Hi Guys, I've been brewing for a few years and have overall been happy with the quality of my beers but there has always been something a little lacking so I'm starting to look into my water. I got a water analysis done which came back with the following info:
pH: 6.57
Nitrate: 41.70
Total Hardness (as CaCO3): 186.00
Calcium: 61.76
Magnesium: 9.88
Chloride: 23.56
Sulphate: 34.01
Alkalinity (as CaCO3): 86.00
I've found stouts I've brewed in the past have been a little acrid and have avoided brewing them too much. I have a feeling I need to adjust my pH to account for the darker malts in my recipes but am not sure how best to go about this.
I have the following recipe, loosely based on a Ten Fidy clone, I was wondering if anyone would be able to point me in the right direction to a smooth imperial stout like the original Ten Fidy?
Maris Otter - 4.1kg (40.6%)
Munich - 1.6kg (15.8%)
Flaked Oats - 1.2kg (11.9%)
Crystal 30L - 0.8kg (7.9%)
Crystal 160L - 0.8kg (7.9%)
Chocolate - 0.8kg (7.9%)
Roasted Barley - 0.8kg (7.9%)
Shooting for a mash temp of 66 celsius, 65 IBUs, OG of 1.108 based on a 90 min boil and 65% efficiency.
Any pointers much appreciated, cheers!
pH: 6.57
Nitrate: 41.70
Total Hardness (as CaCO3): 186.00
Calcium: 61.76
Magnesium: 9.88
Chloride: 23.56
Sulphate: 34.01
Alkalinity (as CaCO3): 86.00
I've found stouts I've brewed in the past have been a little acrid and have avoided brewing them too much. I have a feeling I need to adjust my pH to account for the darker malts in my recipes but am not sure how best to go about this.
I have the following recipe, loosely based on a Ten Fidy clone, I was wondering if anyone would be able to point me in the right direction to a smooth imperial stout like the original Ten Fidy?
Maris Otter - 4.1kg (40.6%)
Munich - 1.6kg (15.8%)
Flaked Oats - 1.2kg (11.9%)
Crystal 30L - 0.8kg (7.9%)
Crystal 160L - 0.8kg (7.9%)
Chocolate - 0.8kg (7.9%)
Roasted Barley - 0.8kg (7.9%)
Shooting for a mash temp of 66 celsius, 65 IBUs, OG of 1.108 based on a 90 min boil and 65% efficiency.
Any pointers much appreciated, cheers!
