Porter recipe using Brun' Water...does this look right?

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Bohern

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Hey gang!

I have brewed this beer a few times and it is Jamil's Chocolate Hazelnut Porter. My primary question is how I am setting up the water for this recipe and to get your thoughts. I will say this about the water we use here in GA that it is pretty low in minerals and I have put the data into Brun' Water for this recipe.

Below is the grain bill for this and the the salts used to get to a Black Full water profile, please review and let me know your thoughts.
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VikeMan

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Deleted: OP edited.
 

CascadesBrewer

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You use 11.4 gals of water for a 5.5 gal batch?

Personally, when I first started with water chemistry I think I was doing too much micro-managing of my salt additions to try and hit every mineral target. You seem to be doing the same. I cannot imagine that anybody can detect the impact of 0.05 g/gal of Gypsum.
 
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Bohern

Bohern

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Correct on the water, allowing for grain absorption, boil off etc.

I am learning to use Brun’ Water after using Beersmith. I am trying to figure the best order to add salts to achieve the desired profile. Also since BW has the calculator for pickling lime I want to make sure I am doing it correctly.

I really like Beersmith but the like the auto calculator is giving me too much salts many times.
 

mabrungard

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As mentioned, don't get too concerned with hitting exact concentrations with brewing. Just get them somewhat close...you probably won't taste a difference.

You are targeting a reasonably high mash pH that should help mellow the roast character and make the beer smoother. I notice that you've got the "Add sparging water minerals to the mash" switch set. That's somewhat counterproductive in this mash and I wouldn't use that feature in this brew.
 
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Bohern

Bohern

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As mentioned, don't get too concerned with hitting exact concentrations with brewing. Just get them somewhat close...you probably won't taste a difference.

You are targeting a reasonably high mash pH that should help mellow the roast character and make the beer smoother. I notice that you've got the "Add sparging water minerals to the mash" switch set. That's somewhat counterproductive in this mash and I wouldn't use that feature in this brew.
Thanks Martin!

Since posting this I have tweaked this some more and now have a PH target of 5.3 and I have also split the additions between the mash and boil kettle. I think I am getting close to working it out.
 
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