Dark Cherry Stout - Water Problems

Discussion in 'Recipes for Feedback' started by nflamedrash, Jun 22, 2020.

  1. nflamedrash

    nflamedrash Member

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    Looking to brew a Dark Cherry Stout, here is the recipe:

    11.5 Gallons in the fermenter - 13.5 gallons pre-boil
    22lbs Maris Otter
    2 lbs English Crystal 50
    1 LB Black Prinz Malt
    1 LB Roasted Barley
    6 LB of Cherry Puree in the secondary fermentor

    2.25 oz Perle (60 minute boil)

    I start with Reverse Osmosis water and looking for the following water profile:
    upload_2020-6-22_11-52-1.png

    Here are my additions:
    upload_2020-6-22_11-55-2.png

    And my Results:
    upload_2020-6-22_11-56-2.png

    I am WAY off on the HCO portion of the water profile, Is there any way to correct the problem? Is it worth correcting the problem? As you may be able to tell, I do not brew stouts very often.

    Any recommendations welcome.
     
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  2. nflamedrash

    nflamedrash Member

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    #2 nflamedrash, Jun 22, 2020
    Last edited: Jun 23, 2020
  3. Mark Farrall

    Mark Farrall Well-Known Member

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    I haven't worried about HCO3 before, just the pH. I'd drop the chalk and baking soda and increase the slaked lime until you get your pH to around 4.6.

    I find the dark beers often overwhelm the salt additions that are mainly flavour (though enough gypsum comes through), so I really only put in a bit of calcium for the enzymes and then as little as possible to get the pH in range.
     
  4. nflamedrash

    nflamedrash Member

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    Thank you Mark. And thank you to the person who made the recipe edits, a simple solution is better.

    Here are the edited additions - The new additions give a mash pH of 5.4

    Open to recommendations as I am not brewing until July 4th.

    upload_2020-6-22_19-40-9.png
     
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  5. Yooper

    Yooper Administrator
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    Hi!
    You meant 5.6, right? NOT 4.6!
     
  6. Mark Farrall

    Mark Farrall Well-Known Member

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    Always get that one confused. Thankfully not on a brew day yet, though.
     
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