Bright Beer

The ideal malt bill will comprise of primarily malted barley kilned to 2 L and a high protein content. Additionally, an optional wheat malt addition can be added. (also at 2 L with high protein content.)
If possible, ensure that malts used were kilned at temperature below 212f (100C).

For brew specifications:
starting pH of 5.2 (better to be lower than higher)
a short rest at 120F for proteases (should cause a slight haze for light scattering in final beer)
Boil at 208F, ensuring to never go above 212F.
a boil time of 40 minutes.
(During this time, yellow compounds should be created at a rate significantly faster than the corresponding decrease in beer lightness value. However, the lightness value will have a larger impact on the goal color. A longer boil will produce more yellow compounds, a shorter boil will preserve beer Lightness)

Boil Length was using a very rough formula:
L = 92 - 7/24x = lightness
b = 63 + 11/18x = yellowness

The slopes are roughly estimated color changes from a graph
The intercept is an estimate of the 2 Lovibond starting color values in the CIELAB color parameters.

Yeast Choice:
Yeast options, as indicated above, are strands typically used in various IPA styles. The ideal yeast should have lemon-lime ester formation and high flocculation.

Hop Choice:


need to determine:
hops
yeast
malt specifications