We're planning on making a beer that'll be a high ABV, thick, black as possible, and hopefully very very rich (don't ask for the recipe - A. you'll all balk at it, and B. it's at home and I'm at work - I can post it later if you're really curious.). I do recall that it has both Chocolate and Black Patent malt, as well as a lot of Carapils - I forget the rest at the moment. The goal will hopefully be a lovely night cap beer for a christmas party in 6 months.
My question is: I recall reading somewhere that the darker grains in particular need harder water to be properly absorbed. Is this true? Is there a good water profile I can work towards that someone could point me to? I think I have all the salts and minerals I might need to adjust the hardness...
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -
Secondary - Mystery IPA
Bottle Conditioning -
Keg Conditioning -
Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.