Sparge water additions

[2112lifeson]

Hi there! I Just brewed a british style pale ale with a burton-ish water profile. Tasted the finished product the other day and it has no hop bitterness or flavour at all. I’m wondering if maybe the large mineral addition to the sparge water may have dropped the boil PH too low and I didn’t get the proper hop isomerization. I did a 1.5oz addition of EKG at 60 and a .5oz at 15. Sulfate and chloride was at 300ppm and 60 respectively. I want to brew the recipe again. Any advice on what to do instead? Just add more hops? Add sparge minerals in the kettle in last 5 minutes? I’m not sure what to do.

 

[Silver_Is_Money]

What level of IBU's were you shooting for? The above seems to be plenty of hops for what I will initially presume to be a nominal 5 gallon recipe. Without knowing any recipe or water quantity and final batch size details I can only speculate that it should be in the ballpark of 31-33 IBU's. What were your beginning and ending boil volumes? How many lbs. of grist were in the kit?

 

[chickypad]

What was the whole recipe including the AA% of your EKG, boil volume, and final post boil volume? Depending on the AA%, handling, and age of the hops you could just be under-bittered, especially if you have a small boil volume and top off with water. You might get more responses in the recipe section.

 

[mabrungard]

The mineral additions from the sparging water should not effect wort pH very much.