barhoc11
Well-Known Member
I am trying to mimic a low SRM, hazy, highly late addition and whirlpool hopped beer similar Tree House in Massachusetts . Every beer I have from them has fruitiness in their hops with almost no bitterness at the finish.
I am told that the water they use play a big part of this, due to the well water they use. Does anyone have any experience with making a beer this style? I have a good recipe that is full of late addition citra and cascade but I am not sure if my water profile from the Detroit area fits the bill. I am listing my water profile below and would appreciate any input on this. Thanks!
Starting Water (ppm):
Ca: 25
Mg: 7
Na: 4
Cl: 8
SO4: 18
HCO3: 96
Mash / Sparge Vol (gal): 3.5 / 5.7
RO or distilled %: 0% / 0%
Total Grain (lb): 8.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0
CaCl2: 2 / 0
MgSO4: 2 / 3.257142857
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 100 / 54
Mg: 21 / 21
Na: 4 / 4
Cl: 81 / 36
SO4: 161 / 109
Cl to SO4 Ratio: 0.50 / 0.33
I am told that the water they use play a big part of this, due to the well water they use. Does anyone have any experience with making a beer this style? I have a good recipe that is full of late addition citra and cascade but I am not sure if my water profile from the Detroit area fits the bill. I am listing my water profile below and would appreciate any input on this. Thanks!
Starting Water (ppm):
Ca: 25
Mg: 7
Na: 4
Cl: 8
SO4: 18
HCO3: 96
Mash / Sparge Vol (gal): 3.5 / 5.7
RO or distilled %: 0% / 0%
Total Grain (lb): 8.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0
CaCl2: 2 / 0
MgSO4: 2 / 3.257142857
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 100 / 54
Mg: 21 / 21
Na: 4 / 4
Cl: 81 / 36
SO4: 161 / 109
Cl to SO4 Ratio: 0.50 / 0.33