2 Comments

  1. Sounds like a great experiment there.

    I am wondering if the deepening of the wort color could be accounted due to the evaporation during the boil process. Did you take a color sample after bringing you wort up to the 5 gallon level after chilling?

    Michael

  2. Gremlyn

    Michael, I only boiled down to the 5 gallon level, so no extra water was needed. Adding extra water post-boil is actually uncommon with all-grain brewing as you generally need a pot big enough to handle the full boil.

    As for the colour, it develops as a result of a chemical reaction, called a Maillard reaction, that I mentioned in my post. That reaction is between a sugar molecule and an amino acid. It is responsible for the browning of most foods, from bread crust to seared meat to beer 🙂

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