Boiling Effects on SRM

Discussion in 'General Brewing Discussions' started by TheZel66, Jul 9, 2013.

  1. TheZel66

    TheZel66 Member

    Joined:
    Sep 22, 2012
    Messages:
    162
    Likes Received:
    5
    Trophy Points:
    18
    This is getting nit picky, but I was wondering if anyone know of any references on changes in SRM due to boil length. Boiling (and the consequent Mallard reaction) darkens beer, but by how much, and what's the difference between 60 minute and 90 minute boils??
     

Share This Page

arrow_white