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Deviate from the baseline as follows:
For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3%
For beers that use roast malt (Stout, porter): Skip the sauermalz.
For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
1. 10 min on the PB2 boil - how much did you lose after cooling and in the boiling pot bottom? Or did you take it all into the fermenter?
2. Cocoa nibs: into the boil at then end before cooling or into primary?