Originally Posted by exc503
I brewed an English bitter/ special bitter, and it came out way darker than expected. I used marris otter as the base malt. And only about 2 oz of chocolate malt for color in a 5 gallon batch. It also used demara sugar. Any thoughts on what would have caused the darkness? I didn't think that the ingredients would be that dark as to cause the shift. And beersmith estimated it to be pretty middle of the road.
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Without a better description of the color or, even better, a picture it's very difficult to give a firm answer. Also it would be extremely helpful to know the entire recipe, like other malts (crystal) and boil time. IMO two ounces of chocolate in a five gallon beer is a significant amount. Enough to possibly push to the edge of light brown depending on other factors.