SethMasterFlex
Well-Known Member
Hi all. I routinely formulate recipes using percentages for my grain bills. I usually get about 80% efficiency. I was converting Jamil's BPA to my system and noticed that my predicted SRM was 1.7 points lower than what Jamil had listed. I'm not really concerned as to matching the SRM specifically. I use BJCP as a guideline for unfamiliar styles, but don't follow it as gospel. I'm more concerned with the why in this situation.
I'm just wondering why that if I'm technically extracting the same amount of sugars from the specialty grains, then why am I not getting the same amount of color? Is the color contributed from specialty grain independent of the sugar extracted from the grain? For example, 6.1% Caramunich should get me the same sugar extraction and flavor profile at 70% or 80%, but why is the SRM different?
I'm just wondering why that if I'm technically extracting the same amount of sugars from the specialty grains, then why am I not getting the same amount of color? Is the color contributed from specialty grain independent of the sugar extracted from the grain? For example, 6.1% Caramunich should get me the same sugar extraction and flavor profile at 70% or 80%, but why is the SRM different?