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Drying out the finish of a beer...


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#21 HVB

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Posted 17 June 2019 - 03:54 PM

my last munich helles water profile:

Ca: 39
Mg: 3
Na: 29
SO4: 58
Cl: 52

no sparge mash pH was about 5.3


I think Ken needs to up the SO4!

#22 positiveContact

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Posted 17 June 2019 - 04:39 PM

I think Ken needs to up the SO4!

 

I like to have at least some in my german lagers.  if it was a czech pils maybe I'd back off that stuff more.


on my maibock I backed off everything slightly since I didn't need the salts to adjust pH quite as much.



#23 Big Nake

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Posted 17 June 2019 - 05:08 PM

This would be my water profile for the helles.  Give me a careful mod that I can make to try to push it in a better direction.  These numbers come from adding 3g of CaCl to the strike water.

 

Water.png



#24 positiveContact

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Posted 17 June 2019 - 05:28 PM

I'd try to balance the cl and so4 more. You using lactic or anything else for ph?

Edited by Zsasz, 17 June 2019 - 05:28 PM.


#25 Big Nake

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Posted 17 June 2019 - 05:51 PM

4ml of lactic acid in the strike water, 2ml in the sparge water.  



#26 positiveContact

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Posted 17 June 2019 - 05:52 PM

4ml of lactic acid in the strike water, 2ml in the sparge water.


You might be able to lower that slightly depending on how much sulfate you think might be needed.

#27 neddles

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Posted 17 June 2019 - 06:13 PM

It would be helpful to know your starting and ending gravitys so we could know if this was simply an attenuation issue or something else.

#28 Big Nake

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Posted 17 June 2019 - 06:27 PM

It would be helpful to know your starting and ending gravitys so we could know if this was simply an attenuation issue or something else.

Yeah, I don't know it for this last batch but 1.050 and 1.010 are common.  On this last one, the yeast was from the starter so there may have been less yeast (and less robust yeast) than the subsequent batches but I plan to make the helles again while I have the 2124 running and I'll check it.  



#29 Merlinwerks

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Posted 18 June 2019 - 10:42 AM

Brulosophy did a sodium experiment.

 

http://brulosophy.co...riment-results/



#30 Big Nake

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Posted 19 June 2019 - 08:20 AM

I got this back from the brewer on that helles:
 

The recipe is mostly Weyermann Pilsner malt and carafoam for head retention.  I shoot for a lower pH whenever I brew lagers.  Water does have an effect on the beer.  The bitterness is low but I have flavor hop addition on several stages towards the end of boil.  Towards the end of fermentation if you can let the temperature to rise to push off sulfure and finish of the beer.  I use fermentis saflager 34/70 for yeast.   Good luck and check us out if you are ever in the area.


I also asked him if he would share any information on chloride and/or sulfate in the water to see if they're even, one is favored over the other, etc. It could be a smidge more sulfate and also those later hop additions doing it. I always thought a helles shouldn't have later additions but I'm rethinking that.


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