Hi guys,
I just brewed a version of a pale ale recipe I found on here, and it came a lot darker than I had thought it would.
I used
6 pounds pale malt (castle malting)
2 pounds vienna
2 pounds munich
0.5 pounds caramel 30
I expected an amber color for sure, like 12-15 srm maybe, but not this. It straight up looks like a brown ale.
Does Vienna and Munich impart that much color? I normally don't use them much.
Just for clarification, it came out like this straight from the boil, it's not oxidation.
You can see even the krausen is pretty brownish.
I just brewed a version of a pale ale recipe I found on here, and it came a lot darker than I had thought it would.
I used
6 pounds pale malt (castle malting)
2 pounds vienna
2 pounds munich
0.5 pounds caramel 30
I expected an amber color for sure, like 12-15 srm maybe, but not this. It straight up looks like a brown ale.
Does Vienna and Munich impart that much color? I normally don't use them much.
Just for clarification, it came out like this straight from the boil, it's not oxidation.
You can see even the krausen is pretty brownish.