Re: Water for Munich Dunkel
Posted: Tue Nov 10, 2015 2:12 pm
You'll want to keep it as simple as possible.
One mistake I've made in the past is to overdo it, with my additions.
It's not necessary & will sometimes negate your efforts, in other areas.
Honestly...That sodium and sulfate are so high, I would use RO.
You're already at a disadvantage, having a chloride to sulfate ratio that you can't easily overcome.
There's no reason to continue fighting those kinds of issues, if you have other options.
I'm having some trouble understanding your dilution %.
Something with this spreadsheet seems odd.
Is your Dunkel recipe what is shown, in the spreadsheet?
19.50# of Munich I
0.25# of CaraMunich I
I could be wrong about your grains, but the CaraMunich I that I get is much lighter...Only like 34L.
I think you might find that you need some carafa, to add some dark brown to the color.
But, be gentle...You don't want a schwartzbier.
One mistake I've made in the past is to overdo it, with my additions.
It's not necessary & will sometimes negate your efforts, in other areas.
Honestly...That sodium and sulfate are so high, I would use RO.
You're already at a disadvantage, having a chloride to sulfate ratio that you can't easily overcome.
There's no reason to continue fighting those kinds of issues, if you have other options.
I'm having some trouble understanding your dilution %.
Something with this spreadsheet seems odd.
Is your Dunkel recipe what is shown, in the spreadsheet?
19.50# of Munich I
0.25# of CaraMunich I
I could be wrong about your grains, but the CaraMunich I that I get is much lighter...Only like 34L.
I think you might find that you need some carafa, to add some dark brown to the color.
But, be gentle...You don't want a schwartzbier.