BeerSmith™ Recipes and Web Editor
eodstads 0 Shared, 4 Reviewed
eodstads
eodstads on Foodhead's wall
- 24 June 2013 - 11:30 am
I am so curious as to how your calcium/epsom salt/lactic acid additions made the beer turned out in the Saison 20130607 recipe. Are you just trying to match a water supply?
Foodhead
- 24 June 2013 - 11:34 am
Yes, we were just trying to maintain a good pH for the mash and keep ions on moderate levels, leaning a bit towards maltiness. I used EZ Water calculator (http://www.ezwatercalculator.com/) for the calculations.
Foodhead
- 24 June 2013 - 12:16 pm
Sorry, I didn't fully answer your question... We have no idea how the beer turned out yet, as it is still fermenting. :)