Pliny the Elder with Amarillo?

[more_betterness]

Granted it's not this "style" of Hoppy beer, but a lot of NE (Hill Farmstead, Tired Hands) brewers are using higher levels of chloride than sulfate in their beers. In my experience it has resulted in a fuller, soft mouthfeel that really plays well with juicy hops.

https://www.homebrewtalk.com/showthread.php?t=517721

This has been a really good thread on the subject!

 

[ultravista]

how are you measuring your current water before and after additions to know if what you are adding is correct?

 

[Btaz]

Can someone check my math. Assuming RO water, I'm getting the following water profile from the picture:

Ca2: 115
Mg2: 5
Na: 10
Cl: 115
SO4: 115

Here are the numbers I'm using:

1300g mash
3# CaCl
3# Gypsum

2015g kettle
3# CaCl
2# Gypsum

Any idea what the '200grams directly to kettle @80min' is referring to?

Here is what I found before the brew log was posted

http://blt.homenet.org/wordpress/?p=1288

*Calcium (CA) 76
Magnesium (MG) 13
Sodium (NA) 9
Bicarbonate (HCO3) 26
Sulfate (SO4) 133
Chloride (CL) 56

 

[GRBC]

how are you measuring your current water before and after additions to know if what you are adding is correct?

I got my tap water tested by Ward Labs to know what my starting water is, and I use the Brewers Friend water calculator to know how much gypsum & calcium chloride to add to get to my target levels.

 

[muels]

Every time this post pops up I read "Pliney with an Armadillo"

It's a funny image.

Dam you...now I can't un-see it!

 

[mikeburns]

Interesting that a number of you are actually shooting for a higher Chloride ratio than sulfate. This does go against the trend of people claiming the opposite. I have been making IPA with a ratio as high as 50:350 ppm Sulfate:Chloride and they have tasted excellent but have a drying aspect on the palate that Im kinda neither here nore there on... This is why I asked about the higher levels of chloride. I have just brewed an all galaxy pale ale (that ended up being a bit higher abv of 6% or so) that uses pretty close chloride and sulfate ratios of about 100ppm or so, just to test it out and see for myself. Will be nice to see if I get more maltiness as well as great hop aroma which I have finally been successful at creating in my IPAs (this recipe had a fairly large chunk of hops 10 minutes and in and a big dry hop). Definitely worth exploring.

 

[ultravista]

Are you adjusting your mash water or total water?

 

[mikeburns]

Are you adjusting your mash water or total water?

If you were asking me, I am doing BIAB no sparge, so mash water is my total water (which is what I adjust). Im just interested to know peoples opinions on this change in approach to water profiles of hoppy beers...

 

[slsBrewing]

Subscribed. I brewed the original version once and loved it. I will be brewing a version of this updated recipe within the next month!

 

[Dirt_McGirt]

I did Vinnie's recipe last month and subbed roughly half the AA from the Columbus with Amarillo, weighted towards flameout and dryhop. It's still a bit green in the bottles, but I had one yesterday and it has a wonderful citrus/floral flavor and aroma to go compliment the piney notes from the simcoe.

 

[gnor]

Any update or experience to this recipe?

 

[BrewinSoldier]

I brewed this recipe as someone on another site broke it down for a 5 gallon batch. I thought mashing at 154 seemed way high for this IPA and I was right. It was wayyyy to malty for a Pliny Clone. I'm gonna try it again down the road and mash at 150 to see how much it changes it. I also used super San Diego yeast instead of 001 so that may have also contributed to the sweeter flavor a bit.

 

[gnor]

Would you please provide the link to the 5 gal recipe?