stevenryals
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think RRB is in Santa Rosa, CA, anyone have a good water profile to clone this beer?
That's his water for every beer
Just to be sure I'm clear on this...Tasty's 'standard' water is the 350ppm SO4 stuff?
I'm brewing this this Sunday , and with a $53 hop bill, I want to get it spot on!
I got this from Mike McDole's posting at Maltose Falcons
It looks like he does a significant adjustment with his SO4:Cl ratio bringing it up to 7:1
"Notes
Mike McDole's joins a proud few, a fraternity that includes brewers like Jamil Zainasheff and John Maier. Winning last year for his Eisbock, Mike goes in a different direction with a full on hop blast with his DIPA.
From Mike's notes:
As anyone who tasted my Double IPA would tell you, it's based on Vinnie's Pliny The Elder recipe (2004). I've modified his recipe by adding a Northern Brewer addition at 15 minutes and a cascade hopback treatment. I also reduced the amount of corn sugar by two thirds. Mine’s a bit maltier but the additional hops seem to balance that out. Once you get over the bitterness and alcohol, the most impressive thing about this beer is the great mouthfeel from the dexitrins and layered hops.
Notes:
The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "
The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "[/I]
I've played with this in Beersmith, and there's just no way to get to that profile and still maintain zero HCO3 with reverse osmosis water. Does anyone know if and baking soda or chalk (calcium carbonate) is used in this recipe? If so, how much? I'd like to figure out how to actually achieve that water profile.
The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.
I've played with this in Beersmith, and there's just no way to get to that profile and still maintain zero HCO3 with reverse osmosis water. Does anyone know if and baking soda or chalk (calcium carbonate) is used in this recipe? If so, how much? I'd like to figure out how to actually achieve that water profile.
Here is a link to Tasty's water additions:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=14140&start=8
This water profile is wrong. See magnesium. Off-flavour.The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "
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