ShortSnoutBrewing
Kwanesum Chinook Illahee
I'm going to be attempting my first Bock in the coming weeks using a recent recipe in BYO. It has a little different mash schedule to it which is throwing me for a loop when it comes to water adjustments. You start out doughing in with 4 gallons at 100º, resting for 1 hour, then every 15 minutes adding 1 gallon of near boiling water for 6 total additions. How the heck to I calculate me salt additions? I've got the -TH- spreadsheet set perfectly if I were to be using a typical mash, but this is not so typical.