I have read, re-read and tinkered some and tinkered more. Now I am going back to ground zero and asking for some help.
The brews I have success with are IPAs, Saison, Gruits, Kolsch, Trippels, Wits, and Hefes. But every time I try to do a porter or stout the result is astrigent, maybe somewhat tannic or on the other end of the spectrum at thin brown water.
I am NOT doing a unique mashing schedule, very straight forward.
I would like to do a strong brew that includes 4% special B and 2% dehusked carafa III, but gotta admit i'm a little gun shy at this point when it comes to dark special grains and darker beers.
Here is my water profile:
Calcium carbonate ppm= 62 avg, 52-70 range
Magnesium(mg) ppm= 8.8, 7.5-10.3 range
Sodium(na) ppm= 18 avg., 14-24 range
Sulfate(so4) ppm= 7 avg., 4-18 range
Chloride(cl) ppm= 27 avg, 21-34 range
Alkliny = 56 avg, 47-72 range
Total hardness = 3.6 grains/gal avg, 3.0-4.1 range
pH = 8.1-8.3 for SCWA water.
What type of additions/adjustments do you suggest? I really would like to incorprate an imperial stout and porters into my brewing schedule.
Thanks for your time-