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

[Bohern]

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.

 

[VikeMan]

Deleted: OP edited.

 

[Bohern]

Primarily want you to review the salt addition on picture #2, please and thank you.

 

[Bohern]

Hmm. All 5 attachments are "Page not found."

corrected, I think now.

 

[CascadesBrewer]

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.

 

[Bohern]

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]

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.

 

[Bohern]

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.

 

[mabrungard]

You should target a higher pH. Low pH is not desirable in most roasty styles.

 

[Bohern]

You should target a higher pH. Low pH is not desirable in most roasty styles.

would you recommend 5.4 or the 5.5 I had originally?

 

[mabrungard]

5.5 to 5.6