采用将特种麦芽的糖化麦汁稀释至固定色度值的方法,分析了不同麦芽间的颜色特征,实验结果表明部分麦芽具有明显的红色调,结合麦芽色度对该类别麦芽进行了范围限定,将之定义为红色系麦芽。同时,引入了红色强度来有效表达糖化麦汁的颜色变化,并确定了适合酿制红啤酒的糖化麦汁的颜色范围。后通过发酵试验将红色强度范围修正为0.215~0.330,当红啤酒出现番茄红等较为鲜亮的红色时红色强度范围为0.215~0.302。
In order to brew a bright red beer, it is necessary to carefully select a special malt that matches the basic malt. The color characteristics of different malts were analyzed by diluting the special malt made by mashing saccharified wort to a fixed chroma value. The results showed that some malts had a distinct red hue, which was defined as red malt based on the malt chroma. Red intensity was then introduced to express the color change of the saccharified wort to determine the color range of saccharified wort that was suitable for brewing red beer. The red intensity range for bright red beer was revised to 0.215-0.330 by fermentation experiments. The red beer appeared as tomato red or other relatively bright red had the red intensity of 0.215-0.302.
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