[IBU] two styles in one batch of beer

[Cleghorn, Andy]

Here is a possible thought.
 
When malt is roasted it is a slow process to bring it up to temperature
and hold there to get the desired color.  Much like coffee roasting.  If
you are toasting the malt, you are most likely only darkening the
outside more than the inside.  When you grind the grain you are creating
some flour/dust that is very fine.  This would mainly be from the
outside of the grain and the husk.  It could have made it through the
filter bed during sparging and transferred over to the boiler.  These
may have settled into the trub as you chilled and you may have gotten a
much larger dose of them in the second carboy.  It doesn't take much of
a dark grain to really change the color.
 
Just a thought.

________________________________

From: Adam Draeger [mailto:adamdraeger at gmail.com] 
Sent: Tuesday, June 05, 2007 1:04 PM
To: IBU listserve; cspbrewers
Subject: [IBU] two styles in one batch of beer


After years of 5gal all-grain, I brewed my first 10 gallon batch of beer
and am completely baffled at my results.  see photo attached.

I was targeting a German Alt and thought I had chocolate malt (which I
didn't) so I tried to roast some myself that morning and was only able
to achieve 100L or so.  (not the 400L)  anyways so I figured it would be
a Blonde Alt or a Dunkel Kolsch.  after brewing I chilled with an
immersion, I put 3.5 gal into one plastic primary and the rest (4.5 gal)
into the other primary.  The 2nd primary had my hop sludge, so I
expected the only difference it to contain more hop aroma.  I also
wanted to parallel liquid (WLP029) and dry yeasts (nottinghams), so I
pitched those respectively.  once I saw them in the secondary I was
perplexed as one was blonde and the other was dark. 

Did maybe my hop sludge absorb the dark colors during the boil and
re-submit them into the fermenter?
that's my only theory so far.
Anybody want to throw their two ounces in?

-- 
Adam "Basscat" Draeger 


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