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- Jun 19, 2017
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Brewing a Porter this weekend, from a recipe that my LHBS recommended. I will be brewing with RO water, and for the life of me, can't figure out what I need to do to adjust my water for mash and brew. If I use the London Porter/dark ale profile, I find it near impossible to to adjust for the really high HCO. And the Mash chemistry and Water calc indicates a really low ph, 4.6, for the mash report. Can anyone recommend a water profile that is more friendly?
HOME BREW RECIPE:
Title: Smoky Brown Porter
Author: VT Homebrew Supply
Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Boil Size: 12 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.017
ABV (standard): 5.63%
IBU (tinseth): 27.96
SRM (morey): 26.67
FERMENTABLES:
1 lb - United Kingdom - Brown (4.1%)
6 lb - Weyermann Munich 2 (24.5%)
12 lb - Crisp Gleneagles Maris Otter (49%)
2 lb - Weyermann Oak-smoked Wheat (8.2%)
2 lb - Fawcett Pale Chocolate (8.2%)
1.5 lb - Crisp Crystal Dark 77L (6.1%)
HOPS:
3.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 27.96
YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:
HOME BREW RECIPE:
Title: Smoky Brown Porter
Author: VT Homebrew Supply
Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Boil Size: 12 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.017
ABV (standard): 5.63%
IBU (tinseth): 27.96
SRM (morey): 26.67
FERMENTABLES:
1 lb - United Kingdom - Brown (4.1%)
6 lb - Weyermann Munich 2 (24.5%)
12 lb - Crisp Gleneagles Maris Otter (49%)
2 lb - Weyermann Oak-smoked Wheat (8.2%)
2 lb - Fawcett Pale Chocolate (8.2%)
1.5 lb - Crisp Crystal Dark 77L (6.1%)
HOPS:
3.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 27.96
YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes: