[hopfenundmalz]

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

This (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).

That is similar to what I remember in BYO. The link I referenced was a MBAA paper, so more technical.

Thanks.

[dmtaylor]

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.

Ditto!  I don't love their malt, regardless of the fact that they're located only 1 hour away from here... but they sure are sharp folks anyway.  When my nuclear job goes kaput a few years from now, I'm seriously considering applying for a job there.  Win-win.

[jeffy]

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.

[denny]

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.

You recall correctly.