Color Contributions of Syrups and Sugars

Ingredients
1

I have always operated under the assumption that for estimating SRM for a batch that you can just calculate MCU for sugar contributions and plug them in with the malts into the Morey equation and be done with it.

The last few days I’ve been formulating an original Dark Strong recipe and my color is extremely dark when estimating using around 10% syrup contribution, which is considerably less than what I planned on using.

Am I missing something here? Are syrup and sugar contributions to color handled like malts?

2

As far as I know, yes.  But, most are listed as SRM and need to be converted to Lovibond. I am sure most brewers probably don’t worry about that much, but if you are anal like I am, I convert them to Lovibond for entering the colors into my software when formulating recipes.