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Yes it is. That OG is what beersmith is telling me

I upped the sugar to 1 lb and now my OG is 1.060, my ABV is 6.0%, and my IBU's are 49.6. I agree with you about the hop increase and the color increase. I would like to get a nice deep copper color out of it. As it is now it is kind of bland. I will play around with it.

Hey guys, I'm in the process of building an ESB recipe and i'd like some feedback from people who have bewed good ESB's in the past. FYI im shooting for the end of the spectrum with regards to OG and ABV. Thanks 10 Gals: 20 lbs Maris Otter 1 lb Crystal 60 1 lb Carapils...

Yooper you are correct, my runnings are pretty clear by the end, but I dont check them because I use a hydrometer and it would take too long to chill the sample to get the reading while Im sparging. I will take your advice and mash with 1.5 quarts/pount and sparge with less water

Thanks for all the suggestions guys, I think I will use some carapils and try to mash closer to 154 degrees. I will be brewing this again in October and I will let you know how it comes out. Feel free to brew this recipe, it's delicious. I just tapped a more session IPA that I brewed which...

Im not sure what my mash ph was because I dont have a ph tester. I use a mash ratio of about 1.25/1.3 quarts per pound of grain. I have never heard of hop shots, I will have to do some research

It might be the topic of another thread, but I like to sparge with enough water to reach my target pre boil voulume. I dont like the idea of adding water post boil. The runnings are clear but I figure water run through the grain are better than water added post boil. Im working on a blichmann...

oh and my OG was 1.063 and FG 1.013

Thanks for all the input guys. Yes I am shooting for more body. Dont get me wrong, the beer is great, I just feel that it could use a little more fuller mouth feel. I am not sure that it is a problem with the mash temp because I use a digital thermometer in tandem with the thermometer on my...

Hi guys. I designed an IPA recipe which came out really well except for the body/mouth feel aspect. The head retention was really good though. Actually too good. The initial foam was out of control. This may be because I added too much conditioning sugar though. Anyway, I had a trained...

Hi I am in the market for a good scale to use for weighing minerals to add to my tap water. I have one that I use for weighing hop pellets, but it doesnt do well weighing small amounts under a few grams. Can anyone recommend a scale for this that doesnt cost a fortune? Thanks

My logic is that if you wanted to brew a pilsner for example, you would want to achieve the same water chemistry of that region so you would take your given local water chemistry and alter it to reach that. I have fairly soft water here so I add the minerals to my raw water for before mashing...

Thanks for the help guys. Is brunwater a website or program?

Hi, I am planning on brewing a session IPA pretty soon. I have brewed IPA's successfuly in the past and I altered my water chemistry by changing each the strike water and sparge water to the desired mineral levels separately based on their volumes using beersmith. It has worked fine so far but...

Thanks for the tips. I have a bunch of 2 row that i need to use, but next time I will try the pilsner split. It sounds interesting.

I havnt brewed it yet. I am actually brewing it this Friday. I am looking forward to it. I will let you guys know how it comes out

BTW when you say "finished", do you mean adding the CaCl in after the boil? I always add my salts in the strike and sparge water and calculate the amount needed by the volumes of water. I calculated your recommended addition into my water profile and I came up with Ca 86ppm and Cl 139 ppm...

Thanks! I'll give it a try and let you guys know how it comes out. I wont be brewing this for a few more weeks yet though. Im doing one more IPA on Friday and then next month will be the cream ale.

Hey Yooper, according to my water quality report these are the readings on average: Ca 14 ppm Mg 1.55 ppm Na 7.8 ppm S04 5.7 ppm Cl 11.6 ppm Thanks again for your help!

Thanks! I usually adjust my water chemistry because I have soft water. It really helps with hop bittering in the IPA's. Should I bother doing this for a cream ale? I read that soft water is prefered for cream ales.