bob hansen briess malt & ingredients co. chilton, wisconsin usa june 2005

Bob HansenBriess Malt & Ingredients Co.

Chilton, Wisconsin USAJune 2005

Wort and Malt Extract Color Development

Importance of Color

Color is one on the main sensoryattributes of any beer

Influences our perception of flavor and quality before we even taste the beer

Ingredients of Beer ColorThe main source of colorIs the ingredients.

Specialty malts provide a palette for brewers to designthe color of their beer.

Brewing process in terms of Beer Color

Ingredient Manufacture

Final Wort Color

Final Beer Color

Color develops during aging

Settle and remove some coloring compounds

Dissolve coloring compounds in Wort

Additional coloring

compounds develop

“In Process”

Measurement of Color

Measurement of Color

A=bC

Beer’s Law

Measurement of Color

Color / Solids RatioSolids (S.G.) Color Color/Solids10 P (1.040) 2 Lov 0.220 P (1.083) 4 Lov 0.230 P (1.130) 6 Lov 0.280 P (1.378) 16 Lov 0.298 P (dry) 20 Lov 0.2

In Process Development of Color

Sources of “In Process” color development

1. Concentration2. Maillard Reaction3. Caramelization4. Oxidation

Concentration Color

For a 30 Lovibond Wort at 10 P, boiling can increase wort color

by as much as 3 Lovibond.

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.

Color and Flavor Formation

Retention Time Chemical Name

1. 4,284 dihydro-2-methyl-3(2H)-furanone2. 5,026 2-furaldehyde3. 5,534 2-furanmethanol4. 5,910 5-methyl-2(3H)-furanone5. 7,110 1-(2-furanyl)-ethanone (acetyl furan)6. 7,393 butyrolactone7. 8,802 5-methyl-2-furancarboxaldehyde (5-methylfurfural)8. 9,260 isomaltol9. 12,744 methyl-2-furoate10. 12,861 2,5-dimethyl-4-hydoxy-3(2H)-furanone (DMHF)11. 13,786 maltol (hydroxymethylpyrone)12. 17,512 5-hydroxymethyl-2-furancarboxaldehyde (MHF)

ChemicalStructureof theO-heterocycliccompounds

Flavors Associated:

Toffee

Caramel

Roasted

Raisin

Molasses

Caramelization in Wort?

Caramelization is virtually non existant in normal wort production.

Temperature too low

Too much water available

Colors due to Carmelization in "Model" Wort

0

0.5

1

1.5

2

2.5

3

0 2 4 6 8 10Hours Boiling

Col

or (l

ov)

Electric (High dT)

steam

Retention Time Chemical Name

1. 7,285 2,3-dimethylpyrazine2. 9,819 2-ethyl-6-methyl-pyrazine3. 9,927 2-ethyl-5-methyl-pyrazine4. 10,644 1H-Pyrrole-2-carboxaldehyde5. 11,102 1-(2-pyridinyl)-ethanone (acetyl pyridine)6. 12,353 1-(1H-pyrrole-2-yl)-ethanone (acetylpyrrole)7. 13,978 2-acetyl-3-methylpyrazine8. 14,303 1-methyl-1H-pyrrole-2-carboxyaldehyde

ChemicalStructureof theN-heterocycliccompounds

Flavors Associated:

Malty

Biscuity

Bready

Nutty

Toasty

Burnt Sugar

Chocolate

Coffee

COLOR DEVELOPMENT IN ALL MALT WORT

0.00

2.00

4.00

6.00

8.00

10.00

12.00

14.00

16.00

18.00

20.00

0 2 4 6 8 10 12

TIME ( HOURS )

CO

LOR

(L)

160F

180F

200F

208F

CONTROL

COLOR DEVELOPMENT IN ALL MALT WORT

0.00

2.00

4.00

6.00

8.00

10.00

12.00

0 2 4 6 8 10 12

TIME ( HOURS )

CO

LOR

(L)

160F

180F

200F

208F

CONTROL

Hourly wort color development vs. temp

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

0 50 100 150 200

Temp (F)

Lovi

bond

/ H

r

Mash

Lauter

Boil / Whirlpool

Oxidative Color development

Least important:

Small in magnitude-only important for very light beers

More important for flavor stability

Wort Color Development Summary

1. To keep color light, shorten time wort is boiling or very hot as much as possible

2. Do not boil to caramelize-add caramel malt or caramelize sugar

3. For lighter beers consider “process color development” as part of total color-expect 1 lovibond for each hour boiling

Liquid Extract Changes / Time at 120 F

0

10

20

30

40

50

60

0 2 4 6 8 10 12 14

Days

Col

or (L

ov)

5.5

5.6

5.7

5.8

5.9

6

ColorpH

Color / Time for storage at 90 F

0

50

100

150

200

250

300

350

0 1 2 3 4 5 6

Months

Col

or

Pilsen

Gold

Wheat

Amber

Monthly Color Development vs Temperature

y = 22.099xR2 = 0.9791

y = 9.2123xR2 = 0.9837

y = 2.8965xR2 = 0.977

y = 1.0765xR2 = 0.9286

y = 64.016xR2 = 0.9686

0102030405060708090

100110120

0 1 2 3 4 5 6Month

Col

or in

crea

se (1

0% s

oln,

Lo

vibo

nd)

90

80

60

42

122 F

Linear(90)Linear(80)Linear(60)Linear(42)Linear(122 F)

Monthly Rate of Color Development vs Temperature

y = 0.1326e0.0526x

R2 = 0.9784

0

10

20

30

40

50

60

70

80

90

30 40 50 60 70 80 90 100 110 120 130

Temperature (F)

Lovi

bond

Incr

ease

per

Mon

th

(10%

sol

utio

n)

Color Development Rate

Expon. (Color Development Rate)

Troubleshooting

ThankYou

David KuskeBriess Malt & Ingredients Co.

Chilton, Wisconsin USAOctober 2004