[fredthecat]

I searched this forum and the web in general for a conglomeration of the effect of different malts, particularly various darker ones, on head colour and didn't come up with enough.

Thought I would make this long-running thread for the purpose of archiving some observations after my most recent brew day.

Used Black Patent malt at 2% in a beer and saw that it ended up a really nice chestnut brown.


I've brewed and bottled a whole bunch of beer recently, and will put up some results in a few days.

[erockrph]

I like the idea behind this post. I noticed in a few recent beers that I brewed using darker Candi Syrups (D90 and darker) that they all have a head that is a different shade of brown than what I usually see from roasted malts. It would be interesting to see comparisons of beers brewed to the same SRM but using different color malts to compare the heads.

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[fredthecat]

I like the idea behind this post. I noticed in a few recent beers that I brewed using darker Candi Syrups (D90 and darker) that they all have a head that is a different shade of brown than what I usually see from roasted malts. It would be interesting to see comparisons of beers brewed to the same SRM but using different color malts to compare the heads.

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thanks, in fact i brewed a dubbel with just LME, vienna and 1kg of D-90. it will be ready to test in a few days and will let you know the head colour, but body was a more brilliant red than i expected i guess.


re: same SRM and colour comparison - that is exactly what i'd like to see. my perception is that roasted barley without crystal malt produces a pale head but very dark body, while chocolate produces a similar colour but brownish head. again i'll try to confirm it once i see what comes out.