Could someone please tell me the way of estimating the colour of colour or roasted malts?
The malts I am working with are very pale malts produced from gluten free grains such as sorghum, and buckwheat (kilned to 40C). They are then roasted in an oven at temps ranging from 100C to 250C. The roasting destroys all the enzmes as they are very heat sensitive.
Some quite nice roasted malts have been produced, which add colour and flavour to otherwise very pale beers. I would lke to know how to estimate the colour contribution of the malts for recipe calculations.
The malts I am working with are very pale malts produced from gluten free grains such as sorghum, and buckwheat (kilned to 40C). They are then roasted in an oven at temps ranging from 100C to 250C. The roasting destroys all the enzmes as they are very heat sensitive.
Some quite nice roasted malts have been produced, which add colour and flavour to otherwise very pale beers. I would lke to know how to estimate the colour contribution of the malts for recipe calculations.
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