PajasOtter
Member
- Joined
- Dec 13, 2021
- Messages
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I don't know if this is the right forum, but I'm about to brew my #5 batch and that has to classify me as a beginner, so I should't be too off!
On Saturday, the plan is to brew something with the sweet character of british malt but with a kick of american hops. Method-wise I'm going to use BIAB with no sparge. I've ordered the following ingredients:
Then boil with the following:
Now to the questions:
Oh, I also bought some calcium sulfate and calcium chloride. My water analysis is like this:
Calcium: 20 ppm
Magnesium: 5,2 ppm
Sodium: 22 ppm
Chloride: 15 ppm
Sulfate: 10 ppm
Bicarbonate: 94 ppm
Sulfate/Chloride ratio: 0,67
Hardness: 71
Alkalinity: 77
Residual Alkalinity: 60
Perhaps I should increase the sulfate a bit. I know Burton-upon-Trent has about 710:30 which might be a bit extreme (that much sulfate is laxative according to Martin Bruun!). But maybe increase sulfate to 300 ppm?
I know it's a lot of questions here, but what the hell, this is a forum for beer nerds such as myself, so what could possibly go wrong with asking?
On Saturday, the plan is to brew something with the sweet character of british malt but with a kick of american hops. Method-wise I'm going to use BIAB with no sparge. I've ordered the following ingredients:
- 5 kg maris otter
- 1 kg Weyermann Carapils
- 1 kg Weyermann Caramünch 2
- 1 kg wheat malt
- 2 pkgs of Lallemand Notthingham dry yeast
- 100 g Challenger
- 100 g Cascade
- 100 g Amarillo
- 4,5 kg (9.9 lbs, 91.8 %) maris otter
- 200 g (0.44 lbs, 4.1 %) Carapils (a.k.a Carafoam)
- 200 g (0.44 lbs, 4.1 %) Caramünch 2
Then boil with the following:
- 40 g (0,088 lbs) Challenger at 60 min
- 10 g (0,022 lbs) Challenger at 20 min
- 50 g (0,11 lbs) Cascade at 0 min
Now to the questions:
- Does this make sense at all...?
- Would you recommend changing anything in the mash? Perhaps add a bit of wheat malt to get more foam? Or change the temperature? Perhaps do some rests at certain degrees?
- What about the hops? I really like english IPA:s but I also like the flowery tones of American hops. I bought some amarillo that I could use now, or store in the fridge for later brews. What about dry hopping....? I have never done that. Would it make sense to add some Cascade or Amarillo to the fermentation bucket?
Oh, I also bought some calcium sulfate and calcium chloride. My water analysis is like this:
Calcium: 20 ppm
Magnesium: 5,2 ppm
Sodium: 22 ppm
Chloride: 15 ppm
Sulfate: 10 ppm
Bicarbonate: 94 ppm
Sulfate/Chloride ratio: 0,67
Hardness: 71
Alkalinity: 77
Residual Alkalinity: 60
Perhaps I should increase the sulfate a bit. I know Burton-upon-Trent has about 710:30 which might be a bit extreme (that much sulfate is laxative according to Martin Bruun!). But maybe increase sulfate to 300 ppm?
I know it's a lot of questions here, but what the hell, this is a forum for beer nerds such as myself, so what could possibly go wrong with asking?