Carafa Special III for color

seanppp · Apr 11, 2015

Simple question:

I added 9 grams (1/3 oz!) of Carafa Special III to a 5 gallon batch of IPA just to bring the color up from Bud Light level. It was my understanding that all malt was on the red spectrum, but the beer seems to have a slight gray tinge rather than looking like a normal IPA, and also I *think* I can taste some inappropriate burnt taste in there. Does anyone have any insight on these issues?

JimRausch · Apr 11, 2015

At what point is this beer? If it's not at the serving stage, then I'd wait and not panic. There are so many changes during fermentation and conditioning. Less than 1 oz. in a 5G batch seems like spitting in the ocean so I can't believe you overdid the Carafa. Post your complete recipe and perhaps there will be more opinions.

seanppp · Apr 13, 2015

Thanks for the reply. The beer is finished. The malt bill was:
71.8% Pale Ale malt (3.8 SRM)
10.1% Rye malt (3 SRM)
6.7% Flaked Oats (1.4 SRM)
6.0% Acid malt (1.8 SRM)
5.0% Carapils (2 SRM)
0.3% Carafa Special III (470 SRM)

Thanks!

giraffe · Apr 13, 2015

.3 percent carafa3 is unlikely to be at the taste threshold, especially in an IPA.

Is the beer crystal clear? If not the greyness can be either starch or protein haze, especially with the oats and rye. Or yeast that hasnt cleared. Those are more likely.

Also what kind of water do you have that requires 6% acid malt?!? What mash ph did you hit?

seanppp · Apr 15, 2015

It is in fact crystal clear. I used polyclar and geletin and the clarity is very nice.

I have super carbonate water (live in Copenhagen) and need a lot acid malt to hit 5.4 mash pH.

giraffe · Apr 15, 2015

I dont know then, small amounts of carafa tend to add color towards burnt sienna. I live in Portland, though, which has very soft water similar to Pilsen. I know water chemistry has an effect on beer colors, from a certain mash, maybe someone that knows more about brew chemistry, can say if that is the problem.