dstar26t
If it's worth doing, it's worth overdoing
I'm working on the recipe for a Founders Breakfast Stout and need some water advice. I've modified my water for light hybrid ales, pale ales, and IPAs before with no problem. Never tackled anything this dark though.
-Do I worry about matching the color to the residual alkalinity or do I wuss out and use 5.2 buffer? Would 5.2 buffer even handle it?
-Should I instead throw the dark grains in at the end of the mash (to eliminate the SRM/residual alkalinity problem) or will that lead to an empty tasting stout?
-Do I shoot for a chloride to sulfate ratio for malty, balanced or bitter?
My residual alkalinity is 11 and I would need 468 (as CaCO3) for an SRM of 46. Seems like that would take an awful lot of modification.
My brewing water:
Bicarbonate - 44
Ca - 27
Mg - 10
Na - 30
SO4 - 7
Cl - 87
pH - 7.1
(all in ppm)
Recipe:
Founders Breakfast Stout Clone
Batch Size: 7.25 gal
Boil Volume: 9.35 gal
Boil Time: 90 min
Brewhouse Efficiency: 85%
Ingredients
Amount Item Type % or IBU
16.50 lb Briess 2-row (1.8 SRM) Grain 78.31 %
1.50 lb Oats, Flaked (2.5 SRM) Grain 7.12 %
1.13 lb Chocolate Malt (350.0 SRM) Grain 5.36 %
0.81 lb Roasted Barley (300.0 SRM) Grain 3.84 %
0.63 lb Debittered black malt (550.0 SRM) Grain 2.99 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.37 %
0.75 oz Nugget [13.70 %] (50 min) Hops 19.4 IBU
0.75 oz Williamette [4.90 %] (30 min) Hops 5.6 IBU
0.75 oz Williamette [4.90 %] (0 min) Hops -
2.20 oz Unsweetened Chocolate Baking Nibs (Boil 5.0 min) Misc
2.90 oz Kona Coffee (ground) (Secondary 1.0 weeks) Misc
2.90 oz Sumatran coffee (ground) (Boil 5.0 min) Misc
3.65 oz Dark Bittersweet Baker's Chocolate (Boil 5.0 min) Misc
1 Pkgs WLP001
Beer Profile
Estimated Original Gravity: 1.083 SG
Estimated Final Gravity: 1.020 SG
Estimated Color: 46.1 SRM
Bitterness: 25.0 IBU
Alpha Acid Units: 14.0 AAU
Estimated Alcohol by Volume: 8.34 %
-Do I worry about matching the color to the residual alkalinity or do I wuss out and use 5.2 buffer? Would 5.2 buffer even handle it?
-Should I instead throw the dark grains in at the end of the mash (to eliminate the SRM/residual alkalinity problem) or will that lead to an empty tasting stout?
-Do I shoot for a chloride to sulfate ratio for malty, balanced or bitter?
My residual alkalinity is 11 and I would need 468 (as CaCO3) for an SRM of 46. Seems like that would take an awful lot of modification.
My brewing water:
Bicarbonate - 44
Ca - 27
Mg - 10
Na - 30
SO4 - 7
Cl - 87
pH - 7.1
(all in ppm)
Recipe:
Founders Breakfast Stout Clone
Batch Size: 7.25 gal
Boil Volume: 9.35 gal
Boil Time: 90 min
Brewhouse Efficiency: 85%
Ingredients
Amount Item Type % or IBU
16.50 lb Briess 2-row (1.8 SRM) Grain 78.31 %
1.50 lb Oats, Flaked (2.5 SRM) Grain 7.12 %
1.13 lb Chocolate Malt (350.0 SRM) Grain 5.36 %
0.81 lb Roasted Barley (300.0 SRM) Grain 3.84 %
0.63 lb Debittered black malt (550.0 SRM) Grain 2.99 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.37 %
0.75 oz Nugget [13.70 %] (50 min) Hops 19.4 IBU
0.75 oz Williamette [4.90 %] (30 min) Hops 5.6 IBU
0.75 oz Williamette [4.90 %] (0 min) Hops -
2.20 oz Unsweetened Chocolate Baking Nibs (Boil 5.0 min) Misc
2.90 oz Kona Coffee (ground) (Secondary 1.0 weeks) Misc
2.90 oz Sumatran coffee (ground) (Boil 5.0 min) Misc
3.65 oz Dark Bittersweet Baker's Chocolate (Boil 5.0 min) Misc
1 Pkgs WLP001
Beer Profile
Estimated Original Gravity: 1.083 SG
Estimated Final Gravity: 1.020 SG
Estimated Color: 46.1 SRM
Bitterness: 25.0 IBU
Alpha Acid Units: 14.0 AAU
Estimated Alcohol by Volume: 8.34 %