StoneHands
Well-Known Member
From my water board (values below), I get a range of values (as it should be, as I would think these values change throughout the year). Over the years, these ranges vary, but not by much, this latest report is fairly typical. For input in Bru'n Water, I've used the median value of the ranges listed. I think for the most part I have really decent water, a little high in sulfate, and a little high in alkalinity. I've been cutting my water 2:1 for helles (2 gallons distilled to 1 gallon tap), adding acid malt and calcium chloride, and have been getting good results. I'd like to eliminate the need for the distilled if possible one day, but brewing lagers, I hate to waste the time to get poorer results since I'm getting good results now. I mostly brew malty German lagers. My questions are these:
Is using the median value for Bru'n Water adequate to get me in the ballpark, or should I use the upper or lower ranges on some of these?
What does Weyermann Dehusked Carafa malt do to mash pH? Is it treated as a true roast malt, or since it's designed to be less bitter, does it not drop the pH as a typical roasted grain?
Bottom line, I realize I'll have to get a meter someday to truly tell what kind of values I'm truly getting.
Hoping AJ or Martin chime in.
Is using the median value for Bru'n Water adequate to get me in the ballpark, or should I use the upper or lower ranges on some of these?
What does Weyermann Dehusked Carafa malt do to mash pH? Is it treated as a true roast malt, or since it's designed to be less bitter, does it not drop the pH as a typical roasted grain?
Bottom line, I realize I'll have to get a meter someday to truly tell what kind of values I'm truly getting.
Hoping AJ or Martin chime in.