Author Topic: NHC Winners Edition recipe question - Barb's Hef - Water profile  (Read 302 times)

Offline AnimalChin

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Hello there,

I was hoping to get some details on Nick Corona's "Barb's Hef" recipe that was posted a few issues back. It calls for 6.5g of CaCl. Does anyone know if that assumes RO/Distilled 100%? Because if I add that amount and nothing else to 100% distilled water, I'm roughly at:

 Ca - 50ppm
 Cl - 100
 SO4 - 0
 Mash pH around 5.7.

Just wondering if this is about right and if not, what I'm missing. Thanks for any insight! And, belated congrats to Nick on the big win!


Offline 69franx

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Re: NHC Winners Edition recipe question - Barb's Hef - Water profile
« Reply #1 on: May 22, 2017, 11:11:21 AM »
Can't help you, but I would assume you are correct. Not sure if that looks good or not for Hefe, as I have not brewed one myself
Frank L.
Fermenting: Nothing Special About It Ordinary bitter split between WLP030 & WLP033
Conditioning:
In Bottles: Doppelbock via Denny's batch #434 (thanks Denny!)  Bru'n Dry Irish Stout (thanks Martin!)
In the works: ESB 2 ways with WLP030 & WLP033(should be Saturday.) Ballantine Ale 2 ways from Jeff Renner and Mitch Steele