Thanks for the reply! Do you think both the acidulated malt and the dextrin should be in the 5% range?Full disclosure, I've never tasted this beer. But acidulated malt is usually used to correct the pH and for me this is usually in the 4oz range for a five gallon batch. So 1lb 6oz is way off the charts. And dextrin malt would be less than 5% for me, especially if using another crystal malt.
Is this a very lightly hopped beer? Your estimates are close when calculating the leaf hop to pellet hop conversion with 27 liters preboil if you use 5 to 1 conversion. But still very small amounts...Just a few things to think about. Cheers!
Full disclosure, I've never tasted this beer. But acidulated malt is usually used to correct the pH and for me this is usually in the 4oz range for a five gallon batch. So 1lb 6oz is way off the charts. And dextrin malt would be less than 5% for me, especially if using another crystal malt.
Is this a very lightly hopped beer? Your estimates are close when calculating the leaf hop to pellet hop conversion with 27 liters preboil if you use 5 to 1 conversion. But still very small amounts...Just a few things to think about. Cheers!
I'm not that far into the obsession for the RO and water treatment, I only need to convince my wife!I think that would make a reasonable beer. Do you use any software for water treatment? That would dictate the amount of acidulated to add to get a mash pH around 5.3. I build mineral profiles from RO water and use Brewer's Friend. There are a lot of other programs.
I would up the hopstand hops to more even numbers: 1oz Centennial, .5oz Galaxy, .5oz Mosaic. Although this is a Pale Ale, 2oz of hops is still not much. And who has time for a 60 minute hopstand? I would whirlpool at 175 for 20 minutes then chill and move on.
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