BeerSmith™ Recipe Cloud

Taste Notes

**Next batch remove .5gal top up. This was the roasted malt steep addition.

Notes

##Equipment Changes/Notes 1. Updated equipment profile and mash profile. Actually measured dead spaces and boil off etc. Boil off is 1.5gal/hr. 2. **Next batch remove .5gal top up. This was the roasted malt steep addition. 3. Mash tun addition pulls from sparge to make qt/lb accurate. 4. Lauter tun dead space adds to total water but to mash addition (modify this to adjust preboil inaccuracies) 5. Loss to trub adds to sparge (modify this to adjust as measured into fermenter inaccuracies) 6. Beersmith boil volume is at beginning of boil. Hot, not cold. 7. 6gal Better bottle increments match graduated bucket. 6gal plastic fermenter (5gal mark) adjusted to match. 9. Boil volume was .375 low. Added .25gal to lauter tun dead space, this will add more to mash. 10. pH needs checking i hit target w/o adding lactic acid. When calculating for no acid addition pH should have been 5.7. 11. Got stuck drain on boil. Need to whirlpool, as a result .5gal was left in kettle, planned on .375. Added .375gal to trub loss to account for hydrometer samples, pump loss etc. 12. Add all acid to brewing water prior to heating in order to achieve the alkalinity targeted by brewing water calculations. 13. Consider buying calcium chloride and ##Design -LHBS- $72.48 -Northern Brewer- $53.37 Free 2 week shipping -Morebeer- $48.01+Shipping=$57.53 (Free shipping over $59.00) -pH 5.5-5.6 -Regarding the chloride and sulfate levels, the evidence suggests that the water that Guinness used probably had roughly 20 ppm chloride and sulfate each. The evidence from water out of the Liffey River suggests that it also provides about 20 ppm chloride, but the sulfate level may be around 50 ppm. In both cases, those levels are low. I think a balanced ratio (1:1) of sulfate and chloride is a safe starting point. If that beer is not dry enough, increasing the sulfate level to provide about a 2:1 ratio may be prudent. Still low, but clearly sulfate should be a component of the water. Remember sulfate is not really a 'bitterness' provider, it is a 'dryness' provider and that allows more perception of bitterness in beer. -Moderately hard water is all you really want for brewing (Ca around 50 ppm). Above that, there is little enhancement or advantage. You will find that the color-based water profiles in Bru'n Water have relatively moderate calcium levels for that reason. #Starter Pitched 180-220 billion cells in Irish Stout Pitched one packet of S-04 in best bitter. ##Brew Day -Cold steeped roasted malts (2qt/lb) 2.5qt RO for 36hrs. Remove this from sparge water. --Removed 2.5qt from calculated sparge. Changed sparge volume in Bru n Water. Ferment 67F -pH 5.5 w/o acid addition. Target was 5.6. Modify Bru n water to source water being RO. -Strike temp was 1.5-2 deg low. ##Post Brew Day #Stout -Color was a bit off, cold steeped 6oz roasted barley (300srm) in .5qt, put in fridge for 24hrs. -Made a 1.5L starter, ended up with 1.3. Continued to add lactic acid to achieve 4.3-4.7pH. 1.2ml per 1300L starter achieved 4.4pH. Pitched 10fl oz of Chobani mango drink- contains S.Thermophilus, L. Bulgaricus, L Acidophilus, Bifidus and L. Casei. Starting pH 4.4. -Cold crashed for a few hours, decant off yougart. -Strain cold steeped roasted barley and blended to decanted sour. pH measured 3.8. 1000ml. Pitched fresh krausen from Travis' cascade blonde East Coast Ale (White Labs #WLP008). Ferment for X days. -Added sour to primary day 9 of primary. #English Bitter -Thawed then added 3lbs of Best Value Frozen Mango chunks, 7days after pitching. -Added 1 dram of mango and remaining dry hops day 10 of primary.