« on: September 30, 2016, 12:26:05 PM »
Re BJCP question, if you have enough lemon character than beer should go as spice, herb, vegetable beer in category 30A.
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If I am adding CaCl2 and CaSo4, should I use RO water? Or just use the drinking water I have been using and buffer from there? So far the drinking water has produced some great beers!I'd go with your drinking water. If you decide to use a mash pH spreadsheet then I'd recommend RO assuming you don't know the chemistry of the drinking water.I second the vote for English chocolate malt. I would suggest pale chocolate malt for this purpose (around 180-200L).
That's for the recommendation! I think ill use the chocolate malt now due to everyones reccomendations!
Where are you located? Once dechlorinated your water might be good as is.Im in Jax FL, which the water where I live is not good for brewing. it is SUPER SUPER hard. Like 400+ in my area. Other places around jax are OK for brewing from what I have heard.
About the only thing I do to my water is make sure there's no chlorine, although I do mix in some distilled water when I brew a Czech pils.The use of regional water profiles as a target is largely outdated. In a nutshell, you want enough calcium for yeast health and for clarification; proper mash pH; and appropriate levels of sulfate and chloride for flavor. Depending on your water there may not be any adjustment necessary. What do you know about the water you use? How have your mashes gone before?
I have not used my municipal water before. I have always used "drinking water" from my supermarket and it has worked well for me. I have never tested/ adjusted PH before for the mash though so I think If I do that it would make a difference. That may be where I start before going down the rabbit hole of adding salts to the water.
If I am not mistaken, the regional profiles are a bit outdated like you said, but sometimes adding some of the water profile additions of the locations water can help elevate certain aspects of the beer. However, I am a novice at this part so I could be way off
Sounds like going back to store-bought water would be the way to go and then add appropriate amounts of CaSO4 and/or CaCl2 for the style.From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.
That's a good idea. I think I may do that. I agree that that FG may be a bit high.How about some English chocolate malt instead of roasted barley? Just a thought.
I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8
To be honest, the only roasted malt I normally use is carafa.
I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in...
At 1-2% I would say it probably wouldn't make a difference but at 4% I am not so sure.
I cracked open a bottle of this earlier, with it having been bottled last weekend. Carbonation is a little lacking, no doubt as it's only been in the bottle less than a week. Taste and aroma wise, I really like it, it's a bit more bitter than I was aiming for, so I'd probably reduce the whirlpool time down to 20mins, but it's still a nice refreshing pint. Looks wise, it's hazy, not exceptionally so, and less than it was when I took gravity samples. Overall, I'm pleased with this beer, though I might split the dry hop addition into 2 additions next time, one towards the end of fermentation, and one a week later. Will try and remember to take a pic to post next time I try one.If you like the flavor but not the bitterness, reduce your 60 minute bittering addition.
Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf