andy6026
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Can someone please advise me on how to adjust my tap water (aside from campden tablets) for the following two recipes please? Every time I try to read up on understanding water reports and water adjustments I go cross-eyed and re-read the same thing a million times without understanding it. I thank you ever so much for helping out.
Water report:
https://www.toronto.ca/wp-content/uploads/2018/05/915c-Drinking-Water-Analysis-2017-AODA.pdf
recipe #1:
-------------------------
Bob's Bitter: English Bitter
Ingredients for 10 U.S. gallons (22.7 liters)
14 lbs two-row pale malt
2.0 lbs amber malt
1.0 lbs 55° L crystal malt
0.5 lbs Special B malt
2 oz Goldings whole hops, 4.75% alpha acid (60 min.)
2 oz Fuggles whole hops, 5% alpha acid (60 min.)
2 oz Goldings whole hops, 4.75% alpha acid (40 min.)
2 oz Fuggles whole hops, 5% alpha acid (40 min.)
2 oz (Goldings whole hops, 4.75% alpha acid (15 min.)
2 oz Fuggles whole hops, 5% alpha acid (15 min.)
2 oz Goldings whole hops, 4.75% alpha acid (5 min.)
2 oz Fuggles whole hops, 5% alpha acid (5 min.)
Wyeast No. 1099 Whitbread ale yeast
Original Specific Gravity: 1.040
Final Specific Gravity: 1.010
Boiling Time: 60 minutes
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recipe #2:
Miss Vickie, Blonde Ale
9.0 lb (4.08 kg) Crisp pale malt
7.0 lb (3.18 kg) Great Western pale malt
1.0 lb (0.45 kg) Pils malt
1.0 lb (0.45 kg) white wheat malt
1.0 lb (0.45 kg) Munich malt
1.25 oz (35 g) Cascade hops (60 min)
2.0 oz (57 g) Saaz hops (15 min)
Wyeast 1968 London ESB ale yeast
Originial Specific Gravity: 1.055
Final Specific Gravity: 1.008
Boiling Time: 60 minutes
Mash grains at 150° F (66° C) for 60 minutes.
Mash grains at 150° F (66° C) for 60 minutes.
Water report:
https://www.toronto.ca/wp-content/uploads/2018/05/915c-Drinking-Water-Analysis-2017-AODA.pdf
recipe #1:
-------------------------
Bob's Bitter: English Bitter
Ingredients for 10 U.S. gallons (22.7 liters)
14 lbs two-row pale malt
2.0 lbs amber malt
1.0 lbs 55° L crystal malt
0.5 lbs Special B malt
2 oz Goldings whole hops, 4.75% alpha acid (60 min.)
2 oz Fuggles whole hops, 5% alpha acid (60 min.)
2 oz Goldings whole hops, 4.75% alpha acid (40 min.)
2 oz Fuggles whole hops, 5% alpha acid (40 min.)
2 oz (Goldings whole hops, 4.75% alpha acid (15 min.)
2 oz Fuggles whole hops, 5% alpha acid (15 min.)
2 oz Goldings whole hops, 4.75% alpha acid (5 min.)
2 oz Fuggles whole hops, 5% alpha acid (5 min.)
Wyeast No. 1099 Whitbread ale yeast
Original Specific Gravity: 1.040
Final Specific Gravity: 1.010
Boiling Time: 60 minutes
---------------------------------
recipe #2:
Miss Vickie, Blonde Ale
9.0 lb (4.08 kg) Crisp pale malt
7.0 lb (3.18 kg) Great Western pale malt
1.0 lb (0.45 kg) Pils malt
1.0 lb (0.45 kg) white wheat malt
1.0 lb (0.45 kg) Munich malt
1.25 oz (35 g) Cascade hops (60 min)
2.0 oz (57 g) Saaz hops (15 min)
Wyeast 1968 London ESB ale yeast
Originial Specific Gravity: 1.055
Final Specific Gravity: 1.008
Boiling Time: 60 minutes
Mash grains at 150° F (66° C) for 60 minutes.
Mash grains at 150° F (66° C) for 60 minutes.