Bob Hansen

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Wort and Malt Extract Color Development
Bob Hansen Briess Malt Ingredients Co. Chilton,
Wisconsin USA June 2005
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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
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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.
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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
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Measurement of Color
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Measurement of Color
Beers Law
AbC
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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
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In Process Development of Color
Sources of In Process color development

• Concentration
• Maillard Reaction
• Caramelization
• Oxidation

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

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• 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
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Caramelization in Wort?
Caramelization is virtually non existant in
normal wort production. Temperature too low Too
much water available
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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 To
asty Burnt Sugar Chocolate Coffee
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Boil / Whirlpool
Lauter
Mash
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Oxidative Color development
Least important Small in magnitude-only
important for very light beers More important
for flavor stability
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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

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