Thu Oct 16, 2014 3:26 am
Along with the great advice so far, I've found that a pre-boil pH of less than 5.40 for hoppy beer will give better hop flavor. Tweak your process up stream with that goal in mind. Even if you miss it high next time, acidify the kettle. Astringent flavor can come from sparging grain and also boiling hops. The water profile you posted looks good except the Chloride is getting high. Staying under 90 ppm for any beer is best in my experience.
Next:
Fermenting: Cider, Azacca Oat Pils, Egregious-ish, Lambic, Carrot Blossom Cedar Mead, Brett Helles
Drinking: RIS, Doppelbock, Sauerkraut Gose, Lambic, Brett Blonde, Kriek, Saison, Rye Berliner
Barrel aged: RIS, Rye Barleywine, Tripel
