apples-to-oranges
Apprentice
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- Feb 21, 2016
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I'm trying to convert some extract recipes, using Briess sparkling amber DME to all-grain. I figured the easiest way to find a replacement for the amber DME would be to build a recipe with just amber DME in BeerSmith, record the OG and color, then adjust percentages of base malt, caramel 60 °L, and munich (the reported ingredients for Briess's proprietary blend) to match the OG and color.
The problem I'm running into is with the color that BeerSmith is reporting for the amber malt extract. According to Briess (http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWSparklingAmberDME.pdf), their extract is 10 ˚L. That equates to an SRM of 12.8. So I set the color of the malt extract to 12.8 SRM in BeerSmith and change the amount to 4.45 lbs for a 5 gallon batch. According to Briess (table under usage information) this should give an OG of 1.040 (BeerSmith says 1.040 so the potential seems to be set right) and color of 13 (I assume Lovibond, which would equate to 16.9 SRM), but BeerSmith predicts a color of 7.9 SRM.
What am I doing wrong here?
The problem I'm running into is with the color that BeerSmith is reporting for the amber malt extract. According to Briess (http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWSparklingAmberDME.pdf), their extract is 10 ˚L. That equates to an SRM of 12.8. So I set the color of the malt extract to 12.8 SRM in BeerSmith and change the amount to 4.45 lbs for a 5 gallon batch. According to Briess (table under usage information) this should give an OG of 1.040 (BeerSmith says 1.040 so the potential seems to be set right) and color of 13 (I assume Lovibond, which would equate to 16.9 SRM), but BeerSmith predicts a color of 7.9 SRM.
What am I doing wrong here?