I'm going to be brewing up NB's Sierra Madre All-Grain recipe this weekend as my first AG. I've been plugging in my local water chemistry into Bru'n Water and would like to use some acidulated malt in the recipe to bring my pH level down. Does this look good to everyone? Obviously, I would like to avoid getting any lactic sourness in this batch.
Sierra Madre Pale Ale
Style: American Pale Ale OG: 1.049
Type: All Grain FG: 1.012
Rating: 4.0 ABV: 4.85 %
Calories: 160 IBU's: 45.16
Efficiency: 70 %
Color: 8.4 SRM
Preboil OG: 1.046 Boil Time: 60 minutes
________________________________________
Fermentation Steps
Name Days / Temp
Primary 14 days @ 66.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 91.32 % Rahr 2-Row 60 mins 1.035
0.75 lbs 6.85 % Briess Caramel 60L 60 mins 1.034
0.20 lbs 1.83 % Weyermann Acidulated 60 mins 1.030
Hops
Amount IBU's Name Time AA %
0.75 ozs 13.04 Pearle 20 mins 8.00
0.75 ozs 32.12 Chinook 45 mins 13.00
2.00 ozs 0.00 Cascade 0 mins 5.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056
________________________________________
Water Chemistry:
Calcium - 24 ppm
Magnesium - 8.5 ppm
Sodium - 12 ppm
Bicarb- 101 ppm
Sulfate - 25 ppm
Chloride - 25 ppm
Nitrate - 0.1 ppm
pH - 7.6
Bru'n water suggested that I add 1.8 grams of gypsum to my mash water (3.5-4 gls.) and 2.5 grams to my sparge water (5-5.5 gls.) to get my calcium levels up. I also said I would be diluting my water with distilled water at 25%.
pH was estimated at 5.5
Sierra Madre Pale Ale
Style: American Pale Ale OG: 1.049
Type: All Grain FG: 1.012
Rating: 4.0 ABV: 4.85 %
Calories: 160 IBU's: 45.16
Efficiency: 70 %
Color: 8.4 SRM
Preboil OG: 1.046 Boil Time: 60 minutes
________________________________________
Fermentation Steps
Name Days / Temp
Primary 14 days @ 66.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 91.32 % Rahr 2-Row 60 mins 1.035
0.75 lbs 6.85 % Briess Caramel 60L 60 mins 1.034
0.20 lbs 1.83 % Weyermann Acidulated 60 mins 1.030
Hops
Amount IBU's Name Time AA %
0.75 ozs 13.04 Pearle 20 mins 8.00
0.75 ozs 32.12 Chinook 45 mins 13.00
2.00 ozs 0.00 Cascade 0 mins 5.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056
________________________________________
Water Chemistry:
Calcium - 24 ppm
Magnesium - 8.5 ppm
Sodium - 12 ppm
Bicarb- 101 ppm
Sulfate - 25 ppm
Chloride - 25 ppm
Nitrate - 0.1 ppm
pH - 7.6
Bru'n water suggested that I add 1.8 grams of gypsum to my mash water (3.5-4 gls.) and 2.5 grams to my sparge water (5-5.5 gls.) to get my calcium levels up. I also said I would be diluting my water with distilled water at 25%.
pH was estimated at 5.5
