malticultural
Member
Hi all, looked at this forum many times, so time to join up...and ask for help.
I have been an AG brewer for over a decade. I am also a BJCP judge so I have few clues about what I am doing.
I moved to a new area a few years ago and since, I have had issues with astringency in some of my APA's.
I initially thought it was water chemistry, so got a reading:
Calcium
20-25ppm
Magnesium
0.7-0.9
Sodium
7.5-8.5
Sulphate
22-23
Chloride
11-13
Alkalinity (as CaCO3)
45-55
Hardness (as CaCO3)
50-70
pH
7.2-7.8
I used Palmers spreadsheet and made some water chem adjustments:
3gms Gypsum, 6gm calc chloride 2gms Epsom salt, 2gms Baking soda in 38L. This gave me a water profile rated balanced
Calcium (ppm)83 Magnesium (ppm) 6 Alkalinity as CaCO 81ppm
Sodium 22(ppm) Chloride (ppm) 88 Sulfate (ppm)87 Effective Hardness as CaCO3 63 ppm
I use Galaxy and other high AA hops in my beer, but in very low IBU. For example my last beer was only 22IBU at 5%. I use all my hops at 20min mark and later. I add a whole lot when chilling at 50 degrees, and I dry hop about 80gms.
The last three beers have all had and unpleasant (too me) astringency at the back of the palette in the aftertaste. I initially though it was hop bitterness and so scaled hops back, but last three beers using Galaxy and Cascade have all had it (even a beer coming in at 17IBU).
Any ideas on what could be causing this?
I have been an AG brewer for over a decade. I am also a BJCP judge so I have few clues about what I am doing.
I moved to a new area a few years ago and since, I have had issues with astringency in some of my APA's.
I initially thought it was water chemistry, so got a reading:
Calcium
20-25ppm
Magnesium
0.7-0.9
Sodium
7.5-8.5
Sulphate
22-23
Chloride
11-13
Alkalinity (as CaCO3)
45-55
Hardness (as CaCO3)
50-70
pH
7.2-7.8
I used Palmers spreadsheet and made some water chem adjustments:
3gms Gypsum, 6gm calc chloride 2gms Epsom salt, 2gms Baking soda in 38L. This gave me a water profile rated balanced
Calcium (ppm)83 Magnesium (ppm) 6 Alkalinity as CaCO 81ppm
Sodium 22(ppm) Chloride (ppm) 88 Sulfate (ppm)87 Effective Hardness as CaCO3 63 ppm
I use Galaxy and other high AA hops in my beer, but in very low IBU. For example my last beer was only 22IBU at 5%. I use all my hops at 20min mark and later. I add a whole lot when chilling at 50 degrees, and I dry hop about 80gms.
The last three beers have all had and unpleasant (too me) astringency at the back of the palette in the aftertaste. I initially though it was hop bitterness and so scaled hops back, but last three beers using Galaxy and Cascade have all had it (even a beer coming in at 17IBU).
Any ideas on what could be causing this?