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Old 05-31-2009, 02:32 PM   #1
aekdbbop
 
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Normally I add 5.2 to the mash.. this dry stout recipe calls for gypsum at some point.

Should I use 5.2 like normal in the mash, and add the gypsum to the boil?

 
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Old 05-31-2009, 02:54 PM   #2
BigEd
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Quote:
Originally Posted by aekdbbop View Post
Normally I add 5.2 to the mash.. this dry stout recipe calls for gypsum at some point.

Should I use 5.2 like normal in the mash, and add the gypsum to the boil?
Stouts and other dark ales would normally use calcium carbonate rather than calcium sulphate as a basic salt addition. Sulphate added to the boil might be appropriate for an American style stout with more hop bite than a traditional Irish stout. Frankly if you have the right balance of brewing ions from salt additions there really isn't any need for the use of the 5.2 product. A mash with the correct water profile will yield a proper pH level all by itself.

 
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Old 05-31-2009, 02:55 PM   #3
beach
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Apr 2009
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The gyp would be a mash addition as well, but, the need for it really depends upon your water chemistry & grain bill.
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Old 05-31-2009, 03:08 PM   #4
aekdbbop
 
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the recipe calls for 20gm..

20 grams?

 
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Old 05-31-2009, 04:36 PM   #5
BigEd
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Quote:
Originally Posted by aekdbbop View Post
the recipe calls for 20gm..

20 grams?

Twenty grams seems like a hell of a lot of gypsum for a dry stout. That would be about 4 teaspoons. The only way to intelligently answer your original question is to see both the recipe and your water profile.

 
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