On Mon, 30 Jun 2008 08:18:34 -0500, <post_master@[EMAIL PROTECTED]
> wrote:
> I just made my first batch with a recipe instead of a kit. See below*
> I had a couple of questions. What is the purpose of gypsum and does it
> make a huge difference? From my brewing books, it gives the water some
> minerals making it heavier and changing the PH levels. I use city tap,
> but it still has a little "flavor" to it.
It's really tough to use mineral recommendations from a book without
knowing what your starting water is like. The book certainly doesn't know
that. Gypsum in a recipe is the same way. The recipe author may know how
much gypsum they use in their water, but that recommendation goes
completely
out the window when somebody else brewers the beer using different water.
IMO, always be a little careful using mineral (or gypsum) directly from a
recipe. You know your local water better than the recipe/book author
does.
I think water chemistry adjustments should always be left up to the
individual brewer, and not dictated in a recipe.
> Second, for priming, is corn sugar the best or are there other options?
Any simple sugar is fine. Corn/cane/table... etc. They all work well.
> 3 lbs dark malt
> 1 lb Belgium candy
> 2.5-3lbs Honey
> 1 oz Cascade
> 1 oz Fuggles
> 1 tsp Irish moss
> 1 package Muntons
FYI, there are basically two different things that people mean when they
say
"Belgium Candy". There's the belgium candy syrup that is usually im****ted
and difficult to get a hold of, and then there is the "rock candy" that
most
people use. The rock candy stuff is basically just the same thing as
table
sugar though. Homebrew stores like to charge a lot of money for "belgium
rock candy", but you'll get the same results for a lot cheaper just using
table sugar instead. If you really want to be authentic, then you need to
get the im****ted belgian syrup stuff.
> I started the honey in the water and brought it to low boil added the
> malt, candy and 1/2 oz Cascade. I added the other 1/2 Cascade @[EMAIL PROTECTED]
30 min.
> 1/2 Fuggels at 15 min then the other 1/2 Fuggels and Irish moss at 5
> min. Total cook time about 1 hour 30 with 1 hour boil. I got a very
> clear brown with a foamy head when I poured it into the primary and
> there was a great malty/hoppy smell. The starting gravity was 1.05 and
> I could here it chugging along in the closet this morning.
>
> From what I have read, adding the honey in early and boiling it removes
> most of its flavor and character. I'm not sure why that would be. I
> also read an article in Zymurgy talking about the difference the type of
> sugar you use can make. My whole theory on this one was a mellow dark
> beer pu****ng on the sweet side. So final question, at what gravity
> should I put in the secondary and what final would/should I expect?
The flavor/aroma in honey is very volatile, meaning that it is driven off
easily. The physical action, heat, and "off gassing" that a boil causes
will
all serve to remove a lot of the honey's character. IMO, if you want a
lot
of flavor/aroma contribution from honey (instead of just sugar content),
then it's probably best to add the honey after the boil.
Regarding the final gravity, it's impossible to say. The brand of extract
you used will make a big difference. Wait until fermentation is done and
then double check to make sure the FG seems reasonable. If you're not
sure,
post back with the brand and we can give a general guess. Predicting a FG
ahead of time is not very accurate though. It's always best to just wait
until the gravity stops dropping, rather than assume it's done when it
hits
a pre-determined number.
John.
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