I brewed up a stout right after work today. I used EZ Water calculator to calculate mineral additions to RO water I got from the store again. The predicted mash pH was 5.53 but I assumed 5.33 since the Galaxy Pale Ale reading was .2 lower than what was predicted. It was pretty accurate, mash pH was 5.34. Going on a brew marathon and with an American Amber ale tomorrow morning!
Stout (1 gallon) 1.054 expected 22 IBUs
1.38 lbs 2 row
.1 lbs flaked wheat
.12 lbs munich malt 10L
.04 lbs special B
.15 lbs roasted barley
.2 oz Willamette 5.3% AA 60 mins
.2 tsp Irish moss 15 mins
S-04 at 66-67F
.5 g CaCl added to mash RO water
1 g CaCl added to sparge RO water
1.77 x 1.6= 2.8 qts 180F water to preheat MLT. Doughed in at 166.8F and mashed 60 mins. Double batch sparged with 5.2 qts 180F water to boil 68 mins.
mash pH: 5.34
Well yesterday I went ahead and pre-ordered Cascade and Chinook hop rhizomes from Midwest supplies. Ideally I would be settled down before planting them but will hopefully get these started when they arrive in March/April and have a small harvest this year. Pretty exciting!
Currently I do not have anything fermenting and am missing brewing. I am applying to a few jobs and getting my resume in order. I have also started taking an online Chemistry of Brewing class offered by Oklahoma State University.
The last thing I have been engaged in is research into water chemistry- my beers are ok but never seem to pop with flavor. I got some pH strips at the brew store (most people have bad reviews for these but I will try them), some calcium chloride, and a GH KH water hardness kit from an online aquarium store: http://www.amazon.com/API-GH-KH-Test-Kit/dp/B003SNCHMA
I can use this resource provided by Kai to estimate my water hardness and begin to edit my water a bit to hopefully get some better results: