pennisim
Well-Known Member
Hello-
I am attempting my first all grain brew in 2 days (started the starter today):
The only part that I am confused on (so far) is the gypsum/baking soda additions to the water since I am using distilled water.
Recipe:
Batch size: 5.00 gal Boil Size: 6.34 Gal Boil time: 60min
7.5lb Pale Malt (US)
1.0lb Oats, Flaked
0.75lb Chocolate Malt
0.50lb Caramel/Crystal Malt- 60L
0.25lb Roasted Barley
2.00oz Goldings, East Kent: 5.00% 60min
4.00gm Calcium Chloride (Mash 60min)
5.00gm Gypsum (Mash 60min)
6.00gm Baking Soda (Mash 60min)
1.00lb Maple Syrup (B) boil
Yeast: Irish Ale (White Labs starter) (WP-004 I believe?)
Est OG: 1.058 Est FG: 1.015 Est Alcohol: 5.65% Bitterness: 34.2IBU Est Color: 31.5 SRM
Mash: Single infusion, Medium Body
Total Grain Weight: 10.00lb
Sparge Water: 2.92gal
Sparge Temp: 168.0F
60min: MAsh in 12.5 qt Water at 169.3F (For 154'F step temp)
10min: Mash out: 7.00qt water at 198.2'F for 168.0'F step temp.
I followed the recipe for Nerdalicious's Bacon Beer but added Maple Syrup and I will be adding 4lb of bacon to the secondary. Please let me know what you think or if I should change the water profile at all. I already picked up all the grain, etc. I mainly wanted to try doing distilled water to see what the difference was from my tap water. Thanks for the help in advance. -Matt
I am attempting my first all grain brew in 2 days (started the starter today):
The only part that I am confused on (so far) is the gypsum/baking soda additions to the water since I am using distilled water.
Recipe:
Batch size: 5.00 gal Boil Size: 6.34 Gal Boil time: 60min
7.5lb Pale Malt (US)
1.0lb Oats, Flaked
0.75lb Chocolate Malt
0.50lb Caramel/Crystal Malt- 60L
0.25lb Roasted Barley
2.00oz Goldings, East Kent: 5.00% 60min
4.00gm Calcium Chloride (Mash 60min)
5.00gm Gypsum (Mash 60min)
6.00gm Baking Soda (Mash 60min)
1.00lb Maple Syrup (B) boil
Yeast: Irish Ale (White Labs starter) (WP-004 I believe?)
Est OG: 1.058 Est FG: 1.015 Est Alcohol: 5.65% Bitterness: 34.2IBU Est Color: 31.5 SRM
Mash: Single infusion, Medium Body
Total Grain Weight: 10.00lb
Sparge Water: 2.92gal
Sparge Temp: 168.0F
60min: MAsh in 12.5 qt Water at 169.3F (For 154'F step temp)
10min: Mash out: 7.00qt water at 198.2'F for 168.0'F step temp.
I followed the recipe for Nerdalicious's Bacon Beer but added Maple Syrup and I will be adding 4lb of bacon to the secondary. Please let me know what you think or if I should change the water profile at all. I already picked up all the grain, etc. I mainly wanted to try doing distilled water to see what the difference was from my tap water. Thanks for the help in advance. -Matt