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Quote from: hopfenundmalz on February 07, 2019, 08:04:07 amI remember an article years back in BYO where Briess had made beers or wort with the same SRM but different hues.Did a search, found this paper from Breiss. One picture that illustrates the difference. Haven't read it yet.https://www.google.com/url?sa=t&source=web&rct=j&url=http://community.mbaa.com/HigherLogic/System/DownloadDocumentFile.ashx%3FDocumentFileKey%3D3bd5c1b3-1c56-4684-89b6-73bd2a10d9cf%26forceDialog%3D1&ved=2ahUKEwji_9uW8KngAhUE8YMKHQBpBZIQFjAFegQICBAB&usg=AOvVaw24-bhfHNNn587Jkq8bxi55&cshid=1549551354031This (also from Briess)http://blog.brewingwithbriess.com/defining-wort-colors-red-malts-vs-black-malts/may also be interesting. May be similar to the paper your link references (I haven't read it yet) and/or similar to the BYO article (which I'm not aware of).
I remember an article years back in BYO where Briess had made beers or wort with the same SRM but different hues.Did a search, found this paper from Breiss. One picture that illustrates the difference. Haven't read it yet.https://www.google.com/url?sa=t&source=web&rct=j&url=http://community.mbaa.com/HigherLogic/System/DownloadDocumentFile.ashx%3FDocumentFileKey%3D3bd5c1b3-1c56-4684-89b6-73bd2a10d9cf%26forceDialog%3D1&ved=2ahUKEwji_9uW8KngAhUE8YMKHQBpBZIQFjAFegQICBAB&usg=AOvVaw24-bhfHNNn587Jkq8bxi55&cshid=1549551354031
Briess may not be the go-to malt for my beer but they sure have taught me a lot about malt flavor and now color in articles like these and presentations like those given at NHC.
I vaguely remember going to a seminar at NHC on this subject by a speaker from Briess. As I recall it was at least ten minutes of excellent information crammed into an hour session.