undergroundbrewer
Active Member
This may sound like a "duh" kind of question, but I'm attempting to brew a golden stout but curious what kind of water profile I should be going for? I'm thinking I should just go with a traditional stout profile, but not sure if I need to account for the different malt profile.
Here's my mash bill:
4 lb pilsner
4 lb pale malt
3 lb munich malt
2 lb flaked oats
4 oz brown malt
RO Water
2g epsom salt
4g calcium chloride
.55g salt
.5g gypsum
7 ml lactic acid
This puts the mash at an estimated PH of 5.22, with the rest of the profile as follows:
Calcium: 63ppm
Mag: 10
Sodium: 11
Sulfate: 55
Chloride: 119
Bicarbonate: 0
I'm really going for the malty mouthfeel, as I've had trouble achieving this in the past when I've brewed stouts using RO water. I've never messed with salt (regular or epsom), but I understand having magnesium (10-40ppm) is beneficial for yeast health. Personally I try to keep it to gypsum / calcium chloride to keep it simple, but wondering if these additions will help get this brew over the edge to greatness
Any thoughts would be appreciated!
Here's my mash bill:
4 lb pilsner
4 lb pale malt
3 lb munich malt
2 lb flaked oats
4 oz brown malt
RO Water
2g epsom salt
4g calcium chloride
.55g salt
.5g gypsum
7 ml lactic acid
This puts the mash at an estimated PH of 5.22, with the rest of the profile as follows:
Calcium: 63ppm
Mag: 10
Sodium: 11
Sulfate: 55
Chloride: 119
Bicarbonate: 0
I'm really going for the malty mouthfeel, as I've had trouble achieving this in the past when I've brewed stouts using RO water. I've never messed with salt (regular or epsom), but I understand having magnesium (10-40ppm) is beneficial for yeast health. Personally I try to keep it to gypsum / calcium chloride to keep it simple, but wondering if these additions will help get this brew over the edge to greatness
Any thoughts would be appreciated!