I'm at the point where I want to hone in on my water chemistry. I have a new Hanna phep 5 and am jonesing to try it out. I am looking to refine a recipe for a session pale ale that I really like. I'll start with my water profile:
Ca 32
Mg 8
Na 16.3
Cl 30
SO4 60.3
Alkalinity as CaCO3 27 (~33 as HCO3)
Ph 7.8
Non-carbonate hardness as 81 and total hardness at 108
Recipe is as follows:
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.3 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 10.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 6.5%
1 lbs Carafoam (2.0 SRM) Grain 4 4.3 %
OG 1.048
The recipe is first wort hopped and all other hops are 20 mins to flameout.
Tomorrow I plan to do a scaled down mash.
I have read the Water Primer sticky and am a little unsure how I should proceed. I like the bitterness of this beer, so I'm assuming the sulfates in my water are of the appropriate levels. I'd love some feedback.
Ca 32
Mg 8
Na 16.3
Cl 30
SO4 60.3
Alkalinity as CaCO3 27 (~33 as HCO3)
Ph 7.8
Non-carbonate hardness as 81 and total hardness at 108
Recipe is as follows:
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.3 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 10.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 6.5%
1 lbs Carafoam (2.0 SRM) Grain 4 4.3 %
OG 1.048
The recipe is first wort hopped and all other hops are 20 mins to flameout.
Tomorrow I plan to do a scaled down mash.
I have read the Water Primer sticky and am a little unsure how I should proceed. I like the bitterness of this beer, so I'm assuming the sulfates in my water are of the appropriate levels. I'd love some feedback.