“If we were talking about music, sulfates might lend a staccato note whereas chloride would have more legato tones.” New England IPA Water Profile “Chloride in your water chemistry tends to accentuate the malt character and also give the mouthfeel a softer, rounder sensory experience,” says Sean Lawson, co-founder of Lawson’s Finest Liquids in Vermont, revered for its Sunshine line of balanced, juicy IPAs. While brewers aiming for a clean, assertive hop bite to their beers do favor relatively high levels of sulfate, brewers chasing the hype of a pastry stout or today’s most popular new subcategory – the juicy IPA – prefer a higher amount of chloride in their brewing water profile. He recommends going no higher than 100ppm for this kind of beer. “It elevates the hop profile and can throw the malt balance off if the goal is to make something like an imperial stout or more malt-forward stout.” “Increased sulfate levels are not a good thing for bigger, sweeter, malt forward stouts,” says Wambles, who helped make the brewery famous for imperial stouts. For instance, the water Cigar City draws from in Tampa rotates between up to four different sources whose sulfate readings fluctuate between 70ppm and 200ppm. While a boatload of adjuncts might mask many flaws, the base of a consistent pastry stout depends first on the brewing water chemistry it consists of. Indeed, lactose-laden “pastry stouts,” as they’re often called, have so proliferated in the Sunshine State that Voodoo Brewing – headquartered in Pennsylvania – has named its version “Florida Stout.”īut brewing them in Florida can prove less sweet than the resulting liquid. Read the second article, “Water Chemistry for Brewers: Creating Classic European Beer Styles” here »Ĭigar City Brewing head brewer Wayne Wambles half-jokingly uses one word to characterize the type of stout that’s taken a strong hold in the brewery’s home state of Florida: “Underattenuated.” Read the first article, “Water Chemistry: What Every Commercial Brewer Needs to Know” here » If the the salts are not changing for the water prep then obviously my water parameters are off.This is the third installment in an article series discussing water chemistry information and best practices for brewers. Some of the recipes asks me to add salts to the water prep, then the mash. Even if I delete all the adjustments and change the volume in the water profile again. Whether I choose 8.10 or 12 or any other volume it doesn't change my water adjustment salts. I then click on my water and change it to 12 gallons. My issue is (sorry it took so long) is that in my recipe, when I add my water I choose my water profile which asks for 8.10 gallons. I need the extra gallons to keep the level above the coil in the HLT to keep the temperature for the wort. I will fill my HLT with 12 gallons, I use about 4 gallons for the wort, are 3 gallons or so for the rinse - > boil pot. In my recipe I have my mash set to single infusion full body batch sparge. I have added my local water parameters to ingredients -> water. I have my mash equipment profile set to all grain large 15 gallon stainless with a batch volume of 5 gallons. I have a 15 gallon HLT that has a coil in it for the wart (wort and boil are also 15 gallons). I searched, forgive me if this has been answered before.
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