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Amber ale has become to hoppy

I started brewing NB’s American Amber Ale about 2008. In the last couple of years the amber has become less malty and more hoppy/bitter. The only change in brewing was beginning late extract addition about 4 years ago. The amber was still good after this change.

Sediment has also disappeared from almost all styles bottled. Dry hopped IPAs have lost their haze.

A possibility is that our well is receiving water from a new aquifer which may have opened two winters ago. Twice had some muddy water at the outside hydrant while the water level in the well remained constant during that winter.

Ward’s water report from June of this year.
pH 7.4
Total Dissolved Solids (TDS) Est, ppm 221
Electrical Conductivity, mmho/cm 0.37
Cations / Anions, me/L 4.0 / 4.0
Sodium, Na 8
Potassium, K < 1
Calcium, Ca 45
Magnesium, Mg 17
Total Hardness, CaCO3 183
Nitrate, NO3-N 2.9 (12.8 safe)
Sulfate, SO4-S 4 (SO4 = 12)
Chloride, Cl 34
Carbonate, CO3 < 1.0 (0.2)
Bicarbonate, HCO3 156
Total Alkalinity, CaCO3 128
Total Phosphorus, P 0.05
Total Iron, Fe < 0.01

“<” - Not Detected / Below Detection Limit

Alkalinity has increased?
Hardness has increased?
Sulfate to chloride ratio is off?
Or all of the above exacerbated by the high sodium content of Briess LME?

I had planned to brew the next amber with bottled water. Asking advice before I do this because I’m impatient.

Maybe your old water had a higher chloride content. That would make the beer seem rounder more malty less dry. As far as less haze, maybe higher calcium now. Instead of messing with the water maybe try just cutting back on the bittering hops a little and late hops a little.

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