« on: September 08, 2016, 06:14:15 PM »
This is a style that benefits from a minor amount of sulfate in the water to help dry out the finish. I've been using a profile that is similar to Edinburgh water, except not as extreme (Edinburgh = 140 ppm SO4). I'm targeting something like half that sulfate content and with a lightly bittered and malty wort, it produces a very drinkable beer.
By the way, I'm a big believer in reducing about a quart of first runnings from a 5 gal batch and heating until it turns to magma. They say that the sugars need to be heated to over 300F, but I've not been able to get it quite that high. But when that caramelized wort is rehydrated and reintroduced to the boil kettle, I think it does add a distinct richness.