bionut
Well-Known Member
I am brewing from 2012 and i had pretty good results so far. But as i didn't really liked dark beers i almost never brewed them.
Recently my taste buds started to like dark beers, don't ask me why, and i want to brew some big stouts. The problem is that i don't seem to figure out the recipe and mineral additions for a good mash pH and good, balanced, roastiness.
All the recipes i find online have a lot of roasted malts in them and is very hard to get a good mineral profile. I am using RO water and i only have sodium bicarbonate for raising the pH. I've read that chalk doesn't disolve very easy and pickling lime isn't an option in my country as it's very hard to get.
Here i have a recipe i made based on what malts i have and the mineral additions needed for a good stout pH. What can you say about it? Please note that i only used ~ 7% roasted grains and some dark crystal malt. Still in Beersmith the predicted color is way out of the style range. How can someone use 10% or more roasted grains and still get a good pH and a good beer in the end? What am i missing here?
I want a motor oil like stout so that's why i went with a 1:2 sulfate to chloride ratio, not sure if am right but i think the extra chloride will help with the mouthfeel.
Any advices, critiques or suggestions are welcome!
LE: i do BIAB with no sparge.
Recently my taste buds started to like dark beers, don't ask me why, and i want to brew some big stouts. The problem is that i don't seem to figure out the recipe and mineral additions for a good mash pH and good, balanced, roastiness.
All the recipes i find online have a lot of roasted malts in them and is very hard to get a good mineral profile. I am using RO water and i only have sodium bicarbonate for raising the pH. I've read that chalk doesn't disolve very easy and pickling lime isn't an option in my country as it's very hard to get.
Here i have a recipe i made based on what malts i have and the mineral additions needed for a good stout pH. What can you say about it? Please note that i only used ~ 7% roasted grains and some dark crystal malt. Still in Beersmith the predicted color is way out of the style range. How can someone use 10% or more roasted grains and still get a good pH and a good beer in the end? What am i missing here?
I want a motor oil like stout so that's why i went with a 1:2 sulfate to chloride ratio, not sure if am right but i think the extra chloride will help with the mouthfeel.
Any advices, critiques or suggestions are welcome!
LE: i do BIAB with no sparge.
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