Yup I'm going to have to agree with Devil. Its was too cloying.
I think I posted the email terrapin sent me about a recipe for a clone. I used too much honey and I used s-05 yeast when instead I should have used a hefe yeast.
I hope that helps!
I found this: http://nfbl.org/nfbl/educational/Tallahassee_Mineral_Additions.pdf
Which gives what you need to add to the local water to get famous water profiles.
So if you can find whats in each of these profiles you can back in to Tallahassee's water profile.
This seems like some type of...
I just read a thread from 07 where HBT was discussing maximum hop utilization. Someone linked an article that said theoretical IBU limits for a small 5% alcohol beer is about 80 IBU's but when you increase alcohol and available carbohydrates theoretical IBU limits go up.
How does this work...
Anyone know how much 2 row I need to convert all this?
2.00 lb Munich Malt (9.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)
1.00 lb Roasted Barley (300.0 SRM)
0.50 lb Aromatic Malt (26.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.50 lb Special B Malt (180.0 SRM)
From what I understand is the...
hmm, Alright, I'll keep that in mind. I think I'm fine on the water sources front because Tallahassee is on a huge aquifer where we get all our water from. But I'm sure it can change from spot to spot within the city.
Thanks for all the suggestions!
What minerals would fall under these two in Samc's post
Would hardness possible be bicarbonate?
I'll give my utility a call when I get home from work!
Im wondering where you guys find your local water mineral profiles.
I've found this: http://www.talgov.com/you/water/pdf/2010_wqr.pdf
Its a "water quality report" sadly the only brewing related stat I could find on it was sodium.
Any tips on where I can get some other...
The thing I'm worried about is the specialty grain. I'm just not sure what a good base grain to specialty grain ratio is. I like my IPA's hoppy and citrusy but is there going to be enough malt backing for all these hops?
Alright, seems like the problem I was trying to solve comes from Beersmiths calculations.
Apparently if you make a recipe with 100% table sugar and put in a yeast it will only ferment to the yeasts attenuation level not 100%
In Beersmith under "Dry Yield Fine Grain" for honey it says 75%.
From what I understand dry yield fine grain input is the percentage of how fermentable an ingredient is. Which makes sense because table sugar is 100%.
Under Honey, dry yield fine grain is 75% but from what I understand...