makisupapolice14
Well-Known Member
- Joined
- Mar 12, 2014
- Messages
- 229
- Reaction score
- 36
Thus far I've successfully brewed 2 IPAs using full volume biab. Both times I've used 100% ro water from work and treated the full volume using gypsum and cacl (and used acid malt) using the suggestions in the brew science water primer thread. Hit my room temp mash ph both times and the beer is tasting very nice and clean, with nice hop flavor and bitterness levels after only two weeks in the keg.
I'm planning for my next batch, which is the northern brewer chocolate milk stout. See recipe here:
http://www.northernbrewer.com/documentation/allgrain/AG-ChocolateMilkStout.pdf
Using priceless biab calc and my parameters, I need about 8 gallons of mash water for this grain bill. I'm again planning to use 100% ro water from work for consistency but when I try to plug this grain bill into ez water calc http://www.ezwatercalculator.com, I'm not exactly sure what grain types to select for the rahr pale malt, fawcett pale and what color to enter for English extra dark crystal. Any thoughts or help are appreciated.
If I follow the brew science water primer thread, it says to add 4.2 g calc (1tsp)/5 gallons of soft water to dark roast beers and no acid malt (so 6.72 g cacl for 8 gallons). When I guesstimate this grain bill in ez water, with 8 gallons of 100% ro water and the above cacl addition, it estimates my room temp mash ph at 5.32.
Is this value a bit on the low end for a stout? Can someone plug my grain bill into easy water or something like brewin water to see if I'm on the right track?
Does anyone have any experience based tips on using/treating ro water for a full volume biab mash for a stout.
Thanks! Loving biab so far.
Just sad it took this long to jump in.
I'm planning for my next batch, which is the northern brewer chocolate milk stout. See recipe here:
http://www.northernbrewer.com/documentation/allgrain/AG-ChocolateMilkStout.pdf
Using priceless biab calc and my parameters, I need about 8 gallons of mash water for this grain bill. I'm again planning to use 100% ro water from work for consistency but when I try to plug this grain bill into ez water calc http://www.ezwatercalculator.com, I'm not exactly sure what grain types to select for the rahr pale malt, fawcett pale and what color to enter for English extra dark crystal. Any thoughts or help are appreciated.
If I follow the brew science water primer thread, it says to add 4.2 g calc (1tsp)/5 gallons of soft water to dark roast beers and no acid malt (so 6.72 g cacl for 8 gallons). When I guesstimate this grain bill in ez water, with 8 gallons of 100% ro water and the above cacl addition, it estimates my room temp mash ph at 5.32.
Is this value a bit on the low end for a stout? Can someone plug my grain bill into easy water or something like brewin water to see if I'm on the right track?
Does anyone have any experience based tips on using/treating ro water for a full volume biab mash for a stout.
Thanks! Loving biab so far.
Just sad it took this long to jump in.