Edcculus
Well-Known Member
I'm brewing Flyangler's Howl At The Moon Smoked Porter tomorrow.
I'm going down this road because of he results from my Ward Labs test (see second quote below - starting water). My calcium and magnesium are low. They need to be bumped up regardless of the style. Also, my chloride and sulfate levels are very low. My plan is to eventually find a sweet spot with my chloride as far as taste goes, then adjust the sulfate levels around that depending on the beer.
Recipe is:
I'm using the E-Z water spreadsheet, targeting a RA that will be good for a darker beer (its not black, but pretty dark). My Chloride and sulfate levels are low, so I bumped up the chloride to acceptable levels, then added sulfate to get the ratio in the "malty" range. I like my porters to be on the maltier side, instead of too roasty/bitter.
I currently have these additions available to me: Chalk, epsom salt (only 2oz), calcium chloride, kosher salt, and lactic acid.
Here is what I've come up with. Any suggestions would be helpful:
I'm going down this road because of he results from my Ward Labs test (see second quote below - starting water). My calcium and magnesium are low. They need to be bumped up regardless of the style. Also, my chloride and sulfate levels are very low. My plan is to eventually find a sweet spot with my chloride as far as taste goes, then adjust the sulfate levels around that depending on the beer.
Recipe is:
5gal
OG:1.059
IBU: 45 (Rager), 34 (Tinseth)
Color: 30 SRM
5lb Smoked Malt
3lb dark munich
1lb carapils
12oz Dark Crystal
12oz Chocolate
1oz Magnum (10.4%) at 60 min
Washed Wyeast 1728 from Scottish 70/-, on stirplate now
I'm using the E-Z water spreadsheet, targeting a RA that will be good for a darker beer (its not black, but pretty dark). My Chloride and sulfate levels are low, so I bumped up the chloride to acceptable levels, then added sulfate to get the ratio in the "malty" range. I like my porters to be on the maltier side, instead of too roasty/bitter.
I currently have these additions available to me: Chalk, epsom salt (only 2oz), calcium chloride, kosher salt, and lactic acid.
Here is what I've come up with. Any suggestions would be helpful:
Starting Water:
Ca: 33 ppm
Mg: 9 ppm
Na: 15 ppm
Cl: 22 ppm
SO4: 10 ppm
CaCO3: 92 ppm
Mash Vol: 3.69 gal Sparge water vol: 4.39
Dilution Rate: 0%
Adjustments:
CaCO3: 2 grams
CaSO4: 0 grams
CaCl2: 1 grams
MgSO4: 1 grams
NaHCO3: 2 grams
NaCl: 0.5 grams
HCL Acid: 0 ml
Lactic Acid: 0 ml
Results:
Ca: 110 ppm
Mg: 16 ppm
Na: 68 ppm
Cl: 78 ppm
SO4: 38 ppm
CaCO3: 282 ppm
RA: 194 (21 to 26 SRM)
Cl to SO4: 2.06 (Very Malty)