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I hope you meant 1#-Roasted Barley (550 SRM) because that's what I went with!

So I take it I'm crazy for thinking of using schnapps?

Hey all, I'm thinking of doing a chocolate/cherry stout with an OG of about 1.070 and a FG of about 1.018. I've got a recipe that uses cocoa powder and cherry puree, but I'm a little worried about introducing an infection with the cherries. So I thought I might use cherry schnapps instead...

Well, different is the idea. I'm just hoping to end up with different-good rather than different-terrible.

I'm planning to do a variation of this recipe (just increase base malt) as a sweet stout. The idea is that if I increase the original gravity to 1.060 and then mash hot (156-158) and use a medium to low attenuating yeast I might end up somewhere around 1.017 or 1.020 for my final gravity, with...

Alright, I'm an idiot or something. I tasted it today, and it's great. The best beer I ever made, even. The roastiness is gone like it never existed. I don't know why it's changed so much, but I'm not going to argue about it.

just out of curiosity, what spreadsheet are you using?

This is my municipal supply. Ca = 50 Mg = 28 Na = 161 SO4 = 119 Cl = 202 Alkalinity = 177 Bicarbonate = 215 (derived from Alkalinity) I'm currently trying to brew a few English Bitters, and my last attempt wasn't spectacular. I used Jamil's ordinary bitter recipe (which I doubt is...

Just to give this thread some closure, I ended up going with 8 gallons of distilled water, 1.5 gallons of tap water, and added 4 grams each of gypsum and calcium chloride for a profile that looks like this: Ca = 64 Mg = 4.5 Na = 25 SO4 = 81 Cl = 85 Alkalinity = 28 I ended up getting 80%...

I could actually bring my water to these levels fairly easily. About 88% distilled with .75 grams of gypsum per gallon of water (7 grams for my 9.25 gallons) would get me to this: Ca = 52 Mg = 3 Na = 19 Cl = 24 SO4 = 127 Alkalinity = 21 Would it be wise to add .5 gram of baking soda to the...

Right, sorry, the middle and bottom one are the same batch, the bottom set of numbers just reflects the combination of treated mash water and untreated sparge water. In other words, the middle set is the mash, and the bottom set is the mash + sparge while ignoring any minerals gained from the...

One other option I am mulling around is diluting the local water with 59.4% distilled water and adding .324 grams of gypsum per gallon of water. That yields the following profile: Ca = 40 Mg = 11 Na = 65 Cl = 82 SO4 = 97

75% distilled, no additions Ca = 13 Mg = 7 Na = 40 Cl = 51 SO4 = 30 75% distilled, 1 gram gypsum in 2.75 gallon mash Ca = 34 Mg = 7 Na = 40 Cl = 51 SO4 = 83 75% distilled, 1 gram gypsum in 2.75 gallon mash + 6.5 gallons of 75% distilled sparge Ca = 19 Mg = 7 Na = 40 Cl = 51 SO4 = 46

So what you're basically saying (please correct me if I'm mistaken) is that I could dilute my total volume of water with 75% distilled, and then treat my 2.75 gallons of mash water with 2 grams of gypsum, giving me a mash water profile like this: Ca = 56 Mg = 7 Na = 40 Cl = 51 SO4 = 137 pH ~ 5.3...

I feel like an idiot, but it seems to me you're telling me to do two opposite things. If I add 4 grams to 9.25 gallons that's about .43 grams per gallon, so in a 2.75 gallon mash (if I treated it separately) I'd be adding 1.2 grams. If 1.2 grams in the mash is too much, then how will...

What if I were to use 75% distilled, 25% local, and then added 4 grams of gypsum to the whole 9.25 gallons (2.75 in mash, 6.5 for sparge) of water I plan to brew with? The calculators say that would give me something like this profile: Calcium = 39 Magnesium = 7 Sodium = 40 Chloride = 51...

When you say 2 grams do you mean just in the mash? It seems like that would yield a pretty high value for both Sulfate and Chloride. Though I admit I don't know the first thing about water adjustments. **Edit** If I mash with 2.75 gallons of 75% distilled and 25% local and add 1 gram...

50% Distilled Calcium = 25 Magnesium = 14 Sulfate = 59.5 Sodium = 80.5 Chloride = 101 Bicarbonate = 107.5 Alkalinity = 89 Total Hardness = 120 75% Distilled Calcium = 12.5 Magnesium = 7 Sulfate = 29.8 Sodium = 40.3 Chloride = 50.5 Bicarbonate = 53.8 Alkalinity = 44 Total Hardness = 60 85%...

My concern is that the sodium in the local water is so high, but the calcium is pretty moderate. So if I dilute the water to bring the sodium down I end up with hardly any calcium left. I've done a few batches using the local supply and they all come out with an odd flavor that I'm sure is...

I'm trying to brew an English Bitter (5 gallon batch) starting with my local municipal water supply. Recipe: 8 lbs British 2-row 8 oz crystal 120L 4 oz special roast 50L Expected SRM = 11 Municipal Water: Calcium = 50 Magnesium = 28 Sulfate = 119 Sodium = 161 Chloride = 202...