jakey.goodman
Active Member
Hi folks,
Wondering if you would mind checking my recipe/water adjustment logic? Have use Bru 'N' Water, aiming for 2:1 Sulphate:Chloride, as hinted on a current recipe.
Bedfordshire water is reported to be (and Ca confirmed with Salifert Ca Kit):
Ca: 110
Mg: 8
Sodium: 50
Cl: 74
SO: 113
HCO3: 203
Have gone for these additions:
1.2 g — Calcium Chloride (CaCl2) — Mash
2.4 g — Epsom Salt (MgSO4) — Mash
3 g — Gypsum (CaSO4) — Mash
4.4 ml — Lactic Acid 80% — Mash
0.5 items — Campden Tablets — Mash
To bring to pH 5.5 mash and the following:
Ca: 148
Mg: 16
Sodium: 50
Cl: 100
SO: 200
London Pride(ish)
Batch Volume: 23 L
Boil Time: 60 min
Original Gravity: 1.045
Final Gravity: 1.013
IBU (Tinseth): 33
Colour: 20.5 EBC
Mash
Temperature — 66 °C — 60 min
Mash Out — 76 °C — 10 min
Malts (4.66 kg)
4.4 kg (94.4%) — Crisp Extra Pale Malt — Grain — 3.4 EBC
220 g (4.7%) — Crisp Light Crystal 150 — Grain — 170 EBC
40 g (0.9%) — Crisp Chocolate Malt — Grain — 1045 EBC
Hops (49 g)
18 g (21 IBU) — Target (Whole) 11% — Boil — 60 min
12 g (5 IBU) — Challenger (Whole) 7.5% — Boil — 15 min
12 g (6 IBU) — Northdown (Whole) 8.5% — Boil — 15 min
7 g (0 IBU) — East Kent Goldings (EKG) (Whole) 5% — Aroma — 10 min hopstand
Yeast
Wyeast 1968 @ 17cC for 3 days, 20c thereafter.
Thanks in advance!
Wondering if you would mind checking my recipe/water adjustment logic? Have use Bru 'N' Water, aiming for 2:1 Sulphate:Chloride, as hinted on a current recipe.
Bedfordshire water is reported to be (and Ca confirmed with Salifert Ca Kit):
Ca: 110
Mg: 8
Sodium: 50
Cl: 74
SO: 113
HCO3: 203
Have gone for these additions:
1.2 g — Calcium Chloride (CaCl2) — Mash
2.4 g — Epsom Salt (MgSO4) — Mash
3 g — Gypsum (CaSO4) — Mash
4.4 ml — Lactic Acid 80% — Mash
0.5 items — Campden Tablets — Mash
To bring to pH 5.5 mash and the following:
Ca: 148
Mg: 16
Sodium: 50
Cl: 100
SO: 200
London Pride(ish)
Batch Volume: 23 L
Boil Time: 60 min
Original Gravity: 1.045
Final Gravity: 1.013
IBU (Tinseth): 33
Colour: 20.5 EBC
Mash
Temperature — 66 °C — 60 min
Mash Out — 76 °C — 10 min
Malts (4.66 kg)
4.4 kg (94.4%) — Crisp Extra Pale Malt — Grain — 3.4 EBC
220 g (4.7%) — Crisp Light Crystal 150 — Grain — 170 EBC
40 g (0.9%) — Crisp Chocolate Malt — Grain — 1045 EBC
Hops (49 g)
18 g (21 IBU) — Target (Whole) 11% — Boil — 60 min
12 g (5 IBU) — Challenger (Whole) 7.5% — Boil — 15 min
12 g (6 IBU) — Northdown (Whole) 8.5% — Boil — 15 min
7 g (0 IBU) — East Kent Goldings (EKG) (Whole) 5% — Aroma — 10 min hopstand
Yeast
Wyeast 1968 @ 17cC for 3 days, 20c thereafter.
Thanks in advance!
Last edited:
