Originally Posted by BigHead33
BTW when you say "finished", do you mean adding the CaCl in after the boil? I always add my salts in the strike and sparge water and calculate the amount needed by the volumes of water.
I calculated your recommended addition into my water profile and I came up with Ca 86ppm and Cl 139 ppm. Are these good levels for a cream ale?
I think she means 2 teaspoons for 10 gallons of finished beer, added to your brewing water (strike/sparge). You could probably use a little less CaCl to get the Ca to about 50. I usually end up doing about .7g/gal or so
I like to split my base malt with pilsner and a us 2-row. I think it gives it a really nice malt character. Honey might be good, but I usually just add sugar to help dry it out. I tend to associate pilsner malt with a slight honey flavor, anyway, so adding honey on top of that might be too much for my palate.
I also dry hop with Saaz for about a week. Maybe its gilding the lilly, but I like it.
I'm brewing one on Friday too. Can't wait!