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Brewster 0 Shared, 1 Reviewed
Brewster
bumpskier1 on bumpskier1's wall
- 16 May 2014 - 12:26 am
I am glad that you liked it. I get the Amarillo extract from Russian River Brewing, but you can order it from Yakima Valley Hops (http://www.yakimavalleyhops.com/product_p/extractco2cans.htm) Regarding the acid malt, I would start with 1 to 1.5 pounds, then adjust with lactic acid to reach a mash pH of 5.0-5.2. The boil will drop the pH a little and that should put you at the right pre-fermentation pH to finish you up around 4.5-4.6 pH post fermentation.
I am sorry I can't say for sure what it will actually take to get the pH down to 5.2 without knowing in detail your water profile in detail. Just try to make sure you add a bit of gypsum in the mash and the boil to keep the sulfate ratio higher than the chloride.
I hope the beer goes well.
Take care.
Carlo
I am sorry I can't say for sure what it will actually take to get the pH down to 5.2 without knowing in detail your water profile in detail. Just try to make sure you add a bit of gypsum in the mash and the boil to keep the sulfate ratio higher than the chloride.
I hope the beer goes well.
Take care.
Carlo
losman26 on bumpskier1's wall
- 15 May 2014 - 2:42 pm
Myrcene in Time recipe questions.
I have made this twice, and both times it was excellent, although not the same as yours. Where can you buy Amarillo extract? Also, I'm unsure as as tohow much acid malt I should add or how much lactic acid. What Ph are shooting for? My water's Ph is 7.8.
I have made this twice, and both times it was excellent, although not the same as yours. Where can you buy Amarillo extract? Also, I'm unsure as as tohow much acid malt I should add or how much lactic acid. What Ph are shooting for? My water's Ph is 7.8.
I'm planning on brewing a 10 gal batch of this next week, so any help would be greatly appreciated.
Thanks.