hukdizzle

Recipes 

Wanted to get some input from you guys on what you believe an American Brown water profile in ppm should be.

It's a big brown ale, recipe by coastarine

OG 1.084/IBU 66

Thoughts? I was thinking about combining the two values between a normal brown ale and a pale ale and then taking the average.

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Primary 1 - Cream Ale
Primary 2 - Cream Ale
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Secondary 1 - Empty
Bottled - Apfelwein, Big Roasted Rocket Fuel RIS
Kegged 1 - English Nut Brown Ale
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944play

Recipes 

In order of preference, I would:
1. Get profile from the creator of the recipe
2. Use local water (+Ca as necessary)
3. Use Tasty McDole's Janet's Brown Ale profile: Ca 110, Mg 18, Na 17, SO4 350, Cl2 50.

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OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

Coastarine

Recipes 

I used

66ppm Ca
19ppm Mg
72ppm Na
156ppm SO4
32ppm Cl
178 HCO3

using
3gm Gypsum
1gm Salt
4gm Epsom Salt
4gm Baking Soda
1gm Chalk.

If you eliminate the baking soda it brings the Na down to 20 and the HCO3 down to 40, which would probably be better. You could also eliminate the chalk.

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