Ok, there is a lot of posts out there arguing that in non-AG brewing, late extract additions will keep the beer color lighter. SOme people talk about less caramelization , but others argue that caramelization doesn't occur at all, but it is Maillard reactions. Anyways, regardless of the mechanism, no where that I have found gives any sort of empirical data on this.
SRM is a measurable quantity, so are there numbers out there that show if and just how much late extract additions affect beer color? I mean, are we talking about 1-2 SRM points or 5-10?
SRM is a measurable quantity, so are there numbers out there that show if and just how much late extract additions affect beer color? I mean, are we talking about 1-2 SRM points or 5-10?