logdrum
Well-Known Member
So here's the water:
Cleveland OH municipal, filtered
pH:7.6
Sodium 20
Potassium 2
Calcium 38
Magnesium 10
Total Hardness 137
Nitrate .2
Sulfate 10
Chloride 31
Carbonate <1
HCO3 105
Total Alkalinity CaCO3 86
And the recipe:
9# Maris Otter
2.25# Brown Malt
.85# Pale Chocolate
.85# C45
.5# Flaked Barley
.5# Midnight Wheat
Including the roasted grains in the mash triggered a low alkalinity warning, so in order to keep my mash pH in line, I added 2.5g baking soda, as well as .6g Calcium Chloride as per Bru'n Water. When I took a 10 min mash pH reading it was 5.55 when predicted to be 5.2. Sparge water was treated w/ phosphoric acid to pH 5.7, I also added 2g CaCl to the kettle for flavor. The raw wort tastes kind of lifeless, lacking sweetness and body. Any thoughts?
Also, what type of malt should brown malt be keyed in as?, I entered it as a base malt @ 65L, maybe that skewed my data?
Thanks
Cleveland OH municipal, filtered
pH:7.6
Sodium 20
Potassium 2
Calcium 38
Magnesium 10
Total Hardness 137
Nitrate .2
Sulfate 10
Chloride 31
Carbonate <1
HCO3 105
Total Alkalinity CaCO3 86
And the recipe:
9# Maris Otter
2.25# Brown Malt
.85# Pale Chocolate
.85# C45
.5# Flaked Barley
.5# Midnight Wheat
Including the roasted grains in the mash triggered a low alkalinity warning, so in order to keep my mash pH in line, I added 2.5g baking soda, as well as .6g Calcium Chloride as per Bru'n Water. When I took a 10 min mash pH reading it was 5.55 when predicted to be 5.2. Sparge water was treated w/ phosphoric acid to pH 5.7, I also added 2g CaCl to the kettle for flavor. The raw wort tastes kind of lifeless, lacking sweetness and body. Any thoughts?
Also, what type of malt should brown malt be keyed in as?, I entered it as a base malt @ 65L, maybe that skewed my data?
Thanks