I wouldn't say it is easy to work out what the final EBC of a brew will be. In fact I would say it it near on impossible, but you can get a reasonably close estimate. There are so many things that contribute to colour including malt colour (obvious one), boil time, boil temperature, amino acid concentration, sugar profile, oxidation reactions ect... This is why some major breweries try and brew to a colour just below what they are after in the final product and then add caramels (EBC 35,000 - 50,000) to make adjustments. This ensures a consistent product as it is nearly impossible to brew to the exact same colour all the time due to malt variations etc..
Anyway, putting all this aside. If you are predicting the colour from malts alone. Just treat each malt as a separate brew in the calculations and then simply add them together.
An even easier way to do it is to use some brewing software (I use BeerSmith) and it will do the sums for you. But in saying that I do like to do the sums myself sometimes as it gives you a better understanding of how things work. To see how beersmith do it look at this article, it is based on the formula form Designing Great Beers by Ray Daniels (it is also in imperial units, but you could rework it for EBC and metric units if you were keen):
http://www.beersmith.com/blog/2008/04/2 ... d-and-ebc/Cheers
Ben
by xman » Wed Aug 19, 2009 9:16 pm 
