Water profile for RyePA
So I'm new to water adjustments but it's very exciting to try new things... I feel even more addicted now! So really wanting to make a RyePA and after some research on HBT found that the general consensus is a Burton water profile. Here's what I have, using TH's EZ Water Adjustment spreadsheet
Tap water profile in ppm, converted from mg/L:
Surprisingly soft for a mountain town
Salts to be added in grams (Mash / Kettle):
Chalk (CaCO3) 10 / 5
Gypsum (CaSO4) 16 / 8
Epsom (MgSO4) 4.25 / 2.1
Baking Soda (NaHCO3) 2 / 1
Adjusted water profile in ppm (Burton equivalent according to EZ in parenthesis):
Ca: 351 (352)
Mg: 24 (24)
Na: 41 (44)
Cl: 14 (16)
SO4: 482 (820)
CaCO3: 325 (262)
RA = 60 (beer is expect to be 10.3 SRM)
Cl:SO4 = 0.03 (very bitter)
Now, I'm new to this but the profile of Burton-on-Trent seems ridiculous (and probably chewy) and it would appear I need to add a rather sizable amount of salts.
1) Is this normal?
2) Will it be too astringent and not the right kind of bitter with that low of a Cl:SO4?
3) Is there anything I should be doing differently?
Thanks for the help in advance!
Primary: Cascadian Dark Ale
Kegged: air and sadness =(
Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)
LET'S GO LA!
PLAY FOR GLORY, THE GLORY LA!
Last edited by Reno_eNVy; 05-20-2010 at 09:11 PM.