jjp36
Well-Known Member
I'm going to be brewing an imperial stout in the next week or two, and recently stocked up on brewing salts in order to adjust my water from distilled. The problem is i have no idea what I'm doing. So I'm looking for help.
The beer is going to be big, OG around 1.100, with an SRM of 53 (1 lb crystal 90, 1lb chocolate, .5 lb roasted barley, .5 lbs debittered black). There will be 8 gallons of water for the mash and 3 gallons for sparge, which should net me a total of about 7.5 gallons pre-boil.
I have brewwater. Should i just be using something like Mosher's ideal stout profile and trying to match that? I'm just curious because i tried that and there is no mention of alkalinity, which i thought was important for a stout.
Any directions anyone could give me would be greatly appreciated.
The beer is going to be big, OG around 1.100, with an SRM of 53 (1 lb crystal 90, 1lb chocolate, .5 lb roasted barley, .5 lbs debittered black). There will be 8 gallons of water for the mash and 3 gallons for sparge, which should net me a total of about 7.5 gallons pre-boil.
I have brewwater. Should i just be using something like Mosher's ideal stout profile and trying to match that? I'm just curious because i tried that and there is no mention of alkalinity, which i thought was important for a stout.
Any directions anyone could give me would be greatly appreciated.