rockymtnbrewer
Well-Known Member
I'm relatively new to creating my own recipes and altering water, please tell me what you think. My plan is to make a brown ale somewhere between a NE and American.
Eldorado Springs water(100%):
Calcium 11.4
Magnesium 3.4
Sodium 6.2
Chloride .97
Sulfate 20
Bicarbonate 35.5
Water additions
2 g. Gypsum
5 g. Calcium chloride
Grains
9 lbs. MO or Am. Pale
1 lb. Brown malt
.5 lb. Crystal 120
.25 lb. Roasted barley
Hops
A combination of cascade and willamette to get about 30 Ibu
Yeast
Dry yeast, have not decided.
I plan to do a single infusion mash with 3.4 gal. @165-166 (152-153) for 60 min.
Any advice would be greatly appreciated.
Eldorado Springs water(100%):
Calcium 11.4
Magnesium 3.4
Sodium 6.2
Chloride .97
Sulfate 20
Bicarbonate 35.5
Water additions
2 g. Gypsum
5 g. Calcium chloride
Grains
9 lbs. MO or Am. Pale
1 lb. Brown malt
.5 lb. Crystal 120
.25 lb. Roasted barley
Hops
A combination of cascade and willamette to get about 30 Ibu
Yeast
Dry yeast, have not decided.
I plan to do a single infusion mash with 3.4 gal. @165-166 (152-153) for 60 min.
Any advice would be greatly appreciated.