Post Number: 127
|Posted on Saturday, October 20, 2007 - 04:41 am: ||
So how do you achieve the least amount of color in a beer? I tried brewing a Belgian golden strong, which looks to be terrific, except the color is more like a Pilsner Urquell gold than a Duvel yellow. No big deal, but for a 100% pilsner mash (and 2 lbs. sugar), I was expecting something a lot more pale. I did a step mash at 145F and 155F and a typical one hour boil (partially covered). Any tips?