Heady Topper video - 750 total hardness?? - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > Heady Topper video - 750 total hardness??

Reply
 
Thread Tools
Old 06-05-2014, 06:37 PM   #31
MrHadack
 
MrHadack's Avatar
Recipes 
 
Nov 2010
Boston, MA
Posts: 272
Liked 52 Times on 39 Posts


I worked it a few different ways in the spreadsheet and this is what I arrive at using 4 gallons of distilled water for the mash:

15.4 grams calcium sulfate
1 gram calcium chloride (only because I was shooting for the 35 ppm Chloride in the screen shot)
1.2 grams Pickling Lime

Which results in:

Ca: 297
SO4: 619
Cl: 35
TH: 743
Mash pH: 5.2

I've used up to 350 ppm Sulfate in an IPA before and it was fantastic-- my best one to date. I guess other people have used more and liked it. So why not?

But here's an alternative. This is probably a bad way of doing things. I suppose the acid would start to impart flavor at some point:

8.8 grams Calcium Sulfate
0.7 grams Calcium Chloride
4.0 grams Pickling Lime
6.8ml Lactic Acid to bring mash pH down to 5.2

Resulting in:

Ca: 290
SO4: 493
Cl: 35
TH: 727
Mash pH: 5.2

Either way, if I brew this beer I will not pay attention to the hardness of 750. I'm just going to raise sulfates up to about 350 and get the pH to settle in on the lower end of things (5.2 or 5.3)
__________________
My brewery name would normally go here, but I haven't thought of a fun nickname for my garage just yet.

Planned: Tripel | Quad
Primary: Strike 1!
Secondary / Aging: Strike 2!
Bottled: Strike 3!
Kegged: Strike 4?

 
Reply With Quote
Old 06-07-2014, 06:27 PM   #32
PlinyTheMiddleAged
Recipes 
 
Jan 2014
Posts: 342
Liked 81 Times on 64 Posts


I started a thread some time ago after watching that Kimmich video (http://youtu.be/LdfySDN2mF0) where he discussed mash pH. Here it is: http://www.homebrewtalk.com/f128/mash-ph-465320/

I ended up doing two things - one easy thing and one hard thing. The hard thing I did was to brew to "identical" one gallon IPAs where the only thing that I adjusted was the mash pH. One batch had a mash pH of about 5.3 and the second had a mash pH of 5.4. My brew partner and I agreed that the 5.4 batch was the hands down favorite of the two - it wasn't even close.

The easier thing that I did was to email Kimmich about his pH recommendation - was he referencing pH at mash temperatures or at room temperatures (like most homebrewers do). He wrote back saying that his pH statements were referenced to mash temps. Therefore, is recommendations end up being in line with the homebrewers' standard of a pH of 5.4.

I'm curious though about the hardness/sulfate levels that folks are looking at here...

murphyslaw Likes This 
Reply With Quote
Old 06-08-2014, 12:29 AM   #33
Calichusetts
 
Calichusetts's Avatar
Recipes 
 
Nov 2011
Plymouth, MA
Posts: 3,018
Liked 506 Times on 303 Posts


I did about 4 batches with pH in the 5.2-5.35 range. Nope, 5.4 or higher easily lets the hops shine. Which is nice, since i won't need minute amounts of acidulated malt anymore.

 
Reply With Quote
Old 06-08-2014, 04:44 AM   #34
PlinyTheMiddleAged
Recipes 
 
Jan 2014
Posts: 342
Liked 81 Times on 64 Posts


Agreed, Cali. The 5.4 really highlighted the hops without becoming overbearing. The 5.3 batches were just a muddled mess. There was a "brightness" there, but it was not pleasant - hard to describe. Maybe I'd describe it as a harshness. The 5.4 was really nice though.

 
Reply With Quote
Old 06-08-2014, 05:51 AM   #35
brewski09
Recipes 
 
Sep 2010
columbus, oh
Posts: 1,143
Liked 79 Times on 76 Posts


Quote:
Originally Posted by mtnagel View Post
Close. I think HopJuJu has the edge on that one. I'm not turning either down if offered. And I think I give the edge to Abrasive, Chillwave, and Permanent Funeral over Heady. IMHO

Heady over Chillwave (still like the alchemy hour name better) over hop juju (just a bit) and head hunter isn't even an honorable mention for me. Enjoy by also makes this list and white rajah IF it's FRESH. Looking for some surly and other IPAs I've yet to try.


Sent from my iPhone using Home Brew

 
Reply With Quote
Old 06-08-2014, 12:06 PM   #36
The_Glue
Recipes 
 
Aug 2013
Posts: 452
Liked 30 Times on 22 Posts


Quote:
Originally Posted by PlinyTheMiddleAged View Post
Agreed, Cali. The 5.4 really highlighted the hops without becoming overbearing. The 5.3 batches were just a muddled mess. There was a "brightness" there, but it was not pleasant - hard to describe. Maybe I'd describe it as a harshness. The 5.4 was really nice though.
This makes me sort of nervous about something. Is there an optimal ph range for like every recipe and we should brew every recipe at like five different wort phs to find the best?
Because i am pretty sure that not every excellent beer was brewed at ph 5.4 which means that different recipes have different ph sweetspots.

 
Reply With Quote
Old 06-08-2014, 12:20 PM   #37
Braufessor
HBT_SUPPORTER.png
 
Braufessor's Avatar
Recipes 
 
Dec 2011
NE Iowa, Iowa
Posts: 3,414
Liked 1037 Times on 705 Posts


Quote:
Originally Posted by The_Glue View Post
This makes me sort of nervous about something. Is there an optimal ph range for like every recipe and we should brew every recipe at like five different wort phs to find the best?
Because i am pretty sure that not every excellent beer was brewed at ph 5.4 which means that different recipes have different ph sweetspots.
I don't think EVERY recipe has something totally different. But, for instance, beers with a high proportion of very acidic dark/roasted grains (stouts, porters, etc.) can benefit from a pH that is higher ..... I generally shoot for 5.5-5.7 range. Seems to round out the flavor and roastiness some.
__________________
Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled
: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Secondary/Lagering: Helles
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
Reply With Quote
Old 06-08-2014, 01:48 PM   #38
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,669
Liked 1604 Times on 1222 Posts


Quote:
Originally Posted by The_Glue View Post
This makes me sort of nervous about something. Is there an optimal ph range for like every recipe and we should brew every recipe at like five different wort phs to find the best?
Because i am pretty sure that not every excellent beer was brewed at ph 5.4 which means that different recipes have different ph sweetspots.
There is little doubt in my mind that each beer has its optimum pH and that yes, you should try different pH's to find it. What I am not sure of is how sharp the peak is for any individual or class of beers. Why would pH be different from any other parameter. You can make good beer with half a gram of calcium chloride per liter of water and pH adjusted to 5.5. That doesn't mean you won't get better beer with 0.3 gram CaCl2 and pH 5.6 (an at the same time it doesn't mean you will).

Our senses and the rest of nature seem to respond on a log scale. A 3 db change (doubling or halving) of a stimulus seems to be approximately what it takes to generate a clearly discernible change in perception. For a salt it is obvious what doubling or halving means. pH is already on a log scale. A change of 0.3 pH means double or half the hydrogen ion activity.

 
Reply With Quote
Old 06-08-2014, 04:08 PM   #39
zwiller
Recipes 
 
Mar 2014
Sandusky, Ohio
Posts: 371
Liked 38 Times on 31 Posts


Dosed a pint with gypsum. What a foamy mess... It definitely didn't make it undrinkable. What it seemed to do to me was really mute the fresher hop character and by this it made some of the fruit stuff more prevalent. I personally didn't care for it but maybe that's the secret to HT. Which brings me to point, I do not care for danky hops. I am firmly in the simcoe is cat **** camp. So I think that biases me from certain IPA's.

 
Reply With Quote
Old 06-12-2014, 09:20 PM   #40
pickles
 
pickles's Avatar
Recipes 
 
Feb 2008
Columbus
Posts: 2,007
Liked 49 Times on 41 Posts


How much did you add to your pint? What was your target sulfate level?
__________________
Gaptooth Brewhouse

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Goody Topper - Heady Topper Clone Rendition LJvermonster Recipes/Ingredients 1 03-24-2014 08:52 PM
Goody Topper - Heady Topper Clone Rendition LJvermonster Recipes/Ingredients 2 03-24-2014 06:07 PM
Total water hardness no ca/mg. How to adjust? omearabros Recipes/Ingredients 0 10-19-2013 03:53 PM
Water profile - total hardness? foodplusbeer Brew Science 3 02-09-2013 10:20 PM
total hardness = calcium + magnesium? mb2696 Brew Science 4 12-28-2009 05:56 PM


Forum Jump