Hey Gang,
I have done many Extract batches but only 4 AG. The first was a pale ale and came out with a bitter after taste. I didn't treat my water.
My 2nd batch was a brown ale, didn't treat the water, and came out great. After lots of research, I found that the water from Raleigh, NC is very alkaline (tap is pH 8.3). I spoke with my local home brew supply shop and they sent me home with Water Crystals (Calcium & Magnesium Sulfates (5:1 CaSO4 to MgSO4 I think).
My next batch was another pale ale (10lbs 2row, 1lb Crystal 20, 1/2lb carapils, and 1/2lb honeymalt). I put 1 tablespoon of the water crystals into my mash water (4Gal) and diluted it. I didn't add any to my mash out or sparge water. The beer is finally ready (4 weeks bottle conditioned) and taste much better than the first pale ale AG batch. However, I still find a small harshness or bitter after taste.
I did get the water report from Raleigh and plugged it into Beersmith but am missing the HCO3 value.
I know for darker beers, I think my tap water is fine (browns and darker) but not so much for lighter colored beers (pales, IPAs, etc...).
1) Does anyone have the HCO3 value or a completed water profile for Raleigh in Beersmith?
2) Any tips on adding additions to water? Mash water only or sparge too?
Any help is appreciated.
Thanks,
Chris
I have done many Extract batches but only 4 AG. The first was a pale ale and came out with a bitter after taste. I didn't treat my water.
My 2nd batch was a brown ale, didn't treat the water, and came out great. After lots of research, I found that the water from Raleigh, NC is very alkaline (tap is pH 8.3). I spoke with my local home brew supply shop and they sent me home with Water Crystals (Calcium & Magnesium Sulfates (5:1 CaSO4 to MgSO4 I think).
My next batch was another pale ale (10lbs 2row, 1lb Crystal 20, 1/2lb carapils, and 1/2lb honeymalt). I put 1 tablespoon of the water crystals into my mash water (4Gal) and diluted it. I didn't add any to my mash out or sparge water. The beer is finally ready (4 weeks bottle conditioned) and taste much better than the first pale ale AG batch. However, I still find a small harshness or bitter after taste.
I did get the water report from Raleigh and plugged it into Beersmith but am missing the HCO3 value.
I know for darker beers, I think my tap water is fine (browns and darker) but not so much for lighter colored beers (pales, IPAs, etc...).
1) Does anyone have the HCO3 value or a completed water profile for Raleigh in Beersmith?
2) Any tips on adding additions to water? Mash water only or sparge too?
Any help is appreciated.
Thanks,
Chris