Ike
nOob for life
- Joined
- Jan 9, 2015
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SO, I tend to be a run-of-the-mill ales and IPAs kind of guy. I've brewed two stouts so far, both of which seem to have turned out OK. For the record, I do full boil sized BIAB.
BUT, I'm kicking it up a notch and trying to brew marubozos RIS (HBT 2011 award winner). This is a much bigger stout than I've ever done. As others also have, I'm struggling a bit with water chemistry. Usually, I start with distilled water from the store, then build the water up using Brewer's Friend's water caculator as a guide. In order to meet BF's "stout" profile, I need to use a fair amount of salts, including a rather hefty 13g of chalk. After/In addition to that, I'm having to add 2% acid malt AND 60ml 10% Phosphoric to get the mash pH where I want it.
Enter the idea of adding roasted/dark malts late in the mash. AHA! Apparently, my pH problems are solved!
BUT: here's the question. Do I still add all those salts to the full mash?
1.) OR, do I use salts more typical for the fermenting of 17 pounds of 2-row, which is basically what this is without all the dark grains, and just skip the rest?
OR
2.) Do I salt for the paler brew as above for the mash, then add the remainder of the salts with the darker grains (i.e. 10-15 mins before end of mash)?
As you can imagine, just mashing the 2-row with the "stout" salt additions makes the pH target even HARDER to hit, so I don't think that's the answer. BUT, I've been wrong before...
Thanks;
Ike
P.S. recipe thread here: https://www.homebrewtalk.com/showthread.php?t=238807
BUT, I'm kicking it up a notch and trying to brew marubozos RIS (HBT 2011 award winner). This is a much bigger stout than I've ever done. As others also have, I'm struggling a bit with water chemistry. Usually, I start with distilled water from the store, then build the water up using Brewer's Friend's water caculator as a guide. In order to meet BF's "stout" profile, I need to use a fair amount of salts, including a rather hefty 13g of chalk. After/In addition to that, I'm having to add 2% acid malt AND 60ml 10% Phosphoric to get the mash pH where I want it.
Enter the idea of adding roasted/dark malts late in the mash. AHA! Apparently, my pH problems are solved!
BUT: here's the question. Do I still add all those salts to the full mash?
1.) OR, do I use salts more typical for the fermenting of 17 pounds of 2-row, which is basically what this is without all the dark grains, and just skip the rest?
OR
2.) Do I salt for the paler brew as above for the mash, then add the remainder of the salts with the darker grains (i.e. 10-15 mins before end of mash)?
As you can imagine, just mashing the 2-row with the "stout" salt additions makes the pH target even HARDER to hit, so I don't think that's the answer. BUT, I've been wrong before...
Thanks;
Ike
P.S. recipe thread here: https://www.homebrewtalk.com/showthread.php?t=238807