BeerSmith™ Recipe Cloud

Notes

Mash In 66.5Cdropped to 65 over 60 mins Glycoprotien rest reached 71C. No room for mash out. Whirlpool at 80C dropped to 72C Water aiming for mash ph5.4 and Brown Balanced SO4/Cl2 1.3 ratio with a 150 SO4 absolute Had to increase mash volume to get pH to 5.4, and remove crystal and roast from initial mash Mash Water 27 litres Mash pH Guidance Sparge Water 21.1 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7.3 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 ml/litre Need 0.0 ml in mash 6.1 ml in sparge CaCl2 Addition 0.12 g/litre Need 3.2 g in mash 2.53 g in sparge Gypsum Addition 0.09 g/litre Need 2.4 g in mash 1.90 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 5.40 And absolute ion values of Ratio Guidance Ca 192 ppm Very bitter >2 Cl2 116 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 151 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 10 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 1.30 Target ratio 1.27 CL2/SO4 ratio 0.77