ColeVet67
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- Jan 13, 2013
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(apologize for dupe post from water primer post).
ok yall... im new to water additions.. and would like some advise.. i made a Scottish ale (80 Shilling) ... (also did the drain and carmelize/reduce first gal trick) with some water additions (first ever attempt) and 100% RO/Distilled water.. its a great beer and my friends really enjoyed, but i may have gottin it slightly off. The beer was Very malty which isnt bad.. but i found it to be really sweet for my tastes.. so i need to make some changes to that recipe.. but i digress..
a friend of mine wants to brew a DRY IRISH STOUT and i wanna make sure the additions i have planned will work out. Here is my plan/recipe:
est OG: 1.050, est FG: 1.015 (4.59% ABV)
IBU: 47.8 SRM: 38.1
6 lb Pale 2 row UK
2.25 lb Flaked Barley
11.5 oz Flaked Oats
1.25 Roasted Barley
2.75 oz EKG for 60 mins
1 vial WLP 004
water additions (mash only):
7 grams Cal Clor
7 grams Gypsum
1.25 grams baking soda
mash @ 154.5 for 70 min Est mash PH: 5.3
Batch sparge 100% RO/Distilled total PB Vol: 6.5G
so.. will this work.. ? should i change things.. ? will it gimme a very flavorful guinness type stout.. ?
ok yall... im new to water additions.. and would like some advise.. i made a Scottish ale (80 Shilling) ... (also did the drain and carmelize/reduce first gal trick) with some water additions (first ever attempt) and 100% RO/Distilled water.. its a great beer and my friends really enjoyed, but i may have gottin it slightly off. The beer was Very malty which isnt bad.. but i found it to be really sweet for my tastes.. so i need to make some changes to that recipe.. but i digress..
a friend of mine wants to brew a DRY IRISH STOUT and i wanna make sure the additions i have planned will work out. Here is my plan/recipe:
est OG: 1.050, est FG: 1.015 (4.59% ABV)
IBU: 47.8 SRM: 38.1
6 lb Pale 2 row UK
2.25 lb Flaked Barley
11.5 oz Flaked Oats
1.25 Roasted Barley
2.75 oz EKG for 60 mins
1 vial WLP 004
water additions (mash only):
7 grams Cal Clor
7 grams Gypsum
1.25 grams baking soda
mash @ 154.5 for 70 min Est mash PH: 5.3
Batch sparge 100% RO/Distilled total PB Vol: 6.5G
so.. will this work.. ? should i change things.. ? will it gimme a very flavorful guinness type stout.. ?