Wort and Malt Extract Color Development Bob Hansen

Wort and Malt Extract Color Development Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005

Importance of Color is one on the main sensory attributes of any beer Influences our perception of flavor and quality before we even taste the beer

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.

Brewing process in terms of Beer Color Ingredient Manufacture Color develops during aging Dissolve coloring compounds in Wort Additional coloring compounds develop “In Process” Final Beer Color Settle and remove some coloring compounds Final Wort Color

Measurement of Color

Measurement of Color Beer’s Law A=b. C

Measurement of Color / Solids Ratio Solids (S. G. ) Color/Solids Color 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

In Process Development of Color Sources of “In Process” color development 1. Concentration 2. Maillard Reaction 3. Caramelization 4. Oxidation

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

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 reactions) at high product temperature 120º - 160ºC (250º-320ºF) – necessary for crystallization.

Chemical Structure of the O-heterocyclic compounds 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Retention Time Chemical Name 4, 284 5, 026 5, 534 5, 910 7, 110 7, 393 8, 802 9, 260 12, 744 12, 861 13, 786 17, 512 dihydro-2 -methyl-3(2 H)-furanone 2 -furaldehyde 2 -furanmethanol 5 -methyl-2(3 H)-furanone 1 -(2 -furanyl)-ethanone (acetyl furan) butyrolactone 5 -methyl-2 -furancarboxaldehyde (5 -methylfurfural) isomaltol methyl-2 -furoate 2, 5 -dimethyl-4 -hydoxy-3(2 H)-furanone (DMHF) maltol (hydroxymethylpyrone) 5 -hydroxymethyl-2 -furancarboxaldehyde (MHF) 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

Chemical Structure of the N-heterocyclic compounds 1. 2. 3. 4. 5. 6. 7. 8. Retention Time Chemical Name 7, 285 9, 819 9, 927 10, 644 11, 102 12, 353 13, 978 14, 303 2, 3 -dimethylpyrazine 2 -ethyl-6 -methyl-pyrazine 2 -ethyl-5 -methyl-pyrazine 1 H-Pyrrole-2 -carboxaldehyde 1 -(2 -pyridinyl)-ethanone (acetyl pyridine) 1 -(1 H-pyrrole-2 -yl)-ethanone (acetylpyrrole) 2 -acetyl-3 -methylpyrazine 1 -methyl-1 H-pyrrole-2 -carboxyaldehyde Flavors Associated: Malty Biscuity Bready Nutty Toasty Burnt Sugar Chocolate Coffee

Boil / Whirlpool Lauter Mash

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

Troubleshooting

Thank You David Kuske Briess Malt & Ingredients Co. Chilton, Wisconsin USA October 2004