    
Greg Brewer
Member
Username: Greg_r
Post Number: 127
Registered: 03-2005
| | Posted on Saturday, October 20, 2007 - 04:41 am: | 
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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? |
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