BeerSmith™ Recipe Cloud

Notes

Mash in 63.3 dropped to 61.5C over 80 mins. Upped to 69C, no room to go higher. Left for 30 mins to get best conversion. Use yeast cake from smoked schwartzbier. Pre-boil gravity was 10 points down, so added a kilo of sugar but only after falme out (as had to go to shop) Added 21g heavy toast oak cubes to 14.5kg beer at kegging Water - aiming for dark mash pH and Munich Ca/SO4 ratio of 2.3, but using tap water so not absolute values MMash Water 22 litres Mash pH Guidance Sparge Water 33 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7.4 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 0.48 ml/litre Need 10.6 ml in mash 20.4 ml in sparge CaCl2 Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Gypsum Addition 0.056 g/litre Need 1.2 g in mash 1.85 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 140 ppm Very bitter >2 Cl2 55 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 126 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 10 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 2.30 Target ratio 2.30 And absolute ion values of Ratio Guidance Ca 152 ppm Very bitter >2 Cl2 58 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 134 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Malty 0.75 SO4/CL2 ratio 2.32 Very Malty 0.5 Target ratio 2.30 CL2/SO4 ratio 0.43