SRM calculations in BeerSmith

[paulmaybee]

I understand there are limitations to the SRM calculations, or any of the colour systems...  However, my last few batches have come out significantly darker than BeerSmith's calculations indicated.  Anyone else already figured out why this happens?  I wonder if my ingredient profiles or equipment aren't set up properly?  Is this a mash temperature thing, or purely derived from the grain bill?

Thanks for any advice, insight.

[jamie_savoie]

Check that the srm of x grains match the specs from the maltster website
Also a hard and vigorous boil can darken the wort.  And some yeast strains also affect srm

[paulmaybee]

Thanks Jamie.  I'll go back and look at all of my ingredients.  Who is the maltster for the club splits?  I only got them in clear plastic bags. 

[jamie_savoie]

Muntons, G&P or Weyermann

[Roger]

I also find the SRM calculations on Beersmith to be off quite a bit but I tend to be less concerned with colour. I'm happy with good tasting beer.