ArcaneXor
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I am about to brew an English Special Bitter, and this will be the first time that I am building up my brewing water from distilled water for a bit of added authenticity. I purchased a 1/3 oz pack of Burton Salts from AHS, which simply states "Use 1/3 oz per 5 gallon batch".
I partial mash in a standard (unconverted) 2-gal beverage cooler and a grain bag. I also partial boil. My plan is to mash the 3.25 lbs of grain for 60 minutes, starting at 155 degrees, using a water-to-grain ratio of 1.5 qts/lb (before hitting it with enough sparge water at 170 degrees to make up ca. 2.6 gallons for the boil.
So, when do I add the salts? I was considering using regular bottled spring water for the mash, and then splitting the salt between sparge water and the top-off water. Would that be appropriate?
Thanks for any feedback.
I partial mash in a standard (unconverted) 2-gal beverage cooler and a grain bag. I also partial boil. My plan is to mash the 3.25 lbs of grain for 60 minutes, starting at 155 degrees, using a water-to-grain ratio of 1.5 qts/lb (before hitting it with enough sparge water at 170 degrees to make up ca. 2.6 gallons for the boil.
So, when do I add the salts? I was considering using regular bottled spring water for the mash, and then splitting the salt between sparge water and the top-off water. Would that be appropriate?
Thanks for any feedback.