Last Activity:01-28-2015 3:42 PM
Likes Given: 4
5 Likes on 5 Posts
Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 05:47 PM
Interesting! I saw your previous note and was concerned with using 300 ppm sulfate with a black
IPA. Thank you for clarifying. But I'm still curious, both sulfate and roast have the tendency
to dry th...
Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 03:40 PM
Hello, I try to setup a water profile for an Imperial Black IPA.I made a black IPA once, which
tasted awsome. But I don't have the water profile for it now since I lost it.This is my setup,
which I do...
Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 02:25 PM
Personally I would bump up your sulfate to at least 250 and add some Cl as this will help
accentuate bitterness and help with clarity of the beer. It is also provides a "salt" taste
which can enhance ...
Posted in thread: Oreo Cream Stout - Using Oreos on 01-27-2015 at 05:40 PM
So yesterday I came up with a base recipe with some help from Colorado68 for a Oreo Cream stout
recipe. After talking with him the beer came out very solid and definitely was a great beer for
a sweet ...
Posted in thread: Imperial IPA, First time messing with water chemistry on 01-27-2015 at 02:38 PM
I target between 250 and 300ppm for my SO4 and like to lean more towards the 300ppm side
especially when I am brewing my black IPA's. Like yooper said i would eliminate the salts, both
epsom and canni...
Posted in thread: American Stout Water Profile on 01-25-2015 at 06:16 PM
You are right on the margin with 19.6% (BTW your percentages don't agree with your weights
except in the case of the black malt) dark malts and thus you might require some bicarbonate
depending on the...
Posted in thread: American Stout Water Profile on 01-25-2015 at 03:23 PM
my estimated room temp pH is at 5.4 my recipe is listed belowIngredients:------------Amt Name
Type # %/IBU 9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 % 12.0 oz Caramel/Crystal Malt -
60L (60.0 ...
Posted in thread: American Stout Water Profile on 01-24-2015 at 09:56 PM
Thoughts on this water profile for an american stout I am brewing?
Posted in thread: Calcium level for DIPA - 181ppm still OK? on 01-04-2015 at 02:42 PM
That is why I add some of my gypsum to the boil kettle, instead of mash...I add enough gypsum
to get me to 5.4 in the mash. Then, the rest goes straight into the boil kettle so I don't need
to battle ...
Posted in thread: Calcium level for DIPA - 181ppm still OK? on 01-04-2015 at 02:23 PM
Re the pickling lime - it'll increase the mash pH. If you're using typical IPA grains (light
base malt and some crystal for color) the pH will probably be too high as is and will require
acid to get i...