GC89
Well-Known Member
Hi guys looking for some experience and advice. I am waiting on my label and box from ward to get a water analysis, but until then Im still brewing blind. I have several stout and porter recipes I have maid that come out amazing and am constantly asked to brew them so I can send home growlers and kegs. Ambers, Pales and IPAs on the otherhand.... always seem to be lacking. I can never get the hops to come through quite as much as I would like (low on sulfates Im guessing). And the malt flavor is allways lacking. I would describe it as dry or hollow. Even when I mash high and force some body and residual sugars it comes across as hollow or even a bit sour or tart...its hard to describe. I have managed to pull off a few decent Reds. I know we have reasonably hard water in our well but Im not sure how much RO or distilled water to mix to try correcting this. Me and my wife finally have a day off together on sunday and she wants to help me brew a tangerine wheat for her. I want to give diluting a shot to see if it helps.
The Recipe is
5lb 2-Row
3.2 lb wheat
planning on mashing at 154 to give some body but still a light crisp citrus wheat beer
Cliffs: Darks come out great, ambers-light come out hollow, or even sour-tart. What % of RO water should I use for the above recipe
The Recipe is
5lb 2-Row
3.2 lb wheat
planning on mashing at 154 to give some body but still a light crisp citrus wheat beer
Cliffs: Darks come out great, ambers-light come out hollow, or even sour-tart. What % of RO water should I use for the above recipe