Hey everyone. I’m brewing this recipe from BYO next weekend and was wondering what water profile you would use?
Best of Show winner, America’s Finest City Homebrew Competition (502 entries)
Est. reading time: 2 minutes
I was thinking about using Beersmith’s Dortmund, Germany water profile:
Calcium 250 Mg 25 Soudium 70 Sulfate 280 Chloride 100 Bicarbonate 550
Thank you,
Luke
Calcium 50, sodium(as low as you can go), sulfur <80, chloride120, bicarbonate <30.
A typical profile for a clean malty beer (YMMV)
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It looks like the recipe is behind a pay wall. I already pay for another service or two.
Have you a water report for yer water?
Sneezles61
I just use distilled water and build from there. But the recipe is:
15 lbs. (6.8 kg) light Munich malt (10 °L)
5.0 lbs. (2.3 kg) German Pilsner malt
3.0 lbs. (1.4 kg) CaraMunich® malt (50 °L)
6 AAU Hallertauer hops (60 min.) (1.5 oz./42 g of 4% alpha acids)
4 AAU Hallertauer hops (30 min.) (1.0 oz./28 g of 4% alpha acids)
Mash at 154 F
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Now that I’ve kegged this, I wonder what type of CaraMunich you all would have used?
Cara 2 is listed on NB as 46° L and Cara 3 is 57° L
I used 3 pounds of Cara 3. Kegged it on Sunday and excited to try it. Planning on making it an eisbock if I didn’t overdo any flavors.
Does it get that cool down in Iowa? Clowning there… We’ve some dear friends that live in Exira…
Sneezles61
The Caramunich III is a bit darker than the I or II, and would likely add a bit more ‘caramel or burnt sugar’ flavor. Probably a reasonable choice for a doppelbock. Good discussion here:
Interesting…I really didn’t think of Munich I and II as “crystal malts”…I knew they had less diastatic power.
We have a pretty mild winter down here compared to our neighbors up North
I’m 30 minutes from Exira! If you’re ever visiting please reach out and stop for a pint!
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Thank you for sharing that discussion! I didn’t think of them as crystal malts either. I will report back how the dopplebock tastes and go from there with the eisbock.