I find the book a bit confusing, as his mineral additions are not all that precise, and he adds (for the most part) the acid-rich dark roasted, toasted and crystal/caramel malts late during vorlauf. While I appreciate the additional detail in the recipes, my OCD brain spins a bit trying to make sense of it. A new paradigm to explore I guess. Like I needed more things to try
- Denny and Drew have kept me a bit busy on the experimentation route. I haven't see a real strategy to convert from the proposed late additions to full mash, assuming you need more if cold steeping or adding late.
That said - going to read the book in more detail on the flight out to NHC, and hopefully ask a few questions when we meet.
When brewing something like a BoPils vs a Dortmunder export, measuring salt additions carefully with a good scale and a light hand can make a significant difference. I don't mind being less precise for a Pale Ale or IPA... For the record, I mineralize both mash and sparge liquor, acidify as needed for both, and measure mash pH and boil pH. Again - lizard brain kicks in.