- Joined
- Jul 14, 2022
- Messages
- 13
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- 3
I am taking my first dive into water chemistry using the brewing water chemistry primer guidelines and I have a few questions. I am making an oatmeal stout with a total 8 gallons of water at 90% RO/10% Filtered Tap Water. I plan to treat all of the water at the outset with 1.6 tsp of calcium chloride. Should I add equal parts gypsum as well since there are some quite popular British porters and stouts?
I bought a pH meter and plan to check the pH of the sparge water at room temp and adjust it to 5.5 prior to heating it. For the mash I will not make any adjustments until the pH has stabilized, which should take around 20 to 30 minutes.
Since it is an oatmeal stout I plan to use phosphoric acid if I need to make the sparge water/mash more acidic and slaked lime if I need to make it more alkaline since these seems to be the best ways to make pH adjustments without altering flavor. I will be purchasing them at the LHBS when I pick up my grain so I am open to suggestion.
I am interested in using Sauermalz but the primer says to skip it in a stout. I would not want any sourness from the lactic acid in an oatmeal stout. Other than possbile sourness from the lactic acid, what other flavors does Sauermalz contribute? I was thinking about adding the phosphoric acid to the sparge water if I need to make it more acidic but using the sauermalz to the mash if I need to increase acidity.
This is what I gleaned from the many pages of the brewing water chemistry primer and I know some of this is a matter of taste. Just want to avoid ruining a batch.
I bought a pH meter and plan to check the pH of the sparge water at room temp and adjust it to 5.5 prior to heating it. For the mash I will not make any adjustments until the pH has stabilized, which should take around 20 to 30 minutes.
Since it is an oatmeal stout I plan to use phosphoric acid if I need to make the sparge water/mash more acidic and slaked lime if I need to make it more alkaline since these seems to be the best ways to make pH adjustments without altering flavor. I will be purchasing them at the LHBS when I pick up my grain so I am open to suggestion.
I am interested in using Sauermalz but the primer says to skip it in a stout. I would not want any sourness from the lactic acid in an oatmeal stout. Other than possbile sourness from the lactic acid, what other flavors does Sauermalz contribute? I was thinking about adding the phosphoric acid to the sparge water if I need to make it more acidic but using the sauermalz to the mash if I need to increase acidity.
This is what I gleaned from the many pages of the brewing water chemistry primer and I know some of this is a matter of taste. Just want to avoid ruining a batch.