stblindtiger
Well-Known Member
Ok, I am about to brew my first Lambic but I have a few questions. I decided on using Jamil's recipe from Brewing Classic Styles (based on Steve Piatz's recipe) because well, it's Jamil's!
13 lbs 12 oz pilsner
9 lbs 2.7 ozs wheat
Mash schedule to account for wheat:
Dough in 113 for 15 mins
rests at 122 for 15 mins, 149 for 45 mins, 158 for 30 mins,
mash out 169
sparge with 190
So I have the mash schedule down for all my different infusions (obviously I'm doing the all grain version), and then I was trying to work out the water chemistry. I worked out that I needed to add to add 4 grams of gypsom and 1 gram of epsom salts to adjust my home water profile to get a balanced water profile.
When I did that, the PH is no where near where it should be (5.86)... to get it into the reccomended range, I would have to add a crazy amount of gypsum. I don't want to do that, because I feel like adding a lot of any kind of salt would just be counter productive and make the beer come out tasting like feet.
So I was going to just add some 5 ^2 ph stabilizer, along with my brewing salts. Would this be ok to do? Would it have any effect on the stepped mash schedule (lot of wheat in the mash)?
Thanks!!!
13 lbs 12 oz pilsner
9 lbs 2.7 ozs wheat
Mash schedule to account for wheat:
Dough in 113 for 15 mins
rests at 122 for 15 mins, 149 for 45 mins, 158 for 30 mins,
mash out 169
sparge with 190
So I have the mash schedule down for all my different infusions (obviously I'm doing the all grain version), and then I was trying to work out the water chemistry. I worked out that I needed to add to add 4 grams of gypsom and 1 gram of epsom salts to adjust my home water profile to get a balanced water profile.
When I did that, the PH is no where near where it should be (5.86)... to get it into the reccomended range, I would have to add a crazy amount of gypsum. I don't want to do that, because I feel like adding a lot of any kind of salt would just be counter productive and make the beer come out tasting like feet.
So I was going to just add some 5 ^2 ph stabilizer, along with my brewing salts. Would this be ok to do? Would it have any effect on the stepped mash schedule (lot of wheat in the mash)?
Thanks!!!