Trencher
Well-Known Member
How do you predict the color impact of toasting?
I estimated the increase to be about 24 SRM based on the difference between Pale Malt and Toasted Malt in BeerSmith, but I don't know if that will hold up with darker malts. Maybe it's a logarithmic curve, so toasting a dark malt has much less effect than toasting pale malt.
Anyone have more direct experience with this?
I estimated the increase to be about 24 SRM based on the difference between Pale Malt and Toasted Malt in BeerSmith, but I don't know if that will hold up with darker malts. Maybe it's a logarithmic curve, so toasting a dark malt has much less effect than toasting pale malt.
Anyone have more direct experience with this?
