Two identical batches - different SRM

[user 574]

I did two identical wheat batches a couple weeks ago and got a question. Same exact grain bill yet I have two noticably different SRM's while looking at them in the secondary. Mash & sparge temp was the same for each give or take a degree. Boil time the same, etc. etc. OG the same. End volume amount in primary/secondary is the same.

Assuming that the HBS guy did in fact duplicate my grain bill what other "things" could affect your SRM besides grain & volume? Not a problem, just scratching on how it could be so different. It probably will be more difficuult to notice once in two glasses; we shall see...

 

[Dude]

Assuming that the HBS guy did in fact duplicate my grain bill what other "things" could affect your SRM besides grain & volume? Not a problem, just scratching on how it could be so different. It probably will be more difficuult to notice once in two glasses; we shall see...

You could have caramelized the wort more in one of the brews....that will definitely affect SRM....

 

[Janx]

If one batch has settled out more than the other, that can REALLY affect the color. Maybe the second batch still has yeast in suspension and the first does not?

Caramelization is definitely another possibility, but it sounds like you boil the same way every time so it seems like variation should be minimal.

Also, a variation of just a couple ounces of darker malts like Chocolate or Black Patent can drastically affect color. Could be something like that if it's a darker style with some brown or black malts.

Cheers

 

[DeRoux's Broux]

two different 2-row pale malts may be a degree darker in lovibond. that'll make a subtle diffeerence in SRM too. i'd go w/Janx's second bit. one has probably settled out more than the other.

did you sample during racking to see if they taste the same?

 

[casebrew]

Carboys identical? Lighting identical? Or is one in the other's shadow?

 

[user 574]

Carboys identical? Lighting identical? Or is one in the other's shadow?

Primary carboys weren't identical and suspected that initially (6.5 was darker/wider) but are now in common secondaries. Moved them to the same light too.

two different 2-row pale malts may be a degree darker in lovibond. that'll make a subtle diffeerence in SRM too. i'd go w/Janx's second bit. one has probably settled out more than the other.

did you sample during racking to see if they taste the same?

Grain Bill was the same 5# 2 row, 4# wheat (need to up that next time!) and pretty sure he pulled form the same bins; didn't see him grabbing a new bag. That nixes the darker malts etc . Taste - not side by side but I was pretty sure the lighter tasted better/cleaner. The lighter is more towards the color I'd expect compared to the darker.

I did have a boil over on the 2nd batch but that's the lighter one .

I agree; either one hasn't settled out or I did get carmelization. In the future I won't do double batches of the same recipe and this problem goes away . I added the apricot to the darker so that'll be my excuse to the consumers and may cover any off flavors if there .

 

[DeRoux's Broux]

well, with most of our set-ups, it's damn near impossilbe to duplicate a brew exactly the same every time. to many human variables involved!
they'll both be great.

 

[user 574]

Here's a rough sample of the variation. A bit dramatic and the reason I was questioning... Interesting to see how it comes out of the tap...