BeerSmith™ Recipe Cloud

Notes

Upped darkness a little. Using Light Melanoidin instead of Melanoidin (none in stock). Switched to RO Mash In 68, dropped to 65.5. 15 mins at 72C 9th January: racked 15 litres onto half an medium-plus oak spiral. Water aiming for brown beer mash and adjusted for Brown Malty to get absolute Calcium level and then Chloride Sulphate ratio Mash Water 23 litres Mash pH Guidance Sparge Water 28 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7 Tart or crisp : 5.2-5.3 Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0 Phosphoric Acid Strength % 85 Phosphoric Acid Addition 0.02 ml/litre Need 0.5 ml in mash 7.9 ml in sparge CaCl2 Addition 0.13 g/litre Need 3.0 g in mash 3.64 g in sparge Gypsum Addition 0.098 g/litre Need 2.3 g in mash 2.74 g in sparge Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Gives an estimated Mash pH of 5.45 And absolute ion values of Ratio Guidance Ca 59 ppm Very bitter >2 Cl2 67 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 56 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 0 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 0.83 Target ratio 0.83 CL2/SO4 ratio 1.20