Bierenliefhebber
Active Member
- Joined
- Aug 24, 2011
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- 42
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As T.S. Elliot put it, "Dark, dark dark. They all go into the dark."
I've brewed over 20 batches now, including extract, partial-mash and all-grain, and they all have one thing in common: they're all amber or darker, even those consisting almost entirely of 3 EBC Pilsner malt - such that I've given my attempt at a Duvel clone the monniker "Prince of Darkness". I've done the expected site search and have read the comments offered to others who have experienced this problem - I've replaced LME with DME where possible, done full boils, late additions, adjusted pH and it's still dark. In fact, it seems to begin with the mash itself, the runoff of which always seems overly-dark to me. I'm out of ideas. Any suggestions that haven't been put forth previously?
I've brewed over 20 batches now, including extract, partial-mash and all-grain, and they all have one thing in common: they're all amber or darker, even those consisting almost entirely of 3 EBC Pilsner malt - such that I've given my attempt at a Duvel clone the monniker "Prince of Darkness". I've done the expected site search and have read the comments offered to others who have experienced this problem - I've replaced LME with DME where possible, done full boils, late additions, adjusted pH and it's still dark. In fact, it seems to begin with the mash itself, the runoff of which always seems overly-dark to me. I'm out of ideas. Any suggestions that haven't been put forth previously?