water qualities - Scottish Ale

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I guess this goes here. In my interest of brewing a better Scottish Ale with the ingredients I have access to, I was wondering what aspects of my water could throw the quality off.

1) what aspects of brewing water make for classic Scottish ales?

2) Here is my tap water info (mg/L):

Free Chlorine 0.35
Alkalinity as CaCO3 36.6
Phosphorus, total <0.01
Sulfate 12.6
Calcium Hardness as CaCO3 42.5
Total Harness as CaCO3 49.1

Conductivity (µmhos/cm) 113
pH 7.94


(other amounts available at http://fcgov.com/water/pdf/dw-bottled.pdf )

Thank you for the help
 
Ingredients: Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.

2004 BJCP Style Guidelines
 
Thank you, I guess my water is "slightly hard" at about 2.86 grains per gallon (1 gr/U.S. gal = 17.11 mg/L). Not too bad considering well water around here would be much higher than the city water. As a student of hydrology and soil science I find this stuff pretty fascinating.

In the interest of this thread, here is my recipe. It tastes pretty good after two weeks, I am fighting the temptation to drink it all before letting it age a little:

7 lbs Pale Malt Extract

Steeped Grains:
1 lbs 120 L Crystal Malt
10 L Crystal Malt
.15 lbs Roasted Barley

1 oz Kent Golding (60 minutes)

Yeast: Safale US-05 (dry)
 
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