Tpost704
Active Member
Hello All,
I am going on my 6th batch of home brew and I think I'm going to give all grain brewing a shot via the brew in a bag method. I came across BierMuncher's Centennial Blonde recipe and thought it would be a good candidate for this brew. I have included the recipe below. I got my tap water tested and the results were extremely alkaline. I have decided to use all RO water and make additions to get to my target profile. My plan was to do a 5 gallon batch with a 1.5 qt/lb water to grain ratio for the mash. I have a 15 gallon kettle so space is not an issue. I was then going to dunk sparge and boil as usual. My question is what water additions would you recommend I make to the mash water. I have been playing around with Brun' Water but am still learning what it's all about. Also, I was going to dunk sarge in plain RO water with no additions. Should I consider adding salt additions during the boil? Any insight would be much appreciated. Thanks!
****5 Gallon Batch****
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes.
I am going on my 6th batch of home brew and I think I'm going to give all grain brewing a shot via the brew in a bag method. I came across BierMuncher's Centennial Blonde recipe and thought it would be a good candidate for this brew. I have included the recipe below. I got my tap water tested and the results were extremely alkaline. I have decided to use all RO water and make additions to get to my target profile. My plan was to do a 5 gallon batch with a 1.5 qt/lb water to grain ratio for the mash. I have a 15 gallon kettle so space is not an issue. I was then going to dunk sparge and boil as usual. My question is what water additions would you recommend I make to the mash water. I have been playing around with Brun' Water but am still learning what it's all about. Also, I was going to dunk sarge in plain RO water with no additions. Should I consider adding salt additions during the boil? Any insight would be much appreciated. Thanks!
****5 Gallon Batch****
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes.