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Unfortunately, I don't. I plan on buying a a pH meter before my next batch. Finally got around to brewing this on Saturday. After using ez water calculator and the report I posted, I added: Strike water: Gypsum: 2g CaCl: 5g Epsom salt: 1g Sparge: Gypsum: 1.7g CaCl: 4.4g Epsom...

Ok cool. I ended up getting 5.4oz of acid malt. Adding all of that would drop the pH to 5.38 and be 3.2% of the total weight. If this seems fine I'm gonna go for it.

Hi everyone. I'm brewing a batch tomorrow and need some help with my water profile. It's my first time brewing a NE style double IPA (also my first time adjusting the water profile) and I think I have a solid resulting profile. Only problem is my pH is still higher than I want. I't at 5.46 when...

Haven't used any water software. What program do you use? Also are those numbers for a 5 gallon batch or 3.5?

I'll post my final revision next week when I brew. I was looking for the water profile in south Baltimore and found this posted on an old BA thread: pH: 7.7 Total Dissolved Solids (TDS) Est, ppm: 190 Electrical Conductivity, mmho/cm: 0.32 Cations / Anions, me/L: 2.6 Ca: 23ppm Mg...

You don't get any grassy flavors from letting your first addition dry hops sit for 9 days?

Looks awesome. Thanks for mentioning the malted vs flaked oats difference btw. It's something I've wondered about but didn't bring up in this thread. What dry hop schedule do you go with? I've read so many varying responses... Don't dry hop for more than a few days, dry hop in the keg, dry...

Whoops, meant to put Apollo for 60 instead. Updated it again.

Updated recipe: Recipe Specifications - Batch size: 3.5 gallons - Estimated Color: 5.1 SRM - Estimated OG: 1.082 SG - Estimated IBU: 49.1 IBUs - Estimated IBU/SG ratio: 0.818 - Mash @ 150 deg. fahrenheit for 60 min - Boil Time: 60 Minutes - Yeast: London Ale III Grain bill - 7 lbs...

Splitting the crystal grains to half 10/half 20 should be the same or pretty similar to crystal 20 right? It's not in my beer smith (though I think I can add it) and I'm not sure if my LHBS has it. Also, how would that dry hop schedule compare to splitting them up into two? Maybe something like...

I haven't looked into the water profile yet. Planning on getting distilled or RO then maybe adding gypsum and calcium chloride. Still need to do more research though. Definitely want to get a TDS meter so I don't have to use distilled for larger batches. As far as the yeast, I've only really...

Are you referring to the hops/IBU suggestions or is the grain bill off as well?

Where did you read that about the IBUs and which breweries? This is my first time also really paying attention to IBUs so I'm curious.] According to beersmith the IBUs are now 42.8 after removing the Apollo and cutting the whirlpool time from 45 minutes to 20. Adding .25oz of Appollo with the...

Where were your IBUs? I just removed the 60 min bittering hop and replaced with 1/2oz of citra fwh in beersmith and it bumped the IBUs to 90. I haven't bought any of the hops yet and am going off of beer smith's numbers which may inaccurate. I'm also leaning towards the changing the...

Knocked down the 2 row, doubled the oats, added a tiny bit of bittering. Recipe Specifications - Batch size: 3.5 gallons - Estimated Color: 5.3 SRM - Estimated OG: 1.081 SG - Estimated IBU: 82 IBUs - Estimated IBU/SG ratio: 1.014 - Mash @ 150 deg. fahrenheit for 60 min - Boil Time: 60...

Thanks for the feedback everyone. I was thinking about this too. Which do you think would be a better approach: adding any of the hops I'm currently using at around 20 min into the boil would, or adding a tiny amount of bittering hops at 60?

This will be my first time brewing this style. Let me know if you guys (and girls) have any feedback before I run to the LHBS. Recipe Specifications - Batch size: 3.5 gallons - Estimated Color: 5.5 SRM - Estimated OG: 1.081 SG - Estimated IBU: 66 IBUs - Estimated IBU/SG ratio: 0.818 -...

I'm brewing a yeti clone later this week, and decided last minute to make it a chocolate stout. Here's the recipe: - 16 lb. Rahr 2-row - 1 lb. Crystal Malt (120 L) - 12 oz. Chocolate Malt - 12 oz. Black Patent Malt - 10 oz. Roasted Barley - 8 oz. Flaked Wheat - 8 oz. Flaked Rye - 1.25...

I've been AG brewing for almost a year now, but didn't start iodine testing until recently. Last night I added iodine to a sample to check the conversion and dumped it in the mash tun (out of habit since I use the same pyrex for the vorlauf). It was only a few drops, so I wasn't worried about it...