beervoid
Hophead & Pellet Rubber
Hey everyone,
I've been wrapping my head around water profiles and mineral additions.. The final frontier of brewing for me it seems.
We got great tools to calculate water profiles but since yeast, malts and other grains bring minerals to the table it seems kind of a black art to me to get a certain water profile if you know what you are aiming for in the end product.
I've been finding some posts from people analyzing finished beers and their water profile and few authors wrote some articles about how malts effect the minerals in your beer.
Ballast Point has done a presentation on research that shows for example that chloride can go up to as much as 300ppm and sulfate can go up as much as 200ppm post fermentation.
I've mailed the maltster of my grain to see if they could provide me with the information of how much minerals their malts give to my wort but they couldn't supply it me.
So what's left for me is making a simple single malt beer and sending it to a lab to get an idea of how much minerals I get from this particular malt.
Now before I start such endeavor I was wondering if any people here have any opinions on this quest and if it might not be worth the time, cost and effort as it will only tell me something for that particular beer at that time and I wouldn't be able to do anything with the information for brews there after.
Cheers!
I've been wrapping my head around water profiles and mineral additions.. The final frontier of brewing for me it seems.
We got great tools to calculate water profiles but since yeast, malts and other grains bring minerals to the table it seems kind of a black art to me to get a certain water profile if you know what you are aiming for in the end product.
I've been finding some posts from people analyzing finished beers and their water profile and few authors wrote some articles about how malts effect the minerals in your beer.
Ballast Point has done a presentation on research that shows for example that chloride can go up to as much as 300ppm and sulfate can go up as much as 200ppm post fermentation.
I've mailed the maltster of my grain to see if they could provide me with the information of how much minerals their malts give to my wort but they couldn't supply it me.
So what's left for me is making a simple single malt beer and sending it to a lab to get an idea of how much minerals I get from this particular malt.
Now before I start such endeavor I was wondering if any people here have any opinions on this quest and if it might not be worth the time, cost and effort as it will only tell me something for that particular beer at that time and I wouldn't be able to do anything with the information for brews there after.
Cheers!