I got an honorable mention in a Homebrew Label Competition and they sent some "new to me" malt. I was wondering about the Perla Negra and the Double Roast. They kinda sound like Carafa Dehusked III (although lower °) and Special B. Is that a pretty good assumption?
I happen to be brewing an RIS...
I've recently switched from diluting my tap water with distilled to building my water from RO (my tap water fluctuates too much to be reliable).
So far I've been very happy with the results but this is my first attempt at a beer with a lot of roast malts, which is just pushing my PH way too...
So my last Amber fell a little short. It lacked Body and Malt. So I'm changing it a tad.
Here is my old recipe:
78% Maris Otter
8% Munich 10
.5% Carafa Special III (for color)
This is what I plan on doing now. Any advice?
79% Maris Otter
4% Aromatic (for more...
So I recently got an edelmetall burner (72,000 BTU) as a present. Tried it yesterday and it took 30 minutes to get 13 gallons from mash temp (150°) to boiling and 1 hour to get from tap water to boiling. I'm usually using a King Kooker Double Jet (180,000 BTU) burner that can do it in 10 min...
Are you using acrobat to fill in the form?
I posted this before but I've since made quite a few updates.
I made this to help myself during Brew Day. It has all the fields that I record during my typical prep day and brew day. I used to scribble all this data all over a Beersmith brewsheet but it always became super jumbled.
I have a American Wheat Ale that I've submitting to a few competitions and it's done quite well. Placing in multiple comps and avg around a 39-40 score.
It's pretty simple:
50% - Wheat
42% - 2 Row
4% - Lt Munich
4% - Golden Naked Oats
15 IBU of Nugget - FWH (1 oz)
2.5 IBU of Czech Saaz @ 15...
I find beersmith frustrating on a number of levels. Mostly pre boil vs post boil gravity. My problem was pretty much like yours. Id usually "go up this many pts in a 90 min boil with this much boil off". But BS always seemed to calculate for more. I think one of the problems is BS is doing a...
So I want to brew a Kolsch and am thinking about using WLP029. Every recipe I look at from Brewing Classic Styles to AHA winning recipes say they ferment ±60°.
However, White Labs states:
"Does not ferment well below 62°F (17°C) except during peak fermentation."
...and list the preferred temp...
My tap water is very close to Yellow Balanced in Brunwater. And I can get there with a little bit of Gypsum and some RO dillution to get my sodium down a bit. But even at 40% dilution my Sodium is 6x the recommended amount.
Can you really taste 30 ppm of Na in a light beer or am I good to go...
Thinking of changing up my RIS recipe a bit. It's still in the general direction of the old recipe (which is great) but tweaked a bit.
How does this look?
78% Maris Otter
4% Caramunich (maybe drop all together)
3% Flaked Barley
3% Chocolate (350 SRM)
3% Carafa Special III
In my last few beers that I added simple sugars to the end of the boil came out low on est. gravity... actually the recorded OG is where it would be if I didn't add the sugar at all. Both beers had a recorded mash efficiency that was right on target.
In one beer I added 1.25# of honey in the...