My first attempt at a LODO brew, a pils (helles?), is ready to drink and it has a noticeable and objectionable salty/mineraly aftertaste. I am drinking it, but I wouldn’t serve it to guests and I’ll dump it when I have something better on tap.
My second LODO beer, a best bitters, also has a salty/mineraly aftertaste but less so and there’s some caramel favor/sweetness to hide it.
Focusing on the pils, here’s the recipe. 5.8 gallons packaged.
Water: 8.5 gallons (32 l), RO with TDS=12.
Additions: 3.6 gm CaCl2, 1.5 gm Epsom salt, 1 ml lactic,
2.4 gm SMB (75 mlgm/L), 0.8 gm Brewtan B (also 1.6 gm in boil)
Finished water profile (assuming all the SMB is oxidized):
ppm Ca 30, Mg 5, Na 24, SO4 91, Cl 62
9-1/2 lb. Best Malz pilsner (yes, the wonky stuff*)
1 lb. Best Malz Munich
*This was the 4th of 5 brews with that bag. The other 4 were non-LODO brews, one of this recipe, two saison and a kolsch. None were mineraly. But I’m going back to Weyermann in future and staying there.
This has got me stumped. Can someone please see something I’m missing?