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Old 10-18-2012, 11:59 PM   #531
mcissell
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I was reading THIS article about Brooklyn Brewery's Garrett Oliver reviewing the White House Honey Ale, when a particular line struck me...

"They had taken another British-style step, adding mineral salts to the water, a process intended to mimic the famous waters of Burton-on-Trent, a British town renowned for its brewing heritage."

Now from what I understand, they were brewing an extract beer.

I thought you weren't supposed to add brewing salts to extract recipes because the minerals are already IN the extract.

I could use some advice here, because I have this kit from Northern Brewer, and I'd like to make it as close to the original White House recipe as possible (WH honey aside). Should I order Burtonizing salts and use distilled water for this one?

Thoughts?

Thanks, guys!

 
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Old 10-19-2012, 12:51 AM   #532
edds5p0
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In this case, Burtonizing the water is to enhance the flavor of the beer. The high sulfate concentration accentuates the hop flavor, but the alkalinity is not as important because there is no mash in an extract brew.

 
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Old 10-19-2012, 02:21 AM   #533
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Got my ingredients for the WH Honey Ale tonight. Can't wait to brew it up.

 
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Old 10-19-2012, 04:21 AM   #534
mcissell
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So should I use the full Burton Salts with distilled water and brew with that, or will it likely be overboard? I also have a bottle of gypsum. Would adding a small amount of that to regular spring water have the same flavor enhancing effect?

 
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Old 10-19-2012, 04:43 PM   #535
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I've got a bunch of those burton salts packets I have yet to use. Decided to try my #3 burton ale recipe without it first. Here's a link to a description of Burton water salts; http://www.brewerslair.com/index.php...&id=&v=&term=4
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Old 10-20-2012, 12:31 AM   #536
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Quote:
Originally Posted by mcissell
So should I use the full Burton Salts with distilled water and brew with that, or will it likely be overboard? I also have a bottle of gypsum. Would adding a small amount of that to regular spring water have the same flavor enhancing effect?
Adding it to distiller water should be fine, just make sure you add the proper amount and not too much. Sulfates over about 500 ppm have been known to act as a laxative.

 
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Old 10-20-2012, 03:05 PM   #537
mcissell
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Quote:
Originally Posted by edds5p0

Adding it to distiller water should be fine, just make sure you add the proper amount and not too much. Sulfates over about 500 ppm have been known to act as a laxative.
Since I can't know the mineral content of the extract, is there any way to calculate if this is going to be the case?

 
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Old 10-20-2012, 04:20 PM   #538
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I'm thinking about making the WH Honey porter but have a bunch of roasted barley. Could I replace the black malt with roasted barley (I have a bunch left over from a Scottish Ale)?

Oh and does anyone know what the bittering hops used and how much in that recipe are?

 
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Old 10-20-2012, 04:54 PM   #539
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I would think that the average extract malts wouldn't have to many sulfates in them.
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Old 10-20-2012, 04:57 PM   #540

I don't remember any mention of water additions in the White House Chefs ' video.

 
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