Today I brewed a 10 gallon batch of Cream Ale for a BMC type crowd BBQ.
I did a 90 minute boil to remove the DMS. I use Beersmith and the total efficiency was set for 72%....but I hit 80%(not a bad thing, just need to note that for next time)
The software predicted 4.3 SRM....but after pumping it into my fermenters, it looks like I'm around 8 or 9 SRM.
I used an RO an spring water combination. My recipe is below.
Can anyone help me understand why my wort is so dark compared to my recipe/software predictions?
Thanks a million !
20 lbs Pale Malt (2 Row) US (2.0 SRM) 83.30%
2 lbs Corn, Flaked (1.3 SRM) 8.30%
1 lbs Cara-Pils/Dextrine (2.0 SRM) 4.20%
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) 4.20%
3.00 oz Hallertauer Hersbrucker [2.50 %] - Boil 60.0 min 5.4 IBUs
1.50 oz Hallertauer Hersbrucker [2.50 %] - Boil 15.0 min 2.0 IBUs
1.50 oz Hallertauer Hersbrucker [2.50 %] - Boil 5.0 min 1.3 IBUs
I did a 90 minute boil to remove the DMS. I use Beersmith and the total efficiency was set for 72%....but I hit 80%(not a bad thing, just need to note that for next time)
The software predicted 4.3 SRM....but after pumping it into my fermenters, it looks like I'm around 8 or 9 SRM.
I used an RO an spring water combination. My recipe is below.
Can anyone help me understand why my wort is so dark compared to my recipe/software predictions?
Thanks a million !
20 lbs Pale Malt (2 Row) US (2.0 SRM) 83.30%
2 lbs Corn, Flaked (1.3 SRM) 8.30%
1 lbs Cara-Pils/Dextrine (2.0 SRM) 4.20%
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) 4.20%
3.00 oz Hallertauer Hersbrucker [2.50 %] - Boil 60.0 min 5.4 IBUs
1.50 oz Hallertauer Hersbrucker [2.50 %] - Boil 15.0 min 2.0 IBUs
1.50 oz Hallertauer Hersbrucker [2.50 %] - Boil 5.0 min 1.3 IBUs