Mountain Song - Janes Addiction
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I would ask myself "Is it mango first, then beer, or is it Belgian Beer first, then mango" and enter it accordingly. I.E. - Mango first would be in "fruit beer" and Belgian first would be in "Belgian Specialty".
Or you could enter it in both
MMitchem, in regards to your dopplebock, Ive found that 1 lb of crystal malt is generally the perfect amount to get your pH right with distilled water. I would not add any chalk whatsoever with 1 lb of crystal. Up the clacium chloride and gypsum to get your calcium back up to offset the chalk and get rid of that in your recipe. I bet your pH will fall right into place!Using no chalk in the recipe makes the mash pH too low...and it only gets more acidic with the Calcium that is added by Gypsum and CaCl2. The Bicarbonate helps me get around 5.4-5.5 and allows me to have sufficient Ca as well as a solid Sulfate to Chloride ratio...
No! The safe range of room-temperature mash pH is about 5.3 to 5.5. That indicates that the pH in the mash is 0.2 to 0.3 units lower, but that doesn't really matter. The only thing we need to focus on is the 'room-temperature measurements'.
A 5.4 room-temperature pH is a good all-around target. If you want your beer a little sharper or tarter, aim a little lower (5.2 to 5.3). If you want your dark beers to be a little softer, aim for 5.5. But don't get carried away with a high pH target. All kinds of things go wrong when you exceed about 5.7 to 5.8. You can be a little low with pH and the beer should taste OK. But it won't be so good if its a little high.
Not heaps in your recipe, but CaraMunich is a crystal malt, make sure you take that into account.