1) Has anyone seen good info on the amount of Campden required to neutralize a certain amount of Chloramine?
1. one tab per 20 gal. so you're god there
I was wondering if larger amounts of chloramine would somehow require more than the recommended dosage to fully neutralize. It may be that the difference between 2ppm and 4ppm chloramine only requires and extra 1/16 of a tablet, but I've never seen any info on how to check that.
2) Has anyone noticed a change in the character of Chlorophenols in beers with more roasted grains?
2. Nope
3) If it's not a character thing, is it possible that somehow beers with more roasted grains have more precursors and are more likely to display Chlorophenols with the same level of residual Chlorine/Chloramine present?
3. Not that I'm aware of
Have you tasted the chlorophenols yourself? How many people have? How much roasted grain are you putting in a bock? Can you tell I'm skeptical?
I taste something "pool like", but not the classic plastic/band-aid/medicinal thing (which I did have in some very early attempts to use my the local Austin water). When I first started all-grain I was using RO. For the last several months I've been brewing with the local water just filtered with carbon block and using Campden to attempt to neutralize all the chloramine. I'm not sure if this is just a lower-level presentation of the same thing, or some other issue. I did end up adding some chalk and baking soda to the kettle as I undershot my desired pH a bit in the mash (5.25 but I've discovered I prefer 5.4 for this beer). Given the opportunity for a do-over I would probably not try to "fix" that.
This beer is on the most recent episode of Brewing with Style, so the folks that detected it were JP, Tasty, Jamil (and I believe one other guest brewer). I think the podcast is posted this week so I'll be able to listen to the comments again. Now that they've pointed it out, it sticks out to me like a sore thumb. Before I knew there was something I didn't like about that beer, but couldn't really place it.
Here's the recipe -- relatively low on roasted malt, but more than my other beers (brewing a lot of lighter beers lately):
Brew Method: All Grain
Style Name: Dunkles Bock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8.25 gallons
Boil Gravity: 1.052
Efficiency: 62% (brew house)
STATS:
Original Gravity: 1.072
Final Gravity: 1.019
ABV (standard): 6.93%
IBU (tinseth): 21.75
SRM (morey): 21.88
FERMENTABLES:
11 lb - Avangard Munich (61.1%)
5 lb - Best Malz Pilsener (27.8%)
8 oz - German - CaraMunich III (2.8%)
8 oz - American - Caramel / Crystal 120L (2.8%)
8 oz - United Kingdom - Extra Dark Crystal 160L (2.8%)
8 oz - German - Melanoidin (2.8%)
HOPS:
16 g - Magnum, Type: Pellet, AA: 12.4, Use: Boil for 60 min, IBU: 21.75
MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 55 min, Amount: 6.5 gal
2) Sparge, Temp: 165 F, Time: 20 min, Amount: 4.5 gal
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
0.5 each - Campden tablet, Time: 60 min, Type: Water Agt, Use: Mash
5 g - Calcium chloride, Time: 55 min, Type: Water Agt, Use: Mash
2 g - Calcium sulfate, Time: 55 min, Type: Water Agt, Use: Mash
2.42 ml - Lactic acid, Time: 55 min, Type: Water Agt, Use: Mash
2 g - Calcium carbonate, Time: 90 min, Type: Water Agt, Use: Boil
2 g - Baking soda, Time: 90 min, Type: Water Agt, Use: Boil
0.5 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
1.25 tsp - Yeast nutrient, Type: Other, Use: Boil
YEAST:
White Labs - German Bock Lager Yeast WLP833