Oldyote
Well-Known Member
Ive brewed two extract recipes using distilled water. I used distilled water because I didnt know anything about water chemistry and just assumed it would be a safe bet. Both turned out fine likely because the major ingredient was extract, but now that I am moving toward all grain I know I need to understand water chemistry.
I am about to brew a stout using a partial mash and now have a 10 gallon brew kettle so I can do the full boil. Ive also now read Palmers book. The water chemistry stuff is confusing to me and this is where I am looking for help.
I seem to read different opinions about trying to replicate Dublin water. So instead of doing that I am just trying to find a good water recipe for an extra stout. Beyond that Im trying to decide how to go about fixing my water. I have a two gallon mash tun and will be mashing 5 pounds of grain. I will be adding around 6 pounds of liquid (pale malt) extract on a 5 gallon brew.
Here is my water profile.
Calcium 14 mg/l
Magnesium 3 mg/l
Bicarbonate negligible
Sulfate 8 -10 mg/l
Sodium 8 mg/l
Chloride 2.5 mg/l
pH 8.5
Alkalinity 45
Id like some advice on the following questions.
With a partial mash like this do I adjust the chemistry for the entire volume of water I will be using for both the mash and the boil or do I adjust those separately?
Is there a good resource for water chemistry profiles or in other words recipes for different types of beer?
Based on my water profile, does anyone have suggestions for the simplest way to adjust my existing profile for a good extra stout recipe?
I am curious about the 5.2 buffering additive and if I would want to use that for my partial mash. If so would I add that to the entire volume of water before or just the strike and sparge water. Or is that added to the mash tun?
Finally if anyone could suggest a good resource for breaking down the chemistry or using the nomographs Palmer suggests Id be forever in your debt. Maybe Palmers explanations are as good as it gets and if so its probably just me that doesnt get it. I never was much for chemistry.
Any help is appreciated. I know there are a lot of questions here.
I am about to brew a stout using a partial mash and now have a 10 gallon brew kettle so I can do the full boil. Ive also now read Palmers book. The water chemistry stuff is confusing to me and this is where I am looking for help.
I seem to read different opinions about trying to replicate Dublin water. So instead of doing that I am just trying to find a good water recipe for an extra stout. Beyond that Im trying to decide how to go about fixing my water. I have a two gallon mash tun and will be mashing 5 pounds of grain. I will be adding around 6 pounds of liquid (pale malt) extract on a 5 gallon brew.
Here is my water profile.
Calcium 14 mg/l
Magnesium 3 mg/l
Bicarbonate negligible
Sulfate 8 -10 mg/l
Sodium 8 mg/l
Chloride 2.5 mg/l
pH 8.5
Alkalinity 45
Id like some advice on the following questions.
With a partial mash like this do I adjust the chemistry for the entire volume of water I will be using for both the mash and the boil or do I adjust those separately?
Is there a good resource for water chemistry profiles or in other words recipes for different types of beer?
Based on my water profile, does anyone have suggestions for the simplest way to adjust my existing profile for a good extra stout recipe?
I am curious about the 5.2 buffering additive and if I would want to use that for my partial mash. If so would I add that to the entire volume of water before or just the strike and sparge water. Or is that added to the mash tun?
Finally if anyone could suggest a good resource for breaking down the chemistry or using the nomographs Palmer suggests Id be forever in your debt. Maybe Palmers explanations are as good as it gets and if so its probably just me that doesnt get it. I never was much for chemistry.
Any help is appreciated. I know there are a lot of questions here.