Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005

1. Wort and Malt Extract Color Development Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005

2. Importance of Color Color is one on the main sensory attributes of any beer Influences our perception of flavor and quality before we even taste the beer

3. Ingredients of Beer Color The main source of color Is the ingredients. Specialty malts provide a palette for brewers to design the color of their beer.

4. Brewing process in terms of Beer Color Dissolve coloring compounds in Wort Ingredient Manufacture Color develops during aging Additional coloring compounds develop “In Process” Final Beer Color Final Wort Color Settle and remove some coloring compounds

5. Measurement of Color

6. Measurement of Color Beer’s Law A=bC

7. Measurement of Color Color / Solids Ratio Solids (S.G.) Color Color/Solids 10 P (1.040) 2 Lov 0.2 20 P (1.083) 4 Lov 0.2 30 P (1.130) 6 Lov 0.2 80 P (1.378) 16 Lov 0.2 98 P (dry) 20 Lov 0.2

8. In Process Development of Color Sources of “In Process” color development • Concentration • Maillard Reaction • Caramelization • Oxidation

9. Concentration Color For a 30 Lovibond Wort at 10 P, boiling can increase wort color by as much as 3 Lovibond.

10. Color and Flavor Formation • Caramelization and Maillard Reactions • Maillard reaction involves amino acids and reducing sugars at 50º C (122º F) or greater. • Caramelization occurs between sugars (sugar-sugar reactions) at high product temperature 120º - 160ºC • (250º-320ºF) – necessary for crystallization.

15. Retention Time Chemical Name • 4,284 dihydro-2-methyl-3(2H)-furanone • 5,026 2-furaldehyde • 5,534 2-furanmethanol • 5,910 5-methyl-2(3H)-furanone • 7,110 1-(2-furanyl)-ethanone (acetyl furan) • 7,393 butyrolactone • 8,802 5-methyl-2-furancarboxaldehyde (5-methylfurfural) • 9,260 isomaltol • 12,744 methyl-2-furoate • 12,861 2,5-dimethyl-4-hydoxy-3(2H)-furanone (DMHF) • 13,786 maltol (hydroxymethylpyrone) • 17,512 5-hydroxymethyl-2-furancarboxaldehyde (MHF) Chemical Structure of the O-heterocyclic compounds Flavors Associated: Toffee Caramel Roasted Raisin Molasses

16. Caramelization in Wort? Caramelization is virtually non existant in normal wort production. Temperature too low Too much water available

21. Chemical Structure of the N-heterocyclic compounds • Retention Time Chemical Name • 7,285 2,3-dimethylpyrazine • 9,819 2-ethyl-6-methyl-pyrazine • 9,927 2-ethyl-5-methyl-pyrazine • 10,644 1H-Pyrrole-2-carboxaldehyde • 11,102 1-(2-pyridinyl)-ethanone (acetyl pyridine) • 12,353 1-(1H-pyrrole-2-yl)-ethanone (acetylpyrrole) • 13,978 2-acetyl-3-methylpyrazine • 14,303 1-methyl-1H-pyrrole-2-carboxyaldehyde Flavors Associated: Malty Biscuity Bready Nutty Toasty Burnt Sugar Chocolate Coffee

23. Boil / Whirlpool Lauter Mash

24. Oxidative Color development Least important: Small in magnitude-only important for very light beers More important for flavor stability

25. Wort Color Development Summary • To keep color light, shorten time wort is boiling or very hot as much as possible • Do not boil to caramelize-add caramel malt or caramelize sugar • For lighter beers consider “process color development” as part of total color-expect 1 lovibond for each hour boiling

31. Troubleshooting

32. ThankYou David Kuske Briess Malt & Ingredients Co. Chilton, Wisconsin USA October 2004