EBC Value of Sarsons browning

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dean_wales
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EBC Value of Sarsons browning

Post by dean_wales » Sun Jan 28, 2018 5:55 pm

Hi guys,

It might seem strange but I wondered if anyone knew the EBC value of Sarson's browing. It can be used in making gravy and beer, just caramelised sugar as far as I know.

Made a Belgian quad today which was lighter than I wanted so added 25ml and wondered what that equated too, for repeatability.

Thanks,
Dean.
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Re: EBC Value of Sarsons browning

Post by Wonkydonkey » Sun Jan 28, 2018 7:49 pm

Umm, I never use gravy browning, and did not know you can use in beer. I did a Google and came up with....only. The composition, and add 1tsp to 1tbsp per 3 gallon.

An intresting topic, I got a feelin your gonna have to email the manafactures
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Re: EBC Value of Sarsons browning

Post by Wonkydonkey » Sun Jan 28, 2018 8:01 pm

Here ya go.... I did another Google, came up with this.

https://www.missmysupermarket.com/sarso ... 150ml.html

Which gave me another way to google.... IE (E150c) food colouring....

Which I did and it gave me this...
https://en.m.wikipedia.org/wiki/Caramel_color

I'll add abit more later as its pizza time... Umm yummy
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Re: EBC Value of Sarsons browning

Post by Wonkydonkey » Sun Jan 28, 2018 8:24 pm

Ok, I,m back after a lovely anchovy and chilli pizza.

So getting from the last link "colour intensity " that mathematical equation.. I googled colour intensity ebc. And came up with this
http://www.ddwcolor.com/ebcs-and-caramel-colour/
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Re: EBC Value of Sarsons browning

Post by Wonkydonkey » Sun Jan 28, 2018 8:26 pm

So can you get (work out) what you need (want) from the links.....?
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Re: EBC Value of Sarsons browning

Post by johnnyboy1965 » Mon Jan 29, 2018 4:14 pm

Liquid gravy browning is just a chemical colourant. Add it at any time during your brewing process. I recommend adding it just before bottling/kegging. Add just a little at a time as it is quite dark. Once in you cant take it out.

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Re: EBC Value of Sarsons browning

Post by dean_wales » Mon Jan 29, 2018 4:55 pm

Hiya,

Thanks wonydonkey for getting on to this and johnny for the tips. It is useful stuff!

You are right in that it is Ammonia Caramel based, with added sugar and salt for stability and flavour. I used 50ml (equivalent to 3Tbsp) in 50 litres of a Belgian Quad yesterday and is worked a treat. Looking at the ingredients now I think that is about the limit of what you would want to do from a flavour perspective, as per the bottle. That contains 1Tsp of salt, although salt smoothes and improves malt flavours.

I have emailed Sarsons about colour values. Commercial examples of Ammonia based beer colourings (E150C) seem to be up at about 20,000 to 30,000 EBC but I think that this is only a fraction of that, 3,000 EBC maybe.

Thanks,
Dean.
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Re: EBC Value of Sarsons browning

Post by Wonkydonkey » Mon Jan 29, 2018 7:22 pm

Yeah, from the links I posted, I got what's in the commercial colouring (umm whiskey colourant) but there are 4 variants/types ! .?
, so emailing the company should get you some info as to which type/variation and then you should be able to calculate the ebc from the equations on one of the links (last one Iirc)

Anyhow, a good find and another way to darken a beer with caution. Edit cos of the salt, but a little is ok

Cheers
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Re: EBC Value of Sarsons browning

Post by dean_wales » Mon Jan 29, 2018 7:28 pm

I know, really handy stuff. My quad would have come out far too light (a Westy 12 clone) if I hadn't of had the option.

As darker beers tend to be malt forward I think the small salt addition will normally be a good rather than bad thing.

I don't think the two things are related but the wort was absolutely delicious and crystal clear. Certainly no ill effects.

Thanks,
Dean.
Click here for my cider pressing...
Click here to see my 20% Damson port experiment...
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Re: EBC Value of Sarsons browning

Post by johnnyboy1965 » Sat Feb 03, 2018 7:06 pm

Ive been a Chef for 35 years and have occasionally used gravy browning or "blackjack" as we call it in the trade, to darken sauces.
First of all dont worry about the salt content, its negligible.
Its impossible to work out the EBC/SRM as its as black as a witches proverbial.
You can work out your own colour chart quite easily.....
Take any beer commercial or HB that you know the EBC/SRM is correct.
Pour a pint...then with a pipette, add one drop, mix, look at the colour and give it a number...say... "1"
Then add another drop and number it "2"
Three drops..."3"

Scale up to your brew volume and you shouldnt be far off.
Whilst typing this I ve just had a thought. The grain will absorb the colouring, so what Ive posted is useless.
Just add it before bottling/kegging, to you reach your desired colour

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Re: EBC Value of Sarsons browning

Post by Jim » Sat Feb 03, 2018 9:46 pm

Some of the old David Line recipes used gravy browning. He used to have a warning on them to check it didn't contain salt.
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