Golden Ale now even paler

[biggtime]

Just out of interest, anyone know why a golden ale brewed with the same malt bill both times could end up noticeably paler second time round (and it was properly 'golden' first time around)? The main difference, as far as I can see, is that the boil was a little shorter (intentionally) and there were fewer hops early in the boil (the majority coming at flame out this time). I'm assuming that would be enough to make it paler, but am curious to find out for sure...

 

[pittsy]

What sort of times are we talking about (boil) , that will make a difference .

 

[biggtime]

First time round, boil was 90mins. This time more like 70-75mins. First time round almost double the first wort hops too.

 

[fbsf]

The extra 20 mins could well have caramelised the wort, which would have darkened it by a good couple of points.

 

[biggtime]

Cheers! That's handy to know. Be interesting to see how it looks once conditioned and carbonated, as this was simply my impression straight from the FV before dry-hopping.

 

[fbsf]

The yeast can sometimes take a little colour out too (or at least flocculate some down to the bottom), so it might well be lighter once fermentation has finished and is clear.