28 November 2010

posted by benjy edwards

The third batch after the move to the west coast is another cask bitter, Sam Smith’s Old Brewery Bitter.  OG 1.041, hopped to 25 IBU with Target, Fuggle, and East Kent Goldings.  Water treatment was changed from the last batch by cutting the gypsum in the mash and hot liquor by half.  No lactic acid in the mash this time, but with the dark crystal and pale chocolate malt in the grist makes up for that.  Mash ph was 5.4.  Clarity and taste are improved from the first two batches, showing that the water here is better for brewing darker beers rather than very light SRM ales.  The alkalinity of the water is just too high for light pilsners and ales without major adjustment, such as diltuting with RO or distilled water.

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