- Joined
- Jul 1, 2013
- Messages
- 58
- Reaction score
- 28
- Points
- 18
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:
Here are my additions:
And my Results:
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.
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:
Here are my additions:
And my Results:
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.