NorsemenRugby58
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- Jan 18, 2009
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Hey all,
I've read all the stickies, John Palmer's section on how to brew, etc. Done my homework. I wanted to get someone with practical experience with adding salts as I have never done so. My beers have been plagued by a few problems ever since I started AG'ing a few years ago.
First, I noticed that whatever the recipe called for in terms of hops additions needed to be added upon. For example, 1oz centennial for 60, I had to adjust to maybe 1.5oz or even 2 to get the flavor I was looking for. Often times I wouldn't taste hops but I noticed by going overkill abit, I could get the result I wanted.
Second, the same problem pretty much holds true for Malt. My malt seems watery, weak, and lacks depth of flavor. I know my brewing techniques are solid, and have done much research/equipment purchase to help improve them. I hit my OG and FG and am usually overly efficient, I don't scorch, boil over, or have trouble pitching yeast, washing yeast, or doing any of these things.
My friend and brew partner were discussing that it could possibly be our water. After finding our local water profile online, we found out our water lacked a lot of things. The water profile is as follows...
*All measurements in mg/L*
Chloride-9
Sodium-18.1
Sulfate-16
Calcium-13.8
Magnesium-5.2
Total Hardness as CaCO3-55.9
Iron-0.010
Multiply CaCO3 by 1.22 to obtain HCO3 level=68.2 (rounded)
We like to make IPAs, PAs, Stouts, and Porters. Our best brews have always been the darker ones. Our Pales and IPAs always come out severely lacking malt character. They lack depth of flavor.
Thoughts on adjusting my brewing water? Recommendations?
Danke in advance.
I've read all the stickies, John Palmer's section on how to brew, etc. Done my homework. I wanted to get someone with practical experience with adding salts as I have never done so. My beers have been plagued by a few problems ever since I started AG'ing a few years ago.
First, I noticed that whatever the recipe called for in terms of hops additions needed to be added upon. For example, 1oz centennial for 60, I had to adjust to maybe 1.5oz or even 2 to get the flavor I was looking for. Often times I wouldn't taste hops but I noticed by going overkill abit, I could get the result I wanted.
Second, the same problem pretty much holds true for Malt. My malt seems watery, weak, and lacks depth of flavor. I know my brewing techniques are solid, and have done much research/equipment purchase to help improve them. I hit my OG and FG and am usually overly efficient, I don't scorch, boil over, or have trouble pitching yeast, washing yeast, or doing any of these things.
My friend and brew partner were discussing that it could possibly be our water. After finding our local water profile online, we found out our water lacked a lot of things. The water profile is as follows...
*All measurements in mg/L*
Chloride-9
Sodium-18.1
Sulfate-16
Calcium-13.8
Magnesium-5.2
Total Hardness as CaCO3-55.9
Iron-0.010
Multiply CaCO3 by 1.22 to obtain HCO3 level=68.2 (rounded)
We like to make IPAs, PAs, Stouts, and Porters. Our best brews have always been the darker ones. Our Pales and IPAs always come out severely lacking malt character. They lack depth of flavor.
Thoughts on adjusting my brewing water? Recommendations?
Danke in advance.