New Brunswick Craft Brewers Association
Brewing => Technique => Topic started by: Kyle on November 12, 2012, 10:20:41 AM
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On the last couple of 10gallon IPAs I have added 2 tsp of gypsum to each of the mash and sparge waters. The result has been increased vibrancy in the hoppiness, and greatly increased shelf-life of hop aroma and flavour. I'll be doing a 5 gallon imperial IPA soon, shooting for about 11%abv, with nearly a pound of hops. Any suggestions on water adjustments would be greatly appreciated.
http://www.fredericton.ca/en/environmen ... ts2012.pdf (http://www.fredericton.ca/en/environment/resources/TypicalResults2012.pdf)
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2tsp of gypsum isn't much for 10 gallons... I've been adding about 3tsp for 5 for some of the hoppier brews. Also adding 1-2tsp of Epsom helps too. I cba doing the math right now though :P
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This might be a good book to consider buying on the subject: http://www.amazon.com/Water-A-Comprehensive-Guide-Brewers/dp/0937381993/ref=pd_bxgy_b_img_y/183-9575549-1672642
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that book does look good. I might pick one up...
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I've been waiting for this. It's in preorder now. It's part of a series called Brewing Elements. Yeast is part of the series too. Good book.
I'm going to preorder it. Anybody want in? Split shipping?
The amazon.ca link: http://www.amazon.ca/Water-Comprehensiv ... 053&sr=8-2 (http://www.amazon.ca/Water-Comprehensive-Brewers-John-Palmer/dp/0937381993/ref=sr_1_2?ie=UTF8&qid=1352754053&sr=8-2)
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There is a hops book coming out too from the same guy: http://www.amazon.com/gp/product/1938469011/ref=ox_sc_act_title_1?ie=UTF8&smid=ATVPDKIKX0DER
(http://www.brewnosers.org/forums/download/file.php?id=2571)
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CC: I'm in. Also when you get the hops one :)
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I'm in.
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Hey Kyle,
I did a burton on trent water conversion for you for Fredericton water. Calcium and Sodium are a littler higher than Moncton water.
I can post the calculations if anyone is interested.
Add the following amounts to 5GAL:
Calcium Sulfate: 24 grams
Sodium Chloride: 0.5 grams
Magnesium Sulfate: 4 grams
The amount of calcium sulfate will give you the proper sulfate ppm but will overshoot your calcium by about 30 ppm. Pretty minor though with Burton calcium being 294 ppm and the above addition would raise it to 323 ppm.
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Do you just add it to the mash and sparge water?
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I add it to the boil. I dont think there is a benifit to adding it to the mash unless it drops the PH. Fredericton has a PH of over 7.
I would suggest adding a PH stabilizer to the mash but i'm not sure how that would mess with the water's profile. I should probably look into it though.
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For what it's worth I do additions to the mash because my concern is the PH of the mash.
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For what it's worth I do additions to the mash because my concern is the PH of the mash.
+1 -- the additions should be added at the mash/strike water stage, since they have implications throughout the brewing process from beginning to end.
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Do you split the additions between mash and sparge water?
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Sure do - by volume, so the concentrations are the same -- effectively emulating the targeted source water...
unless it drops the PH
Gypsum does, aye.
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Good points! Next IPA, I'll add the additions to the HLT.
I should grab some PH strips and see what the ph of the mash is with all the additions.
If the PH is close, I'll leave out the usual 5.2ph buffer treatment.
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Good points! Next IPA, I'll add the additions to the HLT.
I should grab some PH strips and see what the ph of the mash is with all the additions.
If the PH is close, I'll leave out the usual 5.2ph buffer treatment.
I've heard mixed reviews about the 5.2 stabilizer - I forget what the reasons were right now.
Dave Savoie uses it and I think he said some good things about it.
I use this EZ Water Calculator and I'm happy with it. http://www.ezwatercalculator.com/ (http://www.ezwatercalculator.com/)
- Plunk in your City water stuff at the top: Calcium, Mag, Sodium, Cl, Sulfate, Alkalinity
- Plunk in your grain bill (because different grains will affect your PH)
- Then play around with the additions to model what you want.
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This is very cool - nice find pliny!
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I believe BeerSmith has water profiles and adjustment tools as well...
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Cool, thanks guys!
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Thanks for the site Pliny.
I've used 5.2 stabilizer for some time now. Very hard to say just how effective it is without doing ph tests throughout the mash, but I've been using it anyway.
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Interesting,
RB has often commented how the water up here on the bluff for some reason makes my hops stand out,
Steve and Dan just left having brewed each the same WW with very similar results. We compared both of theirs to mine, and it was clear to everyone that the hops in mine was significantly more pronounced.
Seems my water is good for Hoppy Beer, your observations Mister B have been once again validated.
JQ
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Scienceing like a boss. akimbo