ParanoidAndroid
Well-Known Member
The recipe is based on Yoopers Oatmeal Stout and its 100% Distilled Water. Mash 156 deg F.
2.25 gallon batch/Brew-in-a-Bag/3.5 gallon Mash
2.850 lb Marris Otter 61.16
0.450 lb Flaked Oats 9.66
0.230 lb Flaked Barley 4.94
0.230 lb Crystal 80 4.94
0.340 lb Victory 7.30
0.28 lb Pale Chocolate 6.01
0.06 lb Chocolate 1.29
0.11 lb Black Prinz 2.36
0.11 lb Roasted Barley 2.36
1.05 oz Williamette @ 60 min 3.9AA%
WLP004
I'm using BrunWaters "Black Full" profile and the target is such:
Calcium - 50 ppm
Magnesium - 5 ppm
Sodium - 33 ppm
Sulfate - 35 ppm
Chloride - 45 ppm
Bicarbonate - 140 ppm
If I add the following:
Gypsum - 0.81 grams
Calcium Cl - 0.88 grams
Epson Salt - 0.28 grams
Baking Soda - 1.40 grams
my finished profile comes to:
Calcium - 38 ppm
Magnesium - 2.1 ppm
Sodium - 28.9 ppm
Sulfate - 42.1 ppm
Chloride - 42.2 ppm
Bicarbonate - 76.8 ppm
SO4/CL Ratio = 1.0
Estimated Mash pH = 5.56
To me this seems like a good profile. However I start reading around about water profiles and I start second guessing myself. After many sub-par beers I'm trying to nail this down.
Any recommendations? Too little one, too much other?
2.25 gallon batch/Brew-in-a-Bag/3.5 gallon Mash
2.850 lb Marris Otter 61.16
0.450 lb Flaked Oats 9.66
0.230 lb Flaked Barley 4.94
0.230 lb Crystal 80 4.94
0.340 lb Victory 7.30
0.28 lb Pale Chocolate 6.01
0.06 lb Chocolate 1.29
0.11 lb Black Prinz 2.36
0.11 lb Roasted Barley 2.36
1.05 oz Williamette @ 60 min 3.9AA%
WLP004
I'm using BrunWaters "Black Full" profile and the target is such:
Calcium - 50 ppm
Magnesium - 5 ppm
Sodium - 33 ppm
Sulfate - 35 ppm
Chloride - 45 ppm
Bicarbonate - 140 ppm
If I add the following:
Gypsum - 0.81 grams
Calcium Cl - 0.88 grams
Epson Salt - 0.28 grams
Baking Soda - 1.40 grams
my finished profile comes to:
Calcium - 38 ppm
Magnesium - 2.1 ppm
Sodium - 28.9 ppm
Sulfate - 42.1 ppm
Chloride - 42.2 ppm
Bicarbonate - 76.8 ppm
SO4/CL Ratio = 1.0
Estimated Mash pH = 5.56
To me this seems like a good profile. However I start reading around about water profiles and I start second guessing myself. After many sub-par beers I'm trying to nail this down.
Any recommendations? Too little one, too much other?