I never bother about matching "carbonate" profiles and just let a water calculator do the hard work of figuring out the approximate mash pH low for pale beers (pH2-3) high for darker beers (pH4-5), or whatever.įor my odd new-world "craft beer" attempts that get served cold and fizzy, I'll use an inane weakly mineralised profile. There is no one "Burton" water used for brewing like many of the published water profiles suggest, there are dozens of different profiles, and many will contain very little Gypsum. But I'm not sure it will work for any beer served "cold and fizzy" (those complaining of "minerally" are sure to be complaining about something they don't and point out the Burton water comes from various sources and undergo various treatments (like boiling for n minutes) and the actual amount of carbonate hardness (or "alkalinity") is quite different in the brewing waters used. OG <1.050) drunk within a month, and possibly much stronger "historical-style" beers (like early 20th century "Burton Ale" style beers, although they weren't all made in Burton!). Burton-on-Trent's well known export - India Pale Ale (real IPA, not the modern day stuff which can't be anything like it, or, God forbid, the 1950/70 keg or bottled stuff) was comparatively low-gravity for beer at the time - 19th century - at about OG1.060-66.Ī lot of Sulphite (and Calcium) works fine for some modern style Burton bitters (i.e. It was a light-bulb moment for me though: Explained why bottled Pedigree was so naff. I described it like sticking your tongue on a well used blackboard! A character that might of worked with high gravity beers?* When it "transformed" all the distinctive rounded malt forward (and sulphurous, but I think that's action of yeast not gypsum) "Pedigree" character disappeared and was replaced with everything you read about gypsum emphasises dry, hop bitterness, so on. ![]() And I had about three weeks to drink it before it "transformed", pretty impossible when at the time 45L was my smallest batch size. Serving in a "cask" style too (very low carbonation, out of handpump usually). I brew in a similar way to breweries, and have many of my beers casked and serving in about ten days. I was playing with it in large amounts to get a Marsden's Pedigree clone. It's peculiar as salts go 'cos it really does affect the taste. before any other salts, especially other calcium salts. ![]() Remember, gypsum dissolves best in cool water - don't heat it! Also dissolve it first, i.e. The new gypsum I got is very finely milled, and a heck of a lot easier to dissolve.
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