For gravity purposes it can be calculated how much sugar a given grain can contribute per pound per gallon of water at 60*F. In various information sources, SRM associated with a grain is given as a range, like CaraMunich ranges 53-75 SRM, for example.
Is the range of color a function of different varieties of CaraMunich from different manufacturers, or is it a function of conditions that the grain is mashed in which results from more/less color from being added to the wort?
What quantities are these color measurements based off of? It makes sense to me that if I have a recipe that i brew up exactly the same and change the quantity of CaraMunich in it e.g. one has 1/2 lbs of CaraMunich and one has a 1/2 oz. of CaraMunich the color will be different.
We can predict IBU's or HBU's to get an appropriate bitterness for our beer. We can predict OG and FG to get appropriate measurements of alcohol and malt content for the finished product. Is there anyway to calculate approximate SRM per gallon based on quantities of grains added, or is it just a trial and process to get the desired color?
Is there a quantitative way to measure color like running a sample through a spectrophotometer and checking an absorbance at specific wavelength or across the visible spectrum, or is color determination done by looking at the color chart and mulling over whether it is a SRM of 17 or 18, or 50 vs. 51 (good luck with the last one)?
A lot to chew on here, HBT please enlighten me.