Srm

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Although this seems like a simple question the answer, unfortunately, is pretty complex. Determining beer color is more of a ball park thing for many homebrewers since there are an array of interdependent factors that can affect color. Everything from the coarseness of your grind to how rapidly you chill your wort can make a difference in a pale enough beer.

Ray Daniels developed a method in his book "Designing Great Beers" in which he converts SRM to Malt Color Units (MCU). To figure out MCU multiply Lovibond rating x pounds and divide by gallons, (Lovibond x lbs)/gallons. The problem is this isn't applicable to malt extract if that's what you need.

He provides a chart that correlates SRM to MCU in his book:
MCU SRM
1-10 1-10
11-20 8-12
21-30 11-15
31-40 14-17
41-50 17-20
50-85 20-30

obviously there is significant leeway here so using this method requires trial and error on the part of the brewer. Quite honestly though, I know a lot of home brewers and can't think of a single one who sits down and tries to figure out color to any specific degree. Most popular brewing software (promash, beersmith) will do it for you.

Hope this helps.
 
If you look up Standard Reference Method in Wikipedia it has a nifty beer color chart with SRM numbers. Good enough for a ball park number.
Pez.
 

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