Navy_Chief
Well-Known Member
I wanted to check and see what everybody's thoughts on the below water adjustments for an Oatmeal Stout:
Grain Bill
7 lbs Pale Ale (Crisp) (4.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
12.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM)
12.0 oz Crystal Light - 45L (Crisp) (45.0 SRM)
12.0 oz Pale Chocolate (Crisp) (400.0 SRM)
6.0 oz Carafa II (412.0 SRM)
6.0 oz Roasted Barley (Simpsons) (550.0 SRM)
Water
Starting Profile ppm
Ca 35
Mg 13
Na 2
SO4 6
Cl 3
HCO3 163
Mash Mineral Additions
Gypsum 0.5g
Calcium Chloride 1.1g
Sparge Mineral Additions
Gypsum 0.7g
Calcium Chloride 1.5g
Finished Profile ppm
Ca 66
Mg 13
Na 2
SO4 28
Cl 41
HCO3 163
Hardness 218 (ppm as CaCO3)
Alkalinity 135 (ppm as CaCO3)
RA 80
SO4/Cl 0.68
Batch Volume 5.00 Gallons
Total Mash 3.63 Gallons
Total Sparge 4.94 Gallons
Potential Sparge Acid Addition (Normally Needed)
3ml Lactic 88.00%
I will be checking the pH of the sparge water and the mash prior to making any adjustments to that, but I will have baking soda and 88% Lactic Acid on standby to make any small moves that are necessary. I am shooting for a mash pH of about 5.4 at room temperature.
Grain Bill
7 lbs Pale Ale (Crisp) (4.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
12.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM)
12.0 oz Crystal Light - 45L (Crisp) (45.0 SRM)
12.0 oz Pale Chocolate (Crisp) (400.0 SRM)
6.0 oz Carafa II (412.0 SRM)
6.0 oz Roasted Barley (Simpsons) (550.0 SRM)
Water
Starting Profile ppm
Ca 35
Mg 13
Na 2
SO4 6
Cl 3
HCO3 163
Mash Mineral Additions
Gypsum 0.5g
Calcium Chloride 1.1g
Sparge Mineral Additions
Gypsum 0.7g
Calcium Chloride 1.5g
Finished Profile ppm
Ca 66
Mg 13
Na 2
SO4 28
Cl 41
HCO3 163
Hardness 218 (ppm as CaCO3)
Alkalinity 135 (ppm as CaCO3)
RA 80
SO4/Cl 0.68
Batch Volume 5.00 Gallons
Total Mash 3.63 Gallons
Total Sparge 4.94 Gallons
Potential Sparge Acid Addition (Normally Needed)
3ml Lactic 88.00%
I will be checking the pH of the sparge water and the mash prior to making any adjustments to that, but I will have baking soda and 88% Lactic Acid on standby to make any small moves that are necessary. I am shooting for a mash pH of about 5.4 at room temperature.