thehaze
Well-Known Member
Hi,
Here's what I've been working for the past couple of weeks:
85% Vienna
7.5% Black Malt
7.5% Roasted Rye
OG: 1.051 / FG: 1.009 / 5.5% ABV / 45 IBUs
Mash Water---> Ca: 55 ppm / Mg: 5 ppm / Na: 15 ppm / SO4: 30 ppm / Cl: 90 ppm
Kettle and whirlpool hops: 60% Topaz, 20% Waimea, 20% Rakau
Dry hopping hops: 70% Topaz / 15% Waimea / 15% Rakau
I didn't include any Crystal malt, as I don't like it in hop-forward beers. The Black Malt is a favourite of mine. I just like what it brings to the table in a dark beer, be it a Black IPA or Stout/Porter. The Roasted Rye is another favourite, as its flavours are mellow and smooth, without being too much. It also helps it's huskless.
Two things ( that in my mind are related ) I am unsure about, which is why I am seeking advice from you. 45 IBUs seems like much, but with a mash water profile like mine, woudl it feel smoother?
Do high IBUs clash with chloride leaning water?
Thank you.
Here's what I've been working for the past couple of weeks:
85% Vienna
7.5% Black Malt
7.5% Roasted Rye
OG: 1.051 / FG: 1.009 / 5.5% ABV / 45 IBUs
Mash Water---> Ca: 55 ppm / Mg: 5 ppm / Na: 15 ppm / SO4: 30 ppm / Cl: 90 ppm
Kettle and whirlpool hops: 60% Topaz, 20% Waimea, 20% Rakau
Dry hopping hops: 70% Topaz / 15% Waimea / 15% Rakau
I didn't include any Crystal malt, as I don't like it in hop-forward beers. The Black Malt is a favourite of mine. I just like what it brings to the table in a dark beer, be it a Black IPA or Stout/Porter. The Roasted Rye is another favourite, as its flavours are mellow and smooth, without being too much. It also helps it's huskless.
Two things ( that in my mind are related ) I am unsure about, which is why I am seeking advice from you. 45 IBUs seems like much, but with a mash water profile like mine, woudl it feel smoother?
Do high IBUs clash with chloride leaning water?
Thank you.
