HopRed Rye IPA - All-Grain Recipe Kit Thanks!

Gents, thank you for your feedback. The flaked barley is there because I thought it would help with head retention, but it is probably unnecessary given the amount of torrified wheat already in the recipe. This recipe is based strongly on a Riggwelter clone that featured in 'can you brew it'...

Hi all, I wonder if you could help me troubleshoot and improve a recipe I brew a few weeks back. 74% Maris Otter 11% Munich (10L) 3% Carafa II (400L) 11% Torrified wheat 2% Flaked barley (not sure what this is doing here) Mash temperature was ~155F/68.5C (was supposed to be 149/65 but I misread...

Yes, makes sense! In fly sparge, part of the bed is more exposed to the alkaline sparge water, the buffering capacity of this section of the bed will be exhausted and we may end up extracting tannin from it. In batch sparge, all the grain is equally exposed to the alkaline sparge water and the...

To what level you acidify? Do you target a particular alkalinity number on your sparge water? I still don't understand the real reason behind the difference between the two methods. My thinking is fixated only around the buffering capacity of the malt and the alkalinity of the water used for...

Hi all, I have a question related to grist buffering capacity vs. sparging methods. I have read that fly-sparging poses a risk if the water used is alkaline as the pH may rise making tannings and other non-desirable compounds more soluble. I have also heard Denny Conn stating that this is not...

Hi there, I wonder if you could help me with some questions I have in relation to mash chemistry and water ions. I've been doing some reading and found: In the mash Ca2+ ions react with phosphates from the grist to form phosphate salts which precipitate. The amount of phosphates contributed by...

Hi there, My name is Pedro and I am new to brewing, having only completed two all grain batches so far. This is my first post, but I've been reading the forum and using some of the calculators in the site for a few months now .. Looking forward to keep learning and gain experience. Cheers Pedro