Water Chemistry and Malt Balance

This week we taste Mikes second take at the Community Brew Brown Ale.

Mike was originally not happy about his attenuation when we did the Brown Ale community brew. This time he changed up some of his mashing process and his water chemistry to achieve a full attenuation down to 1.009FG!

This time the beer has a wonderful light chocolate and toasty bread like quality. The beer is not as muddy/worty as it seemed on the first batch.

Mash pH helped make a more fermentable wort. And the detail to the chloride to sulfate ratio certainly helps the malt come through in a cleaner more distinctive way that his first run.

We will be talking more about water chemistry in the coming weeks.


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