Recent content by TimmyR

Overall success last time we brewed this. My partner is brewing it again tomorrow. Planning black barley this time. Feedback to follow but I suspect black barley will get added after initial dough in. Cheers.

Reviving this thread....I just ran into this and assumed Weyerman's Roasted barley was essentially the black roasted barley called for in the recipe. Color is looking a little light with it at just shy of 10% of the grain bill.

Thanks Martin. I'll look for that next time. The good news is it's clean and almost at FG after 7 days.

Nice...add me to the list!!

Follow-up question on recipe and my perceived color of the beer in the hydrometer tube (it's been a while since I brewed a stout). My recipe followed the Brewing Classic Styles grain bill and I ground the roasted barley in a coffee grinder. I was concerned about the color early on so I called...

Will do of course. It's all in the hands of the yeast and other brewer to control the temp this week

Thanks! I've read lots of your posts. This one was our first. I've brewed stouts before but not a Dry Irish. The great news is I have a baseline from which to start and move forward.

After lots of reading, I wasn't concerned about the alkalinity anymore. Seemed like the numbers worked out. I planned to add the roasted barley last 15 mins, but since my pH was a touch high and it almost matched BeerSmith perfectly I added it.

Thanks all. Final decision was to use the Wicklow profile as a base, not use any chalk and bump calcium with equal additions of CaCl and CaSO4 to 50 ppm. There was small epsom addition (nominal at best). I mashed in without the roasted barley at first. Checked pH and it was a bit high so I...

I should add I am using distilled water as the base (original post edited).

Thanks. That's great input. I have used the same water additions for most my beers in recent history (I took a few years off when I moved and lost some of my data for my older recipes). It's looking like for the Dry Stout recipe I am working on, adding the Roasted Barley in the mash is...

Thank you. I understand dropping the chalk. Wouldn't Epsom salts be needed to bring the magnesium up to a minimum level (say >10 ppm)?

I'm getting ready to build water (from distilled as the base) for a Dry Irish Stout today from Brewing Classic Styles. I am using Beersmith. I am planning to use the Wicklow Mountain Water profile as it's a soft, low alkalinity water. We will add the roasted barely in the last 15-20 mins of the...

Thanks @Yooper. I used to have all this nailed down, but it's been a few years and its on a different set-up. I am pretty sure with the built water, a conservative efficiency estimate and solid yeast pitch we should be pretty successful. My neighbor is really wanting to make a good beer. We...

Thanks. I am familiar with mash pH and all that goes along with it. Our water options at my house and my neighbor's are limited. His house is on a softener so it's out. My house water is not convenient to tote to his house and I need it tested again. It's well water that's filtered, treated...