steep for 15 minutes. Since the wort is still boiling hot,& pasteurization happens about 162F,it'll git-r-done effectively.
This gives lighter color like it should be,& no twang.
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Old 02-07-2013, 04:17 PM   #6
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Twang?

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Old 02-07-2013, 04:23 PM   #7
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Quote:
Originally Posted by half_whit View Post
Extract. I add at flame out, then bring to a boil and hop
Something seems wrong here. Why do you bring it back to a boil after flame out? Maybe posting a sample recipe/hop schedule would help.
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Old 02-07-2013, 04:32 PM   #8
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Quote:
Originally Posted by half_whit
Twang?
What is this 'twang' u ask
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Old 02-07-2013, 04:38 PM   #9
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The extract twang is an off flavor from mailard reactions. Usually due to adding all the extract at the begining of the boil. It's a slightly stale/old flavor that can even be a bit tart to me. Been a long time since I had it.
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Old 02-07-2013, 04:49 PM   #10
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huh! I've never noticed that flavor in mine...but now I'm gonna be looking for it!

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