A winter warmer. Almost a porter but still just about in IPA territory. I'm aiming for lots of body with maltiness balanced out with English hops. My supervisor in the photo is Stinky.
A few photos from yesterday's brew up (beer)
A winter warmer. Almost a porter but still just about in IPA territory. I'm aiming for lots of body with maltiness balanced out with English hops. My supervisor in the photo is Stinky.
5 Comments
Naich@lemmings.world · 8 pts · 304d
UsefulInfoPlz@lemmy.world · 4 pts · 304d
What’s the white powder on the grains? Looks like a little lactose from the pic but guessing not. Salts?
Naich@lemmings.world · 5 pts · 304d
Yup. Gypsum and some 5.2 pH buffer.
alzymologist@sopuli.xyz · 6 pts · 304d
I'd recommend dissolving the salts in water before it is added to mixture, otherwise it may not dissolve completely over mashing time and might be not homogeneously distributed.
evasive_chimpanzee@lemmy.world · 3 pts · 303d
For most brewing salts, hot water works best to dissolve them. Gypsum specifically works the other way around, where it dissolves best in cold water (retrograde solubility). I always used to just throw the gypsum in before I started heating my strike water, and any other salts after it was hot but before grain.