As the thread title says. I need help from the experts. I want it to be balanced towards hoppy but still allow my malt to backbone it. I have always brewed my amber using my water which is:
Ca- 35
Mg- 22
Na- 36
SO4- 59
Cl- 37
HCO3- 124
Alkalinity- 86
They have been good but really quite balanced, not overly malty or hoppy, just kind of well rounded flavors. Any suggestions or profiles. The good thing is I don't have to screw with the alklinity because I am on for the SRM. With my Pale Ales, I put 6 grams of gypsum along with some chalk but I cannot remember how much, something like 1.3 grams. It is a hybrid of Mosher's Ideal Pale Ale with a little less extreme ratios. Any help with the Amber Ale profile? Am I good as is or what? Thanks
Ca- 35
Mg- 22
Na- 36
SO4- 59
Cl- 37
HCO3- 124
Alkalinity- 86
They have been good but really quite balanced, not overly malty or hoppy, just kind of well rounded flavors. Any suggestions or profiles. The good thing is I don't have to screw with the alklinity because I am on for the SRM. With my Pale Ales, I put 6 grams of gypsum along with some chalk but I cannot remember how much, something like 1.3 grams. It is a hybrid of Mosher's Ideal Pale Ale with a little less extreme ratios. Any help with the Amber Ale profile? Am I good as is or what? Thanks