I just brewed an american pale and it was listed as a golden color?

however when I bottled it was more like an amberbock.

Any suggestions

Joe the joe wrote:[color=blue]
> I just brewed an american pale and it was listed as a golden color?[/color]

Is that a question? ;-)
[color=blue]
>
> however when I bottled it was more like an amberbock.
>
> Any suggestions[/color]

My brews always turned out darker than I expected until I got a bigger
pot. Previously, I brewed as much as I could in a smaller pot -- about 2
gallons max -- then added the wort to cold water in the fermenter to
cool it down. Since I started brewing the entire 5 gallons at once, and
using a wort chiller, the colors of my lighter colored beers have been
more true to form.

HTH

--
Bill

"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--

[wild]

When boiling smaller amounts, it's easier to carmelize the wort which makes it darker. As Bill O'Meally mentioned, increase your boil amount and your color will lighten or use a lighter extract.

Wild

[hevimees]

[QUOTE=Joe the joe]I just brewed an american pale and it was listed as a golden color?

however when I bottled it was more like an amberbock.

Any suggestions[/QUOTE]


Could you be a bit more specific about how you made your brew? The recipe
might also help to tell what went wrong. Was this a beer kit of some sort or
something else?

On Wed, 25 Jan 2006 01:52:02 GMT, "Joe the joe" <resi@cfl.rr.com>
wrote:
[color=blue]
>I just brewed an american pale and it was listed as a golden color?
>
>however when I bottled it was more like an amberbock.[/color]

Hi

As the owner of my local brewpub frequently tells customers, "You
drink with your mouth, not your eyes."

Close your eyes and take a drink. What does it taste like? If it
tastes like you expected, why worry about the colour.

Regards


KGB

wild hit the nail on the head, I think..
--
subjugate the rhyme and rock with the rhythm
only got one line to balk all the schizm

[wild]

Thanks G_Cowboy. There's one other way to lighten up your brew that I forgot to mention. A procedure called "Extract Late Method". The 'extract late' method is similar to normal extract brewing except that the extract is only present for the last 15 minutes or so of the boil. The theory is that hop utilization is improved by virtue of having a lower gravity (1.000) wort than is possible with the extract. In addition, by not cooking the already cooked extract, lighter colors are possible. I'm sure there are posts here that can be found by a quick search and others on the web.

Good luck,
Wild

[color=blue]
> ... There's one other way to lighten up your brew that I
> forgot to mention. A procedure called "Extract Late Method". The
> 'extract late' method is similar to normal extract brewing except that
> the extract is only present for the last 15 minutes or so of the boil.
> The theory is that hop utilization is improved by virtue of having a
> lower gravity (1.000) wort than is possible with the extract.[/color]

Interesting ... I've never seen this method documented or given that name.
My reading suggests that boiling hops in water will not release/convert
the bitter components very well and that hops needs some of the wort
components to fully isomerize and produce the bitterness desired.
(I think it is said that the PH of water is too high and you need the
lower PH of wort (acidity) for good bitterness extraction). If anyone
has tried this method, please post your results.

On the other hand, I have definitely read that hop utilization is better
with lighter gravity worts... just not ZERO gravity wort (water)...
Perhaps something in-between might be the best: most of the boil with only
"some" of the extract, then add the bulk of it at the end??? Remember
to account for the "better extraction" by using a little less hops or it
could be too bitter for your taste.

Derric

Derric wrote:[color=blue][color=green]
>>... There's one other way to lighten up your brew that I
>>forgot to mention. A procedure called "Extract Late Method". The
>>'extract late' method is similar to normal extract brewing except that
>>the extract is only present for the last 15 minutes or so of the boil.
>>The theory is that hop utilization is improved by virtue of having a
>>lower gravity (1.000) wort than is possible with the extract.[/color]
>
>
> Interesting ... I've never seen this method documented or given that name.
> My reading suggests that boiling hops in water will not release/convert
> the bitter components very well and that hops needs some of the wort
> components to fully isomerize and produce the bitterness desired.
> (I think it is said that the PH of water is too high and you need the
> lower PH of wort (acidity) for good bitterness extraction). If anyone
> has tried this method, please post your results.
>
> On the other hand, I have definitely read that hop utilization is better
> with lighter gravity worts... just not ZERO gravity wort (water)...
> Perhaps something in-between might be the best: most of the boil with only
> "some" of the extract, then add the bulk of it at the end??? Remember
> to account for the "better extraction" by using a little less hops or it
> could be too bitter for your taste.
>
> Derric
>[/color]
If you are doing a grain/extract recipe, you can do your grain steep and
then start your boil. Follow your hop schedule and then add the extract
later in the boil. This is the way that I have been doing my last 5
batches or so and it does seem to give me a light color to the finished
wort.
Cheers,

--
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

Thanks for all the input.
It was an extract and grain mix. I did boil between 2 and 3 gallons. At
bottling the wort tasted ok, so I'm sure after the next couple of weeks of
carbonation/bottle fermenting it will be ok.
Most of my brews have been a bit darker then expected so I will try three to
four gallons in the next boil.
" DragonTail281" <" DragonTail281"@gmail.com> wrote in message
news:4zdCf.42781$7S.13935@tornado.rdc-kc.rr.com...[color=blue]
> Derric wrote:[color=green][color=darkred]
>>>... There's one other way to lighten up your brew that I
>>>forgot to mention. A procedure called "Extract Late Method". The
>>>'extract late' method is similar to normal extract brewing except that
>>>the extract is only present for the last 15 minutes or so of the boil.
>>>The theory is that hop utilization is improved by virtue of having a
>>>lower gravity (1.000) wort than is possible with the extract.[/color]
>>
>>
>> Interesting ... I've never seen this method documented or given that
>> name.
>> My reading suggests that boiling hops in water will not release/convert
>> the bitter components very well and that hops needs some of the wort
>> components to fully isomerize and produce the bitterness desired.
>> (I think it is said that the PH of water is too high and you need the
>> lower PH of wort (acidity) for good bitterness extraction). If anyone
>> has tried this method, please post your results.
>>
>> On the other hand, I have definitely read that hop utilization is better
>> with lighter gravity worts... just not ZERO gravity wort (water)...
>> Perhaps something in-between might be the best: most of the boil with
>> only
>> "some" of the extract, then add the bulk of it at the end??? Remember
>> to account for the "better extraction" by using a little less hops or it
>> could be too bitter for your taste.
>>
>> Derric
>>[/color]
> If you are doing a grain/extract recipe, you can do your grain steep and
> then start your boil. Follow your hop schedule and then add the extract
> later in the boil. This is the way that I have been doing my last 5
> batches or so and it does seem to give me a light color to the finished
> wort.
> Cheers,
>
> --
> Michael Herrenbruck
> DragonTail Ale
> Drunken Bee Mead[/color]