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Red vs. Brown hue

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  • Red vs. Brown hue

    I'm getting picky here, but this issue has been bugging me:

    I can't seem to get a nice coppery/brownish color when I want it — I usually end up with a deep red when I'm shooting for brown. This might be a function of how our kettle boils, I suppose. Any suggestions?

  • #2
    Originally posted by Woolsocks
    I'm getting picky here, but this issue has been bugging me:

    I can't seem to get a nice coppery/brownish color when I want it — I usually end up with a deep red when I'm shooting for brown. This might be a function of how our kettle boils, I suppose. Any suggestions?
    What kind of grist bill?
    Cheers & I'm out!
    David R. Pierce
    NABC & Bank Street Brewhouse
    POB 343
    New Albany, IN 47151

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    • #3
      Doesn't seem to matter! I get the right amount of color but the wrong hue. Whether color is coming from amber/munich type malts, caramel malts, roasted stuff, etc. This is good for our Irish Red Ale, but I like my alts, bocks, etc. to be more coppery.

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      • #4
        "Beyond Lovibond—Understanding Beer Color", by Bob Hansen, 5MB PowerPoint presented a

        Bob had a great presentation about this exact thing at the 2008 CBC I thought it was one of the best presentations that conferance really made me think about how I was writing a grain bill. Now I look back and it seems ovious but at the time it was a real eye opener. I think this is excatly what you are looking for. Best of luck David

        Cheers

        jamie

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        • #5
          Sorry I missed it! Thanks for that tip. I'll read it.

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          • #6
            Nice source for info. It would be nice if they could voice-over the presentation so it made more sense.

            R/
            Mike Pensinger
            General Manager/Brewmaster
            Parkway Brewing Company
            Salem, VA

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            • #7
              Just emailed BA to ask about audio. Will post here if there is.

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              • #8
                I get a beautiful coppery red with 1/2% black malt and 1% chocolate added to a few other specialties ~ 8% @ 100L.
                Phillip Kelm--Palau Brewing Company Manager--

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                • #9
                  AFAIK, most of the brown colors in Alts, Dunkels and bocks comes from carafa special and/or Sinmar.
                  -Lyle C. Brown
                  Brewer
                  Camelot Brewing Co.

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                  • #10
                    Audio from the Briess presentation available for $10:

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                    • #11
                      Well, I just finally listened to that excellent presentation and it did help me out a lot. Now to try and brew a beer differently, armed with new info...

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