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Your screenshot helped me solve the problem! For some reason, Brewer's Friend is classifying the chocolate malt as a "base malt." If I change it to "roasted malt" in the water calculator the pH goes up to 5.48. I have to add it as a custom fermentable to change this and then I'm in business...

Cool. Beersmith, without loading a water profile, was giving me a mash of around 5.5 so that seems to track. I just can't figure out why Brewers Friend is giving me so much grief about that one ingredient. As the water is so soft and many famous stouts are made with "hard" water, is there a...

That's about 8% of the total grain bill. I haven't had this beer in many years but don't recall the chocolate malt taste being too overpowering at 3/4lb and the notes I have say "maybe add a little more chocolate malt next time." I'm using a German chocolate malt of 350L, not the really...

For a 5-gal batch of porter: 9lb Maris Otter 1lb Munich Light 1lb Flaked oats .5lb Crystal 60L .25lb Carapils .25lb Chocolate Wheat That input gives me a mash pH in Brewers Friend of 5.58. When I add 1lb of Chocolate Malt, regardless of brand I use, it drops all the way to 4.11. This seems...

Good afternoon! I am a few days from my first ever brew day and trying to get the last bits of information dialed in on a Robust Porter whose recipe I keep changing from its original (lol). I plugged my grain bill into Brewers Friend and was given a potential mash pH of 4.1 without inputting...

Fortunately I have not purchased the kettle yet and am more than open to changing course on that front!

I am aware that this has been asked many times, I'm just looking for guidance as I haven't found anything pertaining to my specific situation. I have been advised to invest in an outdoor propane burner for all-grain brewing, but I live in the pacific northwest where it rains more than half of...

Hello from Portland!

I've now tested the Rubbermaid cooler mash tun I got off Craigslist for $50 three times with three separate calibrated thermometers. The thermometer in the mash tun itself reads 3° low, but the heat loss in 5 gallons of water, when the tun is preheated, is about 1°F every 75 minutes. Pretty stoked.

Great. Thanks for all the help, y'all.

Okay, last one. Maybe. I have not been able to find, locally, a 10-gallon pot for cheap. I'm going to order one online but it may not be here in time for brew day. Assuming it doesn't get here in time - I have a bunch (3-4) of good-condition 5-gallon pots. Palmer says in How to Brew as long as I...

Interesting, thanks for the info! I will be making his chocolate porter - no adjuncts, the chocolate comes from a heavy dose of chocolate malt. I really liked it with the WLP013 and was going to try the 1028 under the assumption they were the same, but I could get the 1028 even fresher since...

My uncle always used WLP013 on his porter, and that was a damn fine porter. My understanding is that it's basically the same as 1028, though I've read some people prefer 1028 because it flocculates better. I may use 1028 in trying to replicate his recipe because WYeast is local.

Generally speaking I am always willing to pay more to support local business. I don't do Amazon or Walmart for ethical reasons. I am fortunate to live in a large metropolitan area with a wide variety of small/local businesses that I can support. I don't know how things would change for me if I...

1. Yeah, I'm on good terms with the hardware store across the street from work, might lug something over there one day this week. 2. Dang!! :) 3. Nah, the mash tun is well-used and a little dirty inside but I'm a pretty meticulous cleaner. The buckets and everything else are spotless looking...

Alright, well, I found out that the cooler was maybe worth a couple bucks to someone and didn't want to mess with it, so I just ended up picking up a pre-made mash tun in a round 10-gal Rubbermaid Cooler. $50 for a good-condition cooler with ball valves, a thermometer, bazooka screen, hole...

First? Jeez, I dunno. Backstreet boys in 1995? Most recent shows: Herbie Hancock with Kamasi Washington last week, P-Funk the week before that. Best is a 3-way tie in chronological order: Radiohead in 2003 right after Hail to the Thief came out. Incredible sound, perfect weather, played "Creep"...

Cool. I'll check with the guy who made the recipe I'll be using what he was doing - I have his mash temperatures, boil times, hop schedule, grain bill, etc, just not the ratio of water to grain he was using.

Got it, but the water volume at 60F is presumably not going to be different than the water volume at 161F, assuming there's no grain sucking it up, right? This piece talks about the desired mash thickness - is this a matter of personal preference?

Great, that makes sense - it doesn't really matter HOW much water I use, or at what temperature, I just need to put a certain amount of water and then take temperature measurements at 0 minutes, 5 minutes, and 65 minutes, right? I ran a preliminary test last night with okay results, and then...