Author Topic: Water for Märzen  (Read 4284 times)

Offline 69franx

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Re: Water for Märzen
« Reply #15 on: August 06, 2014, 05:48:07 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.
Thanks Denny, think I needed that after trying to rap my head around water treatment! ;D
Frank L.
Fermenting: Ringler Pilsner (thanx Ron)
Conditioning: BVIP (thanx Denny)
In keg: Traquair House Clone (Skotrat style)
In the works:  Czech Dark Lager, American Pale Ale

Offline denny

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Re: Water for Märzen
« Reply #16 on: August 06, 2014, 06:48:31 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.
Thanks Denny, think I needed that after trying to rap my head around water treatment! ;D

Glad to help!  :)
Life begins at 60.....1.060, that is!

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Offline erockrph

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Re: Water for Märzen
« Reply #17 on: August 06, 2014, 10:52:22 PM »
What if you do a bit of gypsum and a bit of CaCl2?
If I add both but keep Sulfate and Cl in line with profile, that leaves me with 10.3ppm Ca which fits the profile (12) but is nowhere near 20-40 ppm. It's where I started until I re-read Martin's suggestion and I'm paraphrasing here, of 20 minimum for fine tasting lagers and 40 to ensure oxalate precipitation
This kind of takes me (newbie lager brewer) back to the question of which aspect is more important: Ca, sulfate, Cl, Lactic, Bicarb, etc? Like I said, I know I'm likely over thinking and should just follow "Amber Malty" which is easy to hit with my RO water, I just don't know if I will get everything I can from A Märzen with this profile.
Any thoughts to help me clear my head? To paraphrase another member here and the instructor at my LHBS "Making beer is not rocket science, its much more important!"

What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline erockrph

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Re: Water for Märzen
« Reply #18 on: August 06, 2014, 10:53:34 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline 69franx

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Re: Water for Märzen
« Reply #19 on: August 07, 2014, 12:40:57 AM »


What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.
[/quote]
Thanks Eric, I will keep this in mind
Frank L.
Fermenting: Ringler Pilsner (thanx Ron)
Conditioning: BVIP (thanx Denny)
In keg: Traquair House Clone (Skotrat style)
In the works:  Czech Dark Lager, American Pale Ale

Offline klickitat jim

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Re: Water for Märzen
« Reply #20 on: August 07, 2014, 07:10:12 AM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Could crush some up and do the salt-on-glass-rim margaritas style. Might work?

Offline denny

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Re: Water for Märzen
« Reply #21 on: August 07, 2014, 03:07:11 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline denny

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Re: Water for Märzen
« Reply #22 on: August 07, 2014, 03:08:19 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Could crush some up and do the salt-on-glass-rim margaritas style. Might work?

Since it's in active fermentation I briefly considered boiling some up and adding it to the fermenter.  Then I came to my senses....
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline beersk

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Re: Water for Märzen
« Reply #23 on: August 07, 2014, 04:05:27 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.
Ha! A friend of mine did exactly that last week. He was pretty bummed out about it. I told him it'd still be a great beer and not to worry.
I'm brewing that same recipe next Tuesday. Planning to build from 100% distilled water. Great info, thanks, Martin!

Offline erockrph

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Re: Water for Märzen
« Reply #24 on: August 07, 2014, 06:11:11 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.
I thought the same, but at a fairly low level the CaraMunich just ups the maltiness a bit in this recipe.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer