Without knowing anything about my well water, I made Beersmith’s dry irish stout a few months ago and hoped for the best. 5# maris otter, 2# flaked barley, 1# roast barley, and 10g gypsum. It came out fantastic and now I’m looking at making a larger batch of it.
Fast forward to today, and now that I have my water report and have a little practice with Brun Water, I enter the recipe as brewed and it’s a little surprising that it came out as good as it did. It appears that the recipe achieves an acceptable mash pH by using a massive dose of gypsum, but some of the minerals are off the chart.
It looks like I can get really close to the “Black Malty” or even the “Dublin (boiled)” profile with modest amounts of gypsum, calcium chloride, sodium chloride, and phosphoric acid. However, I can’t argue with the results of the first method, it really is fantastic.
How would you guys approach a stout? I’m tempted to try the new water profile to make the direct comparison, but the whole reason I want to rebrew it is so I have more of it.