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Old 11-01-2012, 05:17 AM   #121
scottland
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May 2010
Chandler, AZ
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I finally brewed my Double Jack close last Thursday, and sure enough, WLP002 got the job done. 1.083 down to 1.012. It might have another point left, but I doubt it. OG was a couple points low, but I doubt the difference will be noticeable. It's too early to tell, but based on tasting the hydro sample, it's on the right track.

But ya, my fear in 002 was unfounded. I mashed at 145 for 60min then 155 for 10min btw


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Old 11-13-2012, 05:43 AM   #122
scottland
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May 2010
Chandler, AZ
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Alright, it's in the keg now, and so far, I'm definitely on track. I'll update in a week or two with pictures and results. I think We're there though


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Old 12-06-2012, 05:48 PM   #123
driver8rws
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Feb 2012
SPRINGBORO, OH
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Quote:
Originally Posted by TimBrewz
RO = Reverse Osmosis water: I get this water at a vending machine at my local supermarket. It is basically free of any minerals, chlorine, chloramides, etc.
Adding gypsum and CaCl to 100 ppm is based on 6 gallons of wort. I don't have the brewing calculator handy, but here is Palmer's intro to water adjustment.
Quote:
Originally Posted by jmsullivan73 View Post
Thanks for the reply. I guess my question was not very clear... It seems you would add x grams of gypsum (CaSO4) and and y grams CaCl to create a water profile containing - Ca, Cl, and SO4 (completely neglecting Mg, Na, or bicarbonates). Of these, which ones are to be at 100ppm? Also, for a hoppy beer it seems that you would want a sulfate to chlorine ratio around 3:1. That being said, I would suspect SO4 should be closer to 300 if Cl is 100 and Ca around 100?

Any thoughts?
EXACTLY !!!
The "RO water with Gypsum and CalciumChloride to 100ppm" is NOT enough info !
TimBrewz, why do you think that means to get the Calcium to 100ppm !?!?!?
They didn't say THAT.
Although like I said I don't understand what they DID mean either...
I am VERY much in line with JMSullivan73 on this.
You would need to add SOME amount of Gypsum and SOME amount of CalciumChloride to get to SOMETHING and THEN worry about the Sulfate to Chloride ratio to decide how much of each one. What they DIDN'T tell us was what the "SOMETHING" to get to was...?!?!
100ppm of WHAT ???

 
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Old 12-06-2012, 07:09 PM   #124
scottland
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May 2010
Chandler, AZ
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I wouldn't read that far into it. Start with RO, get your calcium in the 100ppm range, and sulfates in the 150-300 range, and I think you'll be close enough. IPA isn't a beer style that needs a super specific water profile.

PS, my double jack clone turned out phenomenal. http://bertusbrewery.blogspot.com/20...ne-walker.html. I used about 1.5tsp\5gal each of calcium chloride and gypsum for what it's worth.
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Old 12-06-2012, 09:46 PM   #125
BigJay13
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Oct 2007
Posts: 158

Quote:
Originally Posted by scottland
I wouldn't read that far into it. Start with RO, get your calcium in the 100ppm range, and sulfates in the 150-300 range, and I think you'll be close enough. IPA isn't a beer style that needs a super specific water profile.

PS, my double jack clone turned out phenomenal. http://bertusbrewery.blogspot.com/20...ne-walker.html. I used about 1.5tsp\5gal each of calcium chloride and gypsum for what it's worth.
This ftw

 
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Old 12-31-2012, 04:20 PM   #126
ilikeguns
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Jan 2012
, NY
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Brewing this tomorrow.. can.not.wait. This beer was what got me into brewing... the thought of being able to recreate this amazing beer is pretty awesome.

My recipe is basically Scotts' except I couldn't find 002 and have to use 007. I'm debating about mashing slightly higher since the 007 is reportedly a dryer yeast? I'm a noob and have only really used 1056 until this point.

Question, my beers typically finish around 1.010 (usually mash at 146-9ish) For this recipe, would the higher mash help me finish around the desired 1.014?
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Old 01-02-2013, 12:41 AM   #127
ilikeguns
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Jan 2012
, NY
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Brew day was a success. Pushed my 10 gallon mash tun to its limits. I couldn't have fit another pound of grain in there. Preboil gravity was on track at 1.067, SG was 1.087. I was very happy to have hit both because of the sheer volume of ingredients involved.

Many thanks to everyone who laid out the groundwork on this recipe.
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Old 01-07-2013, 04:26 PM   #128
ilikeguns
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Jan 2012
, NY
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One week in and my gravity is about 1.021. I'm still seeing a little bit of airlock activity but I would have liked for that number to be a bit lower. Perhaps my mash temp was too high or i let my temps get too low or perhaps i'm just being impatient.

This weekend will be attempt #2 on this if I can get a hold of the 002/Wyeast 1968.
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Old 01-07-2013, 05:16 PM   #129
scottland
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May 2010
Chandler, AZ
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WLP007 has a tendency to chew off a few more gravity points once the krausen drops. You mentioned it was 10 gallon batch. How much yeast did you pitch, and did you aerate the wort well?
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Old 01-07-2013, 05:51 PM   #130
ilikeguns
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Jan 2012
, NY
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good to know! it was almost your exact recipe (6 gallon batch, mashed in a 10 gallon tun). I pitched a (decanted) 3 liter starter which might have been a slight underpitch, but I don't have a vessel that can do a larger starter. Might need to spread it across a few growlers.

btw scott.. thanks again for your work on that recipe and blog... great stuff!


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