awarnock01
New Member
Hi all,
I am brewing a American Pale Ale and find the Bitterness is a little harsh without adjusting the water.
I have gone through all of the factors (hop variety, boil time etc) and the last thing I want to go over is the water profile.
It has all base malt with wheat, but no caramel malts.
I bumped up the Caclium to above 50 as recomended for a good ferment.
I am not to sure whether more/less sulphate will be a good idea to make the bitterness a little cleaner.
Any ideas?
Existing Water (Adjusted water)
Calcium 3.0 (55.4)
Magnesium 2.0 (2.0)
Sodium 10.0 (10.0)
Sulfate 8.0 (75.0)
Chloride 10.0 (53.4)
Bicarbonate 2.0 (2.0)
Total Hardness 16 (147)
Alkalinity 2 (2)
RA -2 (-39)
SO4/Cl Ratio 0.8 (1.4)
Thanks,
Roo
I am brewing a American Pale Ale and find the Bitterness is a little harsh without adjusting the water.
I have gone through all of the factors (hop variety, boil time etc) and the last thing I want to go over is the water profile.
It has all base malt with wheat, but no caramel malts.
I bumped up the Caclium to above 50 as recomended for a good ferment.
I am not to sure whether more/less sulphate will be a good idea to make the bitterness a little cleaner.
Any ideas?
Existing Water (Adjusted water)
Calcium 3.0 (55.4)
Magnesium 2.0 (2.0)
Sodium 10.0 (10.0)
Sulfate 8.0 (75.0)
Chloride 10.0 (53.4)
Bicarbonate 2.0 (2.0)
Total Hardness 16 (147)
Alkalinity 2 (2)
RA -2 (-39)
SO4/Cl Ratio 0.8 (1.4)
Thanks,
Roo