How Beer Color Change

The normal pattern of colour change during beer production:

Feeding and first mash boil: leaching of pigmented substances and formation of wort chroma;

Second mash boil (including leaching during saccharification): rise in wort colour;

Wort filtration: little change in wort chroma;

Pre-boiling of the wort: reduction in the colour of the mixed wort due to the entry of the lees washing water;

Wort boiling: formation of new pigmented material and a gradual increase in wort colour;

Wort spinning and clarification: continued formation of pigmented material, especially at high temperatures, with a slight increase in colour;

Fermentation and storage of the wort: some of the pigmented substances are adsorbed and precipitated out, with a slight reduction in colour;

Beer filtration: pigmented substances are further adsorbed and filtered out: slight reduction in colour;

Finished beer after bottling: pasteurisation and oxidation, with some further increase in colour.