7 hour boil (single malt barleywine)

[homebrewdad]

Here's a neat little writeup by a guy who did a seven hour boil for his barleywine. The color difference among the samples from different points are pretty striking.

I don't know that I care to extend my already slow brewdays in this manner, but it's a cool idea, anyway.

 

[Weezy]

The color change is from concentration of the wort through boiling. The boiling removes water, which has no color, and leaves behind all of the sugars, which have all of the color.

 

[homebrewdad]

The color change is from concentration of the wort through boiling. The boiling removes water, which has no color, and leaves behind all of the sugars, which have all of the color.

I agree, to a point... but note that the OP added back some 3.5 gallons of water to maintain his volume, which would have diluted the color some.

I think it's clear that you are getting some changes from this process.

 

[Weezy]

The sub-caramelization temp maillard reactions are minor contributors in comparison to wort concentration. Its hard to say what the pictures show since he offers no solid data, like boil volume and SG of each.