Brewing an American Pale Ale today. First time trying some water adjustments. Got the Acid Malt to help the mash PH and a ph pen to measure it. Adding Gypsum for extra hoppiness and some calcium chloride.
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 28.88 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.055 SG
Estimated Color: 7.5 SRM
Estimated IBU: 40.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
0.50 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
4.30 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 3 84.3 %
0.40 kg Wheat Malt, Ger (2.0 SRM) Grain 4 7.8 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.9 %
0.10 kg Acid Malt (3.0 SRM) Grain 6 2.0 %
14.00 g Magnum [12.00 %] - Boil 90.0 min Hop 7 22.2 IBUs
20.00 g Willamette [5.70 %] - Boil 20.0 min Hop 8 8.5 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
20.00 g Cascade [6.60 %] - Boil 10.0 min Hop 10 5.9 IBUs
20.00 g Cascade [6.60 %] - Boil 5.0 min Hop 11 3.3 IBUs
30.00 g Cascade [6.60 %] - Boil 1.0 min Hop 12 1.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
30.00 g Cascade [6.60 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
20.00 g Willamette [5.70 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
2% acid malt did the trick for the ph anyway. Getting mash ph readings of 5.2 and 5.3.