Beer Forum

Er, tasted.
yep, yup, yep,yep

The morebeer.com pdf version of this recipe is a tad different FYI. Just to clarify: dry hops are added to primary fermentation?

TastyMcD wrote:

Bprind01 wrote:......Also, I'm wondering if Tasty does water adjustments for this recipe? .....

He does: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

Tasty

Is this to say that there is no carbonates via CaCO3 or NaHCO3 added to the RO water? What are the salt additions to get these contents?

Also, should this be equating to a negative RA? Seems like the dark malts would drive the mash to the acidic range, but I'm nowhere near an expert on brewing water.

I'm still learning, so go easy on me. I'm halfway through Hour 3 of the Brew Strong Water-ganza.

Thanks for the help in advance.

JoeBeer100 wrote:

TastyMcD wrote:

Bprind01 wrote:......Also, I'm wondering if Tasty does water adjustments for this recipe? .....

He does: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

Tasty

Is this to say that there is no carbonates via CaCO3 or NaHCO3 added to the RO water? What are the salt additions to get these contents?

Also, should this be equating to a negative RA? Seems like the dark malts would drive the mash to the acidic range, but I'm nowhere near an expert on brewing water.

I'm still learning, so go easy on me. I'm halfway through Hour 3 of the Brew Strong Water-ganza.

Thanks for the help in advance.

I add CaSO4, MgSO4, NaCl, and CaCl2. The mash Ph was always normal when I used to check it. The beer tastes good enough so I've never listened to the water shows. Tasty

TastyMcD wrote:I add CaSO4, MgSO4, NaCl, and CaCl2. The mash Ph was always normal when I used to check it. The beer tastes good enough so I've never listened to the water shows. Tasty

Thank you for the help, Tasty!