Brewing Topics > Brewing Discussion

Carmelization and Color...


Someone recently commented that extract brews often come out slightly darker than predicted due to the carmelization while boiling the extract.

Anyone else have this experience?


With darker beers, obviously it's a little more difficult to tell the difference, but I found that a late extract addition lead to a lighter color in my lighter brews. I brewed two similar pale ales, and the latter used the late addition--it's color was more along the lines of what I was hoping for.

Another benefit of the late addition is less of the "twang" or burned marshmallow flavor. This improvement is noticeable in even darker beers.

I guess I'm assuming you're talking about DME/LME instead of AG...?

Yeah, all my extract brews were noticeably darker than the same brews that I redid after I switched to all grain.


[0] Message Index

Go to full version