EBC controversy?

Q -Why does the BCL-BCR guide have the older EBC color values?

A- Actually the guide has both or either depending on your preference.

Review – Early on the British Institute of Brewing (IOB) and the European Brewing
Convention (EBC) use different methods for quantifying the color of beer and malt.
Even after 1950 when the American Society of Brewing Chemists (ASBC) adopted the
standard spetrophometric measurements of beer color using 1/2'” samples and a
light wavelength of 430 nm (ultrablue or ultra-powderblue), the other IOB and EBC
were using different methods and a light wavelength of 530 nm (Green). These
methods were not linearly related but generally the conversion formulas

SRM = 0.377 EBC + 0.45 and EBC = 2.65 SRM – 1.2

were used

Since 1991 the EBC uses a 1 cm sample and a wavelength or 430. So now the ASBC SMR
is measured for ½” at 430 nm with its corresponding absorbance multiplied by 10.
While the EBC is measured for a 1cm sample at 430 nm but itÂ’s absorbance is
multiplied by 25.

So todayÂ’s conversion is much simpler -

SRM X 1.97 = EBC and EBC / 1.97 = SRM

However many maltsters and brewers still, especially in the US, use and reference
to the older SRM-EBC conversion. So for convenience and to avoid some problems the
older EBC values were used – hard to break old habits. SRM is primarily seen in
the US for beer and L° for grain. However since the Lovibond measurements are more
subjected to human error more grain values are being presented with color
references of the ASBC SRM. The default guide for the time being is the older EBC
values.

However #2 The BCL BCR guides are also available with the newer, subsequent to
1991, values on them for those, especially in Great Britain and Europe who would
prefer them.

Hopefully with time and more beer consumption a common system will come about.

Dit is dus de oude schaal van eind 80er jaren van de vorige eeuw,
Visuele kleurbeschrijvingen (EBC)
5 : licht stro-geel, light straw-yellow
10 : intens goud, intense gold
15 : glanzend brons, lustrous bronze
20 : gloeiend amber, glowing amber
30 : koper-kleurig, copper-coloured
40 : kastanje, chestnut
60 : mahonie, mahogany
80 : mocca-kleurig, mocha-coloured
100+: diep zwart, deep black

The color of brew can be estimated if one knows the color and quantity of the malts
used. There are a two methods for estimating color, but the latter equation by Dan
Morey is accepted to be the more accurate of the two. To use either method, you do
need to know the Lovibond or SRM color for each ingredient. Several reference
tables are available on the Malt page to tell you the color for different types of
malt.

Malt Color Units

The simplest equation for estimating the color of beer is to use Malt Color Units
(MCU). A malt color unit is defined to be simply the color of each grain times the
grain weight in pounds divided by the batch volume in gallons. If more than one
grain is used, the MCU color is calculated for each addition and then added
together. This malt color unit equation provides a good estimate of color in SRM
for beers that are light in color (SRM color < 10.5).

MCU = (grain_color * grain_weight_lbs)/volume_gallons -- Good for beer colors <

10.5 SRM
The Morey Equation
While MCU is a good estimate for SRM beer colors < 10.5, the MCU color
overestimates the color value for darker beers. In an article on Brewing Techniques
Dan Morey proposes using a slightly more complex equation based earlier work and
raw data by Mosher and Daniels to handle darker beers. This equation holds for
values of SRM up to 50. Most beer software uses the Morey equation. The Morey
equation is derived from the MCU value calculated above.

SRM_Color = 1.4922 * [MCU ^ 0.6859] -- Good for beer colors < 50 SRM

FORMULAS

EBC → SRM EBC × 0.508 = SRM

SRM → EBC SRM × 1.97 = EBC

°L → SRM (1.3546 × °L) – 0.76 = SRM

SRM → °L (SRM + 0.76) ÷ 1.3546 = °L