HOMEBREW Digest #6095 Fri 27 June 2014


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: Kolsch Tips? (mossview5)

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---------------------------------------------------------------------- Date: Fri, 27 Jun 2014 08:14:51 -0400 From: mossview5 <mossview5 at gmail.com> Subject: Re: Kolsch Tips? All looks good excepting the mashing water treatment. While the small addition of CaCl2 is appropriate, it alone is not likely to move the mash pH down into a desirable range around 5.3. An external acid addition via a lactic acid or acid malt addition will be required. For German styles, those acids are desirable since they contribute lactate which is a component in the overall flavor profile. You mention sparging water acidification. Due to the very low alkalinity of Seattle water, there is little need to acidify that water. But it doesn't hurt. It should only take a few drops per gallon to make the pH drop like a rock. Martin Brungard Carmel, IN Return to table of contents
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