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Old 02-20-2006, 01:32 AM   #1
joe s. sausage
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Been looking at some recipes for my first homebrew. The IPA i'm looking at calls for gypsum- what does this do for the resulting brew and what the heck is it?

Also, the recipe calls for, 5.5#"light or amber plain dried malt extract". does this mean 5.5# malted barley or the equivalent of 5.5# of malt extract syrup?

Also, the 666 brew sounds like a cool project, will it be too complicated for a neophyte brewer, i'd like to try it.

 
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Old 02-20-2006, 02:00 AM   #2
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Gypsum altars the color and the flavor a little bit. the 5.5# just means that you should at 5.5 pounds of DRY malt EXTRACT, either amber or light, to your boiling wort.

I'm also interested in the 666 brew...
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Old 02-20-2006, 02:24 AM   #3
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Quote:
Originally Posted by SkewedAle
Gypsum altars the color and the flavor a little bit. the 5.5# just means that you should at 5.5 pounds of DRY malt EXTRACT, either amber or light, to your boiling wort.

I'm also interested in the 666 brew...
Gypsum won't alter the color.

You add gypsum to a batch to raise the acidity and hardness of the water.
You shouldn't be too concerned with it if you are an extract brewer, but may need it for mashing if you have extremely soft water, which will ultimately affect your PH when mashing.
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Old 02-20-2006, 02:24 AM   #4
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Gypsum adjusts your water chemistry. Various classic beer styles around the world are just as dependent on the water chemistry as on any other technique, ingredient, yeast strain, etc. So, as homebrewers, we can try to adjust our water to imitate the water used to make, say, Pilsner Urquell or Bass Pale Ale.

In order to adjust your water chemistry you have to know what you have and what you want to have. In general, water chemistry is not the first place to start in your brewing. It is complicated and, in general, yields only subtle results. If your water tastes good to drink, then it'll probably be good to brew with. If you are making your first few extract brews, you aren't going to be precisely imitating Pilsner Urquell anyway, right?

In my opinion, it's strange to have gypsum as an ingredient in a recipe. Whether or not you need gypsum is dependent on your water chemistry and the style you want to shoot for. So it's not really an ingredient in your brew, per se.

In short, ignore it. Cheers
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Old 02-20-2006, 03:18 AM   #5
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I notice that in "Joy of homebrewing" he seems to put it in many of his recipes (particularly like you guys said, for mashing or partial), in Palmer's book he seems to discourage the addition of it at all. When you do need to add sats though, Palmer's instructions appear VERY COMPLEX.
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Old 02-20-2006, 04:09 AM   #6
joe s. sausage
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Thanks for the info. The basic recipe is from papazian's book. My h2o source is fine so i'm going to brew it. after that i'll try the imperial hellfire red or whatever you guys are calling it. once again, thanks for the info.

 
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Old 02-20-2006, 04:11 AM   #7
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Quote:
Originally Posted by joe s. sausage
imperial hellfire red
Damn...that's good!

Is that already in the thread? I guess a review is in order for the Dude....That's my new fave....
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Old 02-20-2006, 04:22 AM   #8
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Quote:
Originally Posted by joe s. sausage
Thanks for the info. The basic recipe is from papazian's book. My h2o source is fine so i'm going to brew it. after that i'll try the imperial hellfire red or whatever you guys are calling it. once again, thanks for the info.
I haven't chimed in yet but that one has my vote! Says it all!
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Old 02-20-2006, 04:29 AM   #9
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Dude, I have to inform you that it HAS been claimed that gypsum will turn lagers a bit red.
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Old 02-20-2006, 04:34 AM   #10
joe s. sausage
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Dude, i just came up with that one, you M-er F-er's are F-ing inspirational.

 
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