twd000
Well-Known Member
putting together a recipe to get a Dry Irish Stout into the kegerator within the next two weeks
I've read some confusing recommendations and I'm looking for feedback
-should I leave the roasted barley out of the mash initially, then toss it on top of the grain bed just before hoisting the BIAB? I've never done this before, but I read it gives a darker color without affecting mash pH as much?
-I used the Dark,Balanced profile in MME. Is this appropriate for a dry, roasty flavor with 40 IBUs of bitterness? I plan to ferment with Nottingham yeast. 1:1 Sulfate:Chloride ratio?
-I've never used Epson salts or Baking Soda in my mash water, but this is close the to Dark,Balanced profile as I can get with my base water. It seems counter-productive to add 2.3 mL lactic acid plus 2g baking soda, which have opposite effects on pH. My base water has only 17 ppm sodium, and I read 30-60 ppm sodium can be desirable. Should I drop the baking soda and use table salt to get sodium and chloride levels?
I've read some confusing recommendations and I'm looking for feedback
-should I leave the roasted barley out of the mash initially, then toss it on top of the grain bed just before hoisting the BIAB? I've never done this before, but I read it gives a darker color without affecting mash pH as much?
-I used the Dark,Balanced profile in MME. Is this appropriate for a dry, roasty flavor with 40 IBUs of bitterness? I plan to ferment with Nottingham yeast. 1:1 Sulfate:Chloride ratio?
-I've never used Epson salts or Baking Soda in my mash water, but this is close the to Dark,Balanced profile as I can get with my base water. It seems counter-productive to add 2.3 mL lactic acid plus 2g baking soda, which have opposite effects on pH. My base water has only 17 ppm sodium, and I read 30-60 ppm sodium can be desirable. Should I drop the baking soda and use table salt to get sodium and chloride levels?
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