General Category > All Grain Brewing
Alpha Amylase
a10t2:
--- Quote from: tony on November 28, 2009, 10:11:09 AM --- Major, my hops are fresh and I really don't want to add more calcium than I already do.
I add 1 tsp per mash for my 5 gallon tun.
--- End quote ---
A teaspoon of what? If it's CaCl2, try CaSO4 instead, or vice versa. Or go 50-50.
IMHO if the beer is good but it's "missing something", it's almost always a water chemistry issue.
Thirsty_Monk:
I agree. It looks most likelly the water is th colpret.
tony:
Thanks guys, I'll look into the water situation before next brew day.
hopfenundmalz:
Do you use Promash or one of the other programs, such as Beersmith?
The reason that I ask is that Promash has its default set to Rager, and if you haven't changed it to Tinseth, you could be underestimating your IBU's. Instead of 25 you could be getting 17-18 instead. I know this for a fact. The other programs appear to have Tinseth as the default.
The other thing to consider is more SO4, as some have said. Jamil Z. recommends 7 grams in a 5 gallon batch, Brewing Classic Styles, if I remeber correctly. This would be ~1.5 tsp for a 5 gallon batch. The water in Pilsen is soft like yours, but in Germany it can be fairly hard in some places.
majorvices:
--- Quote from: hopfenundmalz on November 29, 2009, 10:24:26 AM ---The other thing to consider is more SO4, as some have said. Jamil Z. recommends 7 grams in a 5 gallon batch, Brewing Classic Styles, if I remeber correctly. This would be ~1.5 tsp for a 5 gallon batch. The water in Pilsen is soft like yours, but in Germany it can be fairly hard in some places.
--- End quote ---
More important than just adding gypsum, get your So4/Cl ratio in check. Depending on what he is going for he may way the So4 to be the higher ratio, or the Cl to be higher. You can still have soft water, get the Cl/So4 ratio in check and have you Ca up around 50ppm, the recommended level of Ca for best yeast health and flocculation.
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