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Old 03-24-2011, 03:06 AM   #11
Adam78K
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Any notes on how the brew came out fellows? Thank you so much for the water, makes the work a lot easier.
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Old 03-24-2011, 06:41 PM   #12
Adam78K
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That's his water for every beer
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Old 03-24-2011, 07:13 PM   #13
remilard
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Quote:
Originally Posted by Adam78K View Post
That's his water for every beer
There were two water profiles given with McDole as the source. The first for how RRBC brews PtE (sulfate around 130 ppm), the second is McDole's personal water profile that he uses for everything.

 
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Old 03-25-2011, 05:55 PM   #14
SpanishCastleAle
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Just to be sure I'm clear on this...Tasty's 'standard' water is the 350ppm SO4 stuff?
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Old 03-26-2011, 04:18 AM   #15
barrooze
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Quote:
Originally Posted by SpanishCastleAle View Post
Just to be sure I'm clear on this...Tasty's 'standard' water is the 350ppm SO4 stuff?
Yup. The man likes his hops to POP!

Here's a direct link: http://www.thebrewingnetwork.com/for...939bc1#p142468
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Old 03-26-2011, 06:41 PM   #16
Inhiding
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Quote:
Originally Posted by Bsquared View Post
I'm brewing this this Sunday , and with a $53 hop bill, I want to get it spot on!

I got this from Mike McDole's posting at Maltose Falcons

It looks like he does a significant adjustment with his SO4:Cl ratio bringing it up to 7:1

"Notes

Mike McDole's joins a proud few, a fraternity that includes brewers like Jamil Zainasheff and John Maier. Winning last year for his Eisbock, Mike goes in a different direction with a full on hop blast with his DIPA.

From Mike's notes:

As anyone who tasted my Double IPA would tell you, it's based on Vinnie's Pliny The Elder recipe (2004). I've modified his recipe by adding a Northern Brewer addition at 15 minutes and a cascade hopback treatment. I also reduced the amount of corn sugar by two thirds. Mine’s a bit maltier but the additional hops seem to balance that out. Once you get over the bitterness and alcohol, the most impressive thing about this beer is the great mouthfeel from the dexitrins and layered hops.

Notes:

The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "
http://archive.maltosefalcons.com/recipes/20060504.php

1st off that should take you right to the archive of the recipes.
2nd: Is the Mg really that high?? That would be approx 50 grams of Epsom salt. Isn't that way out of the range for Mg? or am I doing something wrong in Kai's updated spreadsheet? I would think that there was a typo.

i read through the BN link and indeed the Mg is 18ppm. Makes more sense.
What say you, the Brain Trust??



Reason I am asking is I am brewing an APA and I want to build the water similar to his profile but bring down the So4:Cl.

Reason: duh

 
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Old 03-27-2011, 05:20 PM   #17
Adam78K
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I used Tastys water profile for his Janet Brown and it's not a over powering hop bite but rather a smoothness that pop's them out a little more to notice them. Well done Tasty.
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Old 04-01-2011, 07:47 AM   #18
jwarren
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Oct 2010
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I live two blocks from RRBC, and let me tell you that Santa Rosa water is bad news bears. There's nothing left to add. It has ruined many a batches. Sore subject, if you know what I mean.

 
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Old 03-01-2012, 08:23 PM   #19
ocluke
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Quote:
Originally Posted by Bsquared View Post
The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "[/I]
I've played with this in Beersmith, and there's just no way to get to that profile and still maintain zero HCO3 with reverse osmosis water. Does anyone know if and baking soda or chalk (calcium carbonate) is used in this recipe? If so, how much? I'd like to figure out how to actually achieve that water profile.

 
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Old 03-05-2012, 06:27 PM   #20
Schnibbz
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Quote:
Originally Posted by ocluke View Post
I've played with this in Beersmith, and there's just no way to get to that profile and still maintain zero HCO3 with reverse osmosis water. Does anyone know if and baking soda or chalk (calcium carbonate) is used in this recipe? If so, how much? I'd like to figure out how to actually achieve that water profile.

Here is a link to Tasty's water additions:

http://www.thebrewingnetwork.com/for...=14140&start=8

 
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