I have read Noonans, Palmers and various other books and searched on line a fair amout as well, but am still not 100% sure on the entire process of making water additions.
I understand the mash PH is important and also various additios effect the flavour eg malty, hoppy flavours.
If emulation a regions brewing water i use promash and work out mash additions and sparge additions.
I have been adding the mash additions to the mash tun and getting correct mash PH each time, with the addition based on the amount of mash liquor.
When it comes to the sparge water i am considering just using straight rain water (and changing the PH to 7 or 6.5 with acid if required). I dont want to add the salts to the HLT as some are just going to fall straight to the bottom and not make their way into the kettle. As i understand as long as the sparge water is PH6-7 the mash will be ok.
Do i then add the remaining additions to the kettle? I know PH isnt such and issue now but i still want the salts which alter the flavour of the beer to be in correct amounts.
Am i way out ?
Cheers
I understand the mash PH is important and also various additios effect the flavour eg malty, hoppy flavours.
If emulation a regions brewing water i use promash and work out mash additions and sparge additions.
I have been adding the mash additions to the mash tun and getting correct mash PH each time, with the addition based on the amount of mash liquor.
When it comes to the sparge water i am considering just using straight rain water (and changing the PH to 7 or 6.5 with acid if required). I dont want to add the salts to the HLT as some are just going to fall straight to the bottom and not make their way into the kettle. As i understand as long as the sparge water is PH6-7 the mash will be ok.
Do i then add the remaining additions to the kettle? I know PH isnt such and issue now but i still want the salts which alter the flavour of the beer to be in correct amounts.
Am i way out ?
Cheers