brewinginCO

Recipes 

I'm brewing a Boch this weekend and this is the first time I'm going to try water adjustments following the primer. I think my water is fairly soft and wasn't planning on diluting with RO water.

Please let me know if this looks like a good start or if you'd suggest any changes. Thanks!


The grain bill (including acid malt)l:
------------
Amount Item Type % or IBU
9.25 lb Munich Malt (10.0 SRM) Grain 63.79 %
3.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 25.86 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.45 %
0.50 lb Caramunich Malt (60.0 SRM) Grain 3.45 %
0.25 lb Acid Malt (3.0 SRM) Grain 1.72 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.72 %

The water with adjustments:
Starting Water (ppm):
Ca: 14.7
Mg: 1.6
Na: 3
Cl: 2.9
SO4: 13.7
CaCO3: 36.2

Mash / Sparge Vol (gal): 4.45 / 5
RO or distilled %: 0% / 0%

Total Grain (lb): 14.5

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3 / 3.370786517
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 3

Mash Water / Total water (ppm):
Ca: 63 / 63
Mg: 2 / 2
Na: 3 / 3
Cl: 89 / 89
SO4: 14 / 14
Cl to SO4 Ratio: 6.48 / 6.48

Alkalinity (CaCO3): -104
RA: -150
Estimated pH: 5.32
(room temp)

certaut

Recipes 

I use this

__________________
the brewer makes the beer, not the equipment
let the beer tell you when it is finished

ajdelange

Recipes 

That looks fine. I do hope you'll check with a pH meter, though.

brewinginCO

Recipes 

Thanks for the feedback. I do plan on checking with a pH meter. Should I add all the acid malt up front? Or should I reserve an ounce or so and add if needed?

ajdelange

Recipes 

I think it is prudent to hold some out and add it in if and only if necessary. The problem with doing this is that the pH reading takes about 15 minutes to stabilize when sauermalz is used so don't take the first reading as an indicator of where you are. If you read, say, 5.2 initially wait to see how much it increases in 15 - 20 minutes before deciding whether to add the rest. You should only have to do that once or twice. After that you will know how much sauermalz is required and add that much at the outset (but still check with the meter).