Modified water chemistry. Infusing 2 gallons of distilled water, and shooting for a bitter Sulfate to Chloride ratio (3:1). Not too high though. Add about one teaspoon of CaC03 and CaSO4.
C75 bumped up from 5 oz to 12 oz, just because I have it on hand. (Sp 2015)
Cut out caraRed, bumped up Carafa and chocolate, English choc. added Centennial and modified hop schedule (Sp 2016) changed water chemistry for L.A.
current srm = 18.73 and the end result is a little to dark. Currently 3oz UK choco and 2 oz carafa III. Drop choco to 2 oz. balanced C45 and C75. Modified Hop schedule slightly.
12 Jun 2016: replaced CaraMalt with CaraRed. Going for more red.
Also targeting 48 IBU, I added another hop addition of Cascade and Centennial at 20 min.
30 sep 2016. bumping up grain to 8lb. dropping abv to 5.7%
dropped carafa III from 2 to 1.5 oz.
20 Nov 2016. tasting notes and recipe modifications. Great tasting. Seriously. Consistently very good. Dry with complex maltiness and chocolate. mmm.
Chocolate is what I plan to reduce. 2 oz to 1.5oz. Although, I'm not sure if I used British Choco, which is considerably darker. If I used Am, I shoudl reduce. The choco flavor is nice, but not suble, and the color is just too dark.
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NEW Water Requirements:
Red Snappa
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Water Requirements:
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