Author Topic: Recipe critique.  (Read 3462 times)

Offline curtdogg

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Recipe critique.
« on: October 02, 2017, 11:55:24 PM »
Hows the water look for this KBS clone recipe?

80% 2Row
5.7% Flaked Oats
4.3% ChocMalt 350L
4.3% Roast Barley
2.9% Debittered BLK
2.9% Crystal 120L
Nugget
Willamette
BU/GU .90-1.0

Cal 100
Mg 5
Na 35
So4 50
Chl 60
HC03 265

Mash pH 5.6-5.6
Mash temp. 150- 90 min.

How can i add more calcium with out adding more so4/chl?

Thank you for all your ideas and comments.

Curtis

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« Last Edit: October 03, 2017, 02:16:20 AM by curtdogg »

Offline dmtaylor

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Re: Recipe critique.
« Reply #1 on: October 03, 2017, 12:11:08 AM »
Why would you need more calcium?  You don't need more calcium.

Need more bourbon.   ;D
Dave

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Offline JJeffers09

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Re: Recipe critique.
« Reply #2 on: October 03, 2017, 12:43:03 AM »
I think the ratio is more important than the ppm

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Offline curtdogg

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Re: Recipe critique.
« Reply #3 on: October 03, 2017, 01:09:43 AM »
Why would you need more calcium?  You don't need more calcium.

Need more bourbon.   ;D
I must clarify.
Those numbers are from brewers friend.
When i create the water profile i cant get 100 ppm calcium while keeping the so4/chl low it stays at 49ppm. Only salts i have on hand are Gypsum, calcium chloride and Epsom. I'm sure i can get away with 49ppm calcium but i usually shoot for 100-150.
How's the so4/chl ratio look as is?

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Offline curtdogg

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Re: Recipe critique.
« Reply #4 on: October 03, 2017, 01:10:50 AM »
I'll definately be adding coffee, chocolate and bourbon.

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Offline Bob357

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Re: Recipe critique.
« Reply #5 on: October 03, 2017, 02:04:42 AM »
Regardless of the desired water profile, shoot for about 80 PPM of calcium and work on your chloride to sulfate ratio from there. While your malts should have plenty of magnesium, you can use Epsom salts to add sulfate if desired without adding calcium. There is no reason for a higher calcium level.
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Offline curtdogg

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Re: Recipe critique.
« Reply #6 on: October 03, 2017, 02:13:58 AM »
Regardless of the desired water profile, shoot for about 80 PPM of calcium and work on your chloride to sulfate ratio from there. While your malts should have plenty of magnesium, you can use Epsom salts to add sulfate if desired without adding calcium. There is no reason for a higher calcium level.
Thanks sir.

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Offline dmtaylor

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Re: Recipe critique.
« Reply #7 on: October 03, 2017, 03:20:10 AM »
There is no magic to the chloride to sulfate ratio either.  If you like to accentuate sweetness, chloride is the one you want.  If you want to accentuate bitterness, sulfate will help.  If you wouldn't mind accentuating both, then use both.  If you want to ensure blandness, skip both.  Ratio doesn't matter.  Having a little, or a lot, or in between, is what matters.  And you have a low to moderate amount of each.  Kind of low, actually.  So, if you want more calcium, then use more of both, maybe.  Or not.  I don't think my palate could taste the difference between a little and a little more than a little anyway.
Dave

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Offline curtdogg

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Re: Recipe critique.
« Reply #8 on: October 03, 2017, 04:01:43 AM »
There is no magic to the chloride to sulfate ratio either.  If you like to accentuate sweetness, chloride is the one you want.  If you want to accentuate bitterness, sulfate will help.  If you wouldn't mind accentuating both, then use both.  If you want to ensure blandness, skip both.  Ratio doesn't matter.  Having a little, or a lot, or in between, is what matters.  And you have a low to moderate amount of each.  Kind of low, actually.  So, if you want more calcium, then use more of both, maybe.  Or not.  I don't think my palate could taste the difference between a little and a little more than a little anyway.
Thank you sir. Im really thinking more along the lines of staying away from a  minerally flavor and making the finish too dry.
It would be a real shame to purchase 18lbs of grain and have a s***ty beer.

Im definately thinking about doing a small batch first. From what i remember your a small batch brewer right?
Any suggestions?

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Offline dmtaylor

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Re: Recipe critique.
« Reply #9 on: October 03, 2017, 04:08:46 AM »
Im definately thinking about doing a small batch first. From what i remember your a small batch brewer right?
Any suggestions?

Yes, I typically only make 2 gallons these days.  Contrary to the crap your friends might give you, there should be no shame in small batch brewing, because like you say, there's less volume to use up if it doesn't go right.

As for advice, BIAB is the easiest way to go, and remember that your boiloff percentage may go up into the 20s or 30s, so your efficiency might increase slightly, and you might not need to make a starter or as big of a yeast starter.  Other than that, most of it is a no-brainer.  Brew day will go quicker.  Enjoy your small batch, if you do go that route.  And when you run out, you can always brew it again!
Dave

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Offline curtdogg

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Re: Recipe critique.
« Reply #10 on: October 03, 2017, 04:13:22 AM »
I think the ratio is more important than the ppm

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Did you ever brew a dark lord?

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Offline curtdogg

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Re: Recipe critique.
« Reply #11 on: October 03, 2017, 04:15:33 AM »
Im definately thinking about doing a small batch first. From what i remember your a small batch brewer right?
Any suggestions?

Yes, I typically only make 2 gallons these days.  Contrary to the crap your friends might give you, there should be no shame in small batch brewing, because like you say, there's less volume to use up if it doesn't go right.

As for advice, BIAB is the easiest way to go, and remember that your boiloff percentage may go up into the 20s or 30s, so your efficiency might increase slightly, and you might not need to make a starter or as big of a yeast starter.  Other than that, most of it is a no-brainer.  Brew day will go quicker.  Enjoy your small batch, if you do go that route.  And when you run out, you can always brew it again!
Thanks.
I started with 2.5 gallon batches.
Now I have a Robobrew. Works great.
I appreciate your input.

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Offline JJeffers09

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Re: Recipe critique.
« Reply #12 on: October 03, 2017, 12:30:26 PM »
I think the ratio is more important than the ppm

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Did you ever brew a dark lord?

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I did, it was more like Rasputin than DL.

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Offline curtdogg

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Re: Recipe critique.
« Reply #13 on: October 03, 2017, 12:39:15 PM »
I think the ratio is more important than the ppm

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Did you ever brew a dark lord?

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I did, it was more like Rasputin than DL.

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Any tips?

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Offline JJeffers09

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Re: Recipe critique.
« Reply #14 on: October 03, 2017, 12:56:47 PM »
I think the ratio is more important than the ppm

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Did you ever brew a dark lord?

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I did, it was more like Rasputin than DL.

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Any tips?

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Check out the perfect Imperial Stout for a good read of advice.  Summary - raise pH 5.5 (which I see in your OP your shooting 5.6),  recirculation, oxygenated, add sugar if any in recipe after primary is going for a couple days, cacao nibs in boil, wp, and use good chocolate powder in the flame out, double the amount of yeast you're thinking, and blended base malt.

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« Last Edit: October 03, 2017, 12:58:19 PM by JJeffers09 »
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