skeezerpleezer
Well-Known Member
beersmith is software. Helps calculate temps, volumes, SG, bitterness, color, etc.
For the clarity issue make sure your getting at minimum 50ppm of calcium in your brewing water. This will ensure proper/quick yeast hop flocculation.
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Calcium is typically the principal ion creating hardness in water. It is beneficial for mashing and enzyme action and is essential for yeast cell composition. Typical wort produced with wheat or barley contains more than enough calcium for yeast health. In the mash, calcium reacts with the malt phosphates to lower the mash pH by precipitating calcium phosphate and liberating protons (H+). Calcium improves the flocculation of trub and yeast and limits the extraction of grain husk astringency. It also reduces haze and gushing potential, improves wort runoff from the lauter tun, and improves hop flavors. The ideal range for calcium ion concentration in ales may be 50 to 100 ppm although exceeding this range may cause phosphorus (an essential yeast nutrient) to precipitate excessively out of solution. Since oxalates are also precipitated through complexing with calcium, insufficient calcium in brewing water may contribute to beerstone (calcium oxalate) formation. A minimum concentration of 40 ppm calcium is recommended to reduce beerstone formation potential. Calcium concentration of less than 40 ppm can be tolerated in brewing water for beers that benefit from less mineralization (ie. pilsners and light lagers) with the understanding that additional measures may be needed to ensure adequate yeast health, beer clarification, and beerstone removal.
Brewing with very low calcium content water will not impair fermentation since barley and wheat provide sufficient calcium for yeast health. The primary difficulties with brewing with very low calcium water is that yeast flocculation may be impaired and beerstone formation may affect equipment. Both of these problems can be alleviated through practices such as lagering, filtering, and active maintenance for beerstone removal. The calcium content of brewing water should generally conform to the calcium content that the original yeast evolved to. An English yeast might expect high calcium content water while a Czech yeast might expect very low calcium content. Another consideration is that the calcium content for brewing water may be tailored to increase or decrease yeast flocculation. For example, if a yeast is known to drop out prematurely, then reducing calcium content could be employed to reduce that tendency. For most lager brewing, low calcium content water is more likely to produce better results. Brewing water with low or no calcium content can be OK for Lagers.
Increasing the calcium content of mash water is a useful tool for reducing the pH of the mash water. Calcium content has little effect on beer flavor but it is paired with anions that may increase the minerally flavor of the water when present at elevated concentrations. (Note: adding calcium to sparging water does not reduce the water’s pH or alkalinity since there are no malt phytins present. An acid must be used to reduce the alkalinity and pH of sparging water.)
Magnesium is typically the secondary ion creating hardness in water. It accentuates flavor with a sour bitterness when present at low concentration, but it is astringent at high concentration.
I swear, the more I read, the more confused I get! You guessed it, first time brewer here! This is going to be my first brew and I am picking here to throw out my question on this recipe and my first brew.
Here is the extract/PM conversion:
Batch Size: 5g
Boil Volume: 3g
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
or
Wyeast 1968
1) This is assuming a 3g boil, so if you can do a full boil remove the extra oz of hops at 60minutes. Why is this??
2) - Do all the grains go in the same grain bag?( i keep hearing steeping/partial mash like they are they same. Different temps, correct?)
3) - I would mash at 150-152 for 1 hour.
4) - If am doing a full boil, how much should my total water be in my brew kettle?
5) - if I factor 1.25qt/lb for my mash, that is 2.65 gallons of water. Then is the quanity of water I sparge with the difference between say 6 gallons( factoring in evap and trub loss) and the original 2.65 gallons?
6) - Or is there a specific amt of water I would sparge with and then just top of to 6 gallons for full boil?
7) - is sparge water always 170 degrees?
8) - Would I add my FWH after my sparge when I have reached the quantity for my boil? I am just guessing 6 gallons.
Thank you for helping out a rookie! I am so excited about getting started but I really want to make sure I am ready.
Thanks
My kegged version tastes a lot like Sculpin. I've never had the real ZD so I don't know how it is supposed to taste. Do Sculpin and ZD have similar tastes?
I got all my ingredients and am planning on brewing this Saturday. I have a question about the hops though. When I plug the recipe into Beersmith, the calculated IBU is 90. ZD IBU is 50. Am I missing something?
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Don't worry about Beersmith and don't scale back the hops. You won't regret it this is a great beer per original recipe. I did a split batch with S04 and S05, hard to tell which one I liked better. Gonna take another week in each keg before I decide.
Don't worry about Beersmith and don't scale back the hops. You won't regret it this is a great beer per original recipe. I did a split batch with S04 and S05, hard to tell which one I liked better. Gonna take another week in each keg before I decide.
Drank a couple more of mine tonight, they're 2 weeks bottled carbed and this is just a Citra bomb with just the right amount of grain/malt backbone actually mine dropped low for FG so it's a little drier I guess but I like my IPA's that way I think the hops shine through better. Mine finished at 7.1% and is dangerously drinkeable.
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