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It imparts its own unique flavor to a beer that you can’t get from just upping one malt or dialing down another. Pale chocolate fills the void between the sweet, caramels and the darker roasted malts. Noting that the next malt on the ladder is chocolate malt (starting at 300°L), there isn’t anything in between. 9.7 oz Pale Chocolate Malt 200.0 SRM Grain 5.0 0.90 oz Challenger 6.70 - FWH 90.0 minute Hop 20.7 IBUs 1. If you think of your crystal malts, typically they go as high as 120°L. With some closer inspection, it is subtly lighter in color and milder in flavor than regular chocolate malt.Īfter chewing on the malt, Mike talked about the placement that Pale Chocolate has on the ladder of malt color. Although at a quick glance, the pale version looked exactly the same as its plain ol’ chocolate counterpart. One of those malts was Pale Chocolate Malt. So I guess my question is: are both Beersmith and Brewfather incorrect here, since maltsters report numbers in °L that are lining up with SRM numbers? Bru'n water, which also wants grain in °L, seems to agree on color prediction only when the SRM numbers from either are entered.ĭisclaimer: yes, I realize in a practical sense this all likely doesn't really matter much, but I don't like it when calculations don't work out the way I expect.I was over Mike’s house for an impromtu brew session a few weeks back and we looked over the malts that he has in his collection. The difference between roasted barley at 550 and at 406.58 can easily give a difference of 3-5 SRM in the recipe calculation. But, it certainly seems like it can make a difference in some cases, for example using a small amount of roasted grain for color additions. The reasoning is usually that °L is a visual assessment, and they diverge once malt gets past a certain color where the human eye can't perceive the difference anyways. But, according to calculators, they can actually be quite different. I had thought the distinction between the two matter much, since generally I've read that they're practically the same and the difference is not worth consideration (e.g., Beersmith blog post saying "The SRM color is approximately equal to the old lovibond scale in most cases.", and doesn't mention the conversion formula). Changing my settings to display SRM, the numbers line up as they do in Beersmith. I've just started experimenting with Brewfather, and one of the first things I noticed was that the malt colors are much lower, e.g. This number generally lines up with the color reports from maltsters, who use °L, and lines up with crystal malts (e.g., C60 = 60 SRM).
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I've been using Beersmith for a few years, which lists malt color in SRM.
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