Yeah, I have it at 35 SRM with the wheat. Thats where I will go. Thanks for the note on the roasted barley!
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I think it looks great. Foreign Export is crazy overlooked and underappreciated. That's a big one, but it'll be great - I like around 1.068ish. All I would do is drop the midnight wheat and up the roasted barley to .75 lbs to balance the crystal. Enjoy !
Another thing to consider is the gas tank. There is no need, in my opinion, to get a shiny new aluminum tank because it's going to get swapped out at some point.
One other question I had was on Water for this IPA. I live in Brooklyn so our water is pretty soft. I just picked up John Palmer's book on Water to get a better understanding of what water additions are appropriate for my beer, still have much to read. Suggestions on what I should add and when I should add it? Had gypsum in the kettle.
This is the Water profile I get from the city, averages obviously.
pH - 7.3
Calcium - 5.8
Chloride - 9
Phosphate - 2.3
Sulfate - 4.4
Magnesium - 1.3
What are your suggestions? Add 5grams gysum? Calcium? When: Mash or Kettle? I want my hops to be profiled and add a bit of dryness without say mashing at 148 and getting a thin beer. thinking about 150-151.
Welcome your suggestions.
I highly recommend downloading Bru'nWater. It has a 'Pale Ale Profile' that will lay out the amounts of gypsum to add based on your batch size and grist makeup, to achieve a good pH (first and foremost) and secondly to get the level of dryness that you and I like in IPA. Using gypsum will also raise your calcium level btw, which you need since yours is low.
In my opinion there isn't really a noticable difference between mashing at 148 and 151.
You want to bump your sulfate up above 300ppm. do this with a combo of gypsum and epsom salts to prevent overloading with calcium.
If you need more calcium in the mash to control pH then add some gypsum there, otherwise go ahead and add it to the kettle.