Lodo beers to dry

Brewing water, and water profiles

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Bryan R
Braumeister
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Re: Lodo beers to dry

Postby Bryan R » Tue Jul 05, 2016 1:59 pm

So you have been following the paper with your methods, but using your own recipes?
Natebriscoe
Assistant Brewer
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Re: RE: Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 2:17 pm

Bryan R wrote:So you have been following the paper with your methods, but using your own recipes?

I haven't done the paper to a T yet, but pretty close. Adjustments were made for my equipment and the ingredients i have on hand. Don't get me wrong I am getting good results (mostly on the lager side).

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Natebriscoe
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Re: RE: Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 2:26 pm

Bryan R wrote:So you have been following the paper with your methods, but using your own recipes?

I will be doing a helles per the paper in a month for a massive oxidation talk for the KC Biermeisters.

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Bryan R
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Re: Lodo beers to dry

Postby Bryan R » Tue Jul 05, 2016 3:22 pm

Its not adding up then.. Can you outline your process?
Kit_B
Apprentice Brewer
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Re: Lodo beers to dry

Postby Kit_B » Tue Jul 05, 2016 4:13 pm

What is your other water chemistry?
Natebriscoe
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Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 10:12 pm

I think it's all a combo of lodo drier malt flavors, extra sulfate from SMB and possibly beers that are a bit green yet. A couple tasted much more balanced tonight.

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Natebriscoe
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Re: RE: Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 10:16 pm

Kit_B wrote:What is your other water chemistry?

I do use ro, but my home system runs at about 75% approximately. (According to my water software)
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Big Monk
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Location: New York

Re: Lodo beers to dry

Postby Big Monk » Tue Jul 05, 2016 10:22 pm

Are you eliminating other sources of sulfate from your water composition given the SMB dose?


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Natebriscoe
Assistant Brewer
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Re: RE: Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 10:32 pm

Big Monk wrote:Are you eliminating other sources of sulfate from your water composition given the SMB dose?


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I cut out sulfate in my recipes that used a pinch and reduced it in recipes that need more bite. But it seems that Belgian and British need even less.

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Natebriscoe
Assistant Brewer
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Re: Lodo beers to dry

Postby Natebriscoe » Tue Jul 05, 2016 11:02 pm

Guess this would explain why when a big brewery gives a recipe out for an ipa and it has 10% crystal, but at the home level 10% would be crazy. Till now

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