[RPIScotty]

Dumb questions so I apologize - I assume you entered your grist, lovibonds, and volumes into Brunwater correctly?  Weighed out salts correctly? Also, I learned a new lesson on Brunwater this week that I should've figured out by now- that it's more accurate if you subtract your boiloff rate from your sparge volume in the software. What is your boiloff rate? Martin said that higher boiloff rates will concentrate the water additions, which seems obvious but wasn't to me. Concentrated additions could = undesireable results. Also, I'm surprised that Carafa III @ 3.8% would ever come off as acrid and unpleasant, having so little roast. The last stout I brewed had almost 11% of combined chocolate and roasted barley and was like chocolatey espresso. What profile did you go with - black balanced ? Just wondering.



Edited for grammar and dumbassery.

Can you elaborate on the Bru'n Water trick a bit?

During conversation of salt additions and concentrations, it became evident that perhaps one could end up with a more concentrated mineral adjusted wort because of amount of boil off. To compensate, it may be prudent to reduce sparge water by the amount of your projected boil off, therefore reducing your total mineral additions to desired levels.


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Got it. Or if you only treat the mash water, then reduce that amount by your boil off, yes?

[Wort-H.O.G.]

Sure. Total additions can be for mash and sparge or just mash.


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[HoosierBrew]

Here's the thread :  https://www.homebrewersassociation.org/forum/index.php?topic=26109.0

Some of us have agreed that the higher sulfate amounts that we thought we were adding for hop focused beers seemed overly minerally. Martin, being the water guru , pointed out that a boiloff rate that's too much would concentrate those water additions excessively. Gotta say, the post about Bamforth recommending a HIGHER boiloff rate seems a big contradiction. But Steve and Martin's recommendation to subtract the boiloff rate from the declared sparge volume in Brunwater should nullify boiloff rate.

[RPIScotty]

Sure. Total additions can be for mash and sparge or just mash.


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Good to know. I've got my own little water adjustment sheet that I use and that is a useful tidbit.

[Brink151]

Several Brews ago I tasted almost the exact same thing.  I wish I could remember what we brewed.  But I do remember that we adjusted the the sparg to account for the boil off on our next batch.  So I'm inclined to agree that an adjustment here to account for boil off may do the trick.

[denny]

Here's the thread :  https://www.homebrewersassociation.org/forum/index.php?topic=26109.0

Some of us have agreed that the higher sulfate amounts that we thought we were adding for hop focused beers seemed overly minerally. Martin, being the water guru , pointed out that a boiloff rate that's too much would concentrate those water additions excessively. Gotta say, the post about Bamforth recommending a HIGHER boiloff rate seems a big contradiction. But Steve and Martin's recommendation to subtract the boiloff rate from the declared sparge volume in Brunwater should nullify boiloff rate.

I often wonder how much of his, and some others, info relates to commercial brewing more than homebrewing.

[BurghBeezer]

Thanks guys. There is some Amber malt in here which I am not terribly familiar with. That is the only ingredient in this recipe that I haven't used extensively. 

Amber malt is roastier to me than Carafa III.

+1 Amber malt is quite potent

[HoosierBrew]

Here's the thread :  https://www.homebrewersassociation.org/forum/index.php?topic=26109.0

Some of us have agreed that the higher sulfate amounts that we thought we were adding for hop focused beers seemed overly minerally. Martin, being the water guru , pointed out that a boiloff rate that's too much would concentrate those water additions excessively. Gotta say, the post about Bamforth recommending a HIGHER boiloff rate seems a big contradiction. But Steve and Martin's recommendation to subtract the boiloff rate from the declared sparge volume in Brunwater should nullify boiloff rate.

I often wonder how much of his, and some others, info relates to commercial brewing more than homebrewing.

I do too, Denny. I'm not gonna shoot for some crazy boil off. My utilization is good enough to be reliable, no DMS issues. Works for me.

[beersk]

I've gotten this in dark beers before too, my last schwarzbier had it. I only used blackprinz in the grist for dark malt. It was unpleasant and did not age out. I don't know what caused it, but I don't want it in my beer.