Originally Posted by 01steve
from what i read, it's common to have extract recipes colors turn out to be darker than desired. i recently brewed a corsendonk pater dubbel/abbey brown ale clone and the colors were literally night and day-... as were the flavors.
this is the extract recipe i got from byo (looks to be straight from corsendonk themselves)
corsendonk monk's brown ale clone
OG = 1.066; FG = 1.012; IBU = 26
0.5 lb. dark caramel malt (90° Lovibond)
0.5 lb. Special B malt
0.25 lb. kilncoffee malt
7 lbs. unhopped amber dry malt extract (DME)
4 AAU Styrian Goldings hops (1.33 oz. at 3% alpha acid)
4 AAU Saaz hops (1 oz. at 4% alpha acid)
Belgian abbey yeast slurry (White Labs WLP530 or Wyeast 1214)
1 cup unhopped light dry malt extract (DME) to prime
that was the recipe i followed and while it still made a great beer it was golden in color as opposed to brownish black from corsendonk. the flavor profiles are off drasticly aswell. i wonder if i should've used dark dry malt extract instead of amber...
i found a similar kit through AHS that uses Caramunich, chocolate malt, Special B for the specialty malts and also uses dark candi sugar aswell. but it did not list how much of any one malt.
does anyone know where i went wrong?
If you used those specialty grains (coffee malt, especially), the beer should be dark. Are you sure you had the correct specialty grains?
I never use amber or dark malt extract. Even with all-grain brewing, you get the color and flavor of the beer from the specialty grains, and use a light grain for the base grain. I always used light or pale extract, and then the grains I needed.