str1p3s
Well-Known Member
- Joined
- Jan 5, 2016
- Messages
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Hey all,
I'm brewing up a scottish ale tomorrow based on MadTree Thundersnow (Local to Cincinnati, delicious!). I'm having trouble with the water and I'm afraid I'm adding too much baking soda to get the pH up.
I had to substitute special b for extra special malt and chocolate for dark chocolate in the recipe I got from MadTree's website based on what was available.
Grain bill, 5.5 gallons:
11 lb 5 oz 2 Row Pale Malt Base Malt 2L
1 lb 2oz crystal 90 Crystal Malt 90L
13oz special b Crystal Malt 180L
13 oz victory Crystal Malt 25L
6 oz melanoiden Crystal Malt 20L
5 oz chocolate Roast Malt 350L
5 oz chocolate rye Roast Malt 250L
additions to distilled water:
.65 grams/gal Gypsum (5.6g total)
.6 grams/gal Calcium Chloride (3.1g total)
1.35 grams/gal baking soda (6.4g total (mash only))
bru'n water says the pH will be 5.33 but it puts the bicarbonates at 259 and sodium at 98 which I'm reading could be too high.
I've read that darker beer should have a higher pH closer to 5.5 also so I'm kind of stumped.
Should I roll with this? Go with a lower pH? Use more baking soda and some lactic to get the pH to 5.5 and lower bicarbonates?
Anyone have any input/advice?
I'm brewing up a scottish ale tomorrow based on MadTree Thundersnow (Local to Cincinnati, delicious!). I'm having trouble with the water and I'm afraid I'm adding too much baking soda to get the pH up.
I had to substitute special b for extra special malt and chocolate for dark chocolate in the recipe I got from MadTree's website based on what was available.
Grain bill, 5.5 gallons:
11 lb 5 oz 2 Row Pale Malt Base Malt 2L
1 lb 2oz crystal 90 Crystal Malt 90L
13oz special b Crystal Malt 180L
13 oz victory Crystal Malt 25L
6 oz melanoiden Crystal Malt 20L
5 oz chocolate Roast Malt 350L
5 oz chocolate rye Roast Malt 250L
additions to distilled water:
.65 grams/gal Gypsum (5.6g total)
.6 grams/gal Calcium Chloride (3.1g total)
1.35 grams/gal baking soda (6.4g total (mash only))
bru'n water says the pH will be 5.33 but it puts the bicarbonates at 259 and sodium at 98 which I'm reading could be too high.
I've read that darker beer should have a higher pH closer to 5.5 also so I'm kind of stumped.
Should I roll with this? Go with a lower pH? Use more baking soda and some lactic to get the pH to 5.5 and lower bicarbonates?
Anyone have any input/advice?