Does Boiling change the color of pale extracts?

[user 144938]

Hi,

I would like to know if boiling pale extracts or pale wort product of all grain mashing changes the colour of the yield. I have tried to obtain very pale beers but I'm not even close, I have tried really pale extracts but I have the idea that after boiling this extracts or wort, the colour change. Is it possible that the heat caramelizes the sugars and that's why I'm obtaining darker yields?

Thank you for your answers.

 

[butterpants]

google Maillard reactions

or read this:

http://m.popsci.com/science/article/2012-12/beersci-how-beer-gets-its-color

 

[cooldood]

Try doing late additions to keep the color lighter

 

[Cyclman]

It does, liquid extracts also darken with age or temp. Try dry extract if using liquid.

 

[unionrdr]

If I'm using LME & DME in a beer,I use the plain DME in the boil for hop additions. It doesn't darken as readilly as LME does. Late extract additions help a lot in this regard. I've gotten some nice light hybrid lagers (my name for psuedo lagers) using these late additions with a partial mash. Here's a pic of my light hybrid lager;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0005-3_zpsb840883b.jpg.html] [/URL]
And a link to the wiki for mailard reactions; http://en.wikipedia.org/wiki/Maillard_reaction

 

[user 144938]

Thank you very much for all your comments.