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re: Homebrew: Extract IPA is too dark
Posted on 3/3/11 at 3:27 pm to Boudreaux35
Posted on 3/3/11 at 3:27 pm to Boudreaux35
6.6 lbs Light LME
1 lb Golden DME
I added extra hops to the boil and dry hopped as well. It tasted good 5 days after bottling but had an odd creamy aroma.
1 lb Golden DME
I added extra hops to the boil and dry hopped as well. It tasted good 5 days after bottling but had an odd creamy aroma.
This post was edited on 3/3/11 at 3:29 pm
2
Posted on 3/3/11 at 3:33 pm to Remedy
Why do you think it is too dark? Obviously the golden DME is the ingredient that darkened it up some for you. But to be honest there is no reason that those two extracts would cause a beer to be "dark" imo. You certainly could have scorched the extract in the boil by either boiling too long or burning it on the bottom of the boil kettle.
And I am not sure what you mean by creamy aroma.
And I am not sure what you mean by creamy aroma.
Posted on 3/3/11 at 3:35 pm to Remedy
LME will darken over time. Depending on where you got it from, it may have been old. Also, (not sure how long you've been brewing, so you may already know this) You should always take your pot off the fire when adding extract as it will drop straight down (almost) and can get scorched. Even after you mix it in well, you want the fire just hot enough to produce a slow rolling boil. A rapid boil is going to darken the wort.
There are lots of sources that will recommend only using light extract. I have gotten to the point where I stick with extra light or light only, unless the beer I'm brewing is supposed to be a stout/porter color.
There are lots of sources that will recommend only using light extract. I have gotten to the point where I stick with extra light or light only, unless the beer I'm brewing is supposed to be a stout/porter color.
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