pennahighlandbrew
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- Apr 24, 2014
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I'm planning to brew up the following Hopslam clone from Northern Brewer and I'm looking for help coming up with a decent water profile for my mash to really help the hops pop. I've had bad luck with my tap water before so I tend to use distilled or RO water and use a product like accumash or something, but I was hoping you guys could help deepen my knowledge on a subject I'm sorely lacking in.
The recipe is here: http://www.northernbrewer.com/documentation/allgrain/AG-HopsLambImperialIPA.pdf
For the mash I plan to use a ratio of 1.375 qts/lb with a single infusion mash and then batch sparge. Can anyone give me some (preferably simple) advice on how I can get a good result from this? I've been brewing all grain for a little over a year now and water chemistry is my weakest subject so far. Any help would be appreciated, thank you!
The recipe is here: http://www.northernbrewer.com/documentation/allgrain/AG-HopsLambImperialIPA.pdf
For the mash I plan to use a ratio of 1.375 qts/lb with a single infusion mash and then batch sparge. Can anyone give me some (preferably simple) advice on how I can get a good result from this? I've been brewing all grain for a little over a year now and water chemistry is my weakest subject so far. Any help would be appreciated, thank you!