Best all-grain beers to brew with no adjustments to Auburn water

Posted on July 21st, 2007 by John Little

Using (i) the following values (Ca=14, Mg=3.5, HCO3=50), (ii) my very good friend Tom Meier’s Residual Alkalinity spreadsheet (used to calculate brewing salt additions, specifically for Residual Alkalinity) and (iii) the mid-point SRM (color) for the particular style’s SRM range, the best beer styles to brew (all-grain) with unadjusted Auburn water (except getting rid of [...]

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Filed under: American Pale Ale, Begian Pale Ale, Best Bitter, Biere de Garde, California Common, India Pale Ale, Oktoberfest, Ordinary Bitter, Rauchbier, Saison, Straight Lambic, Strong Bitter, Vienna, Water

Amount of Boiling Water needed to Raise Mash Temperature

Posted on July 7th, 2007 by John Little

It’s good to have some boiling water nearby when you mash in, so that if you’re off on your temperature (on the low side), you can quickly stir in some boiling water to get the mash temperature where it needs to be. 
W = weight of grain in lbs.
MT = mash thickness as qt/lb
C = current temperature
T [...]

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Filed under: Calculations, Mashing, Water