I got a water report from Ward Labs done in March 2015. Albuquerque gets an increasing portion of it’s water from the river so it changes through the year, but I haven’t retested it since then. (In the future, I’m planning on small Gypsum additions for hoppy beers, a pH meter for accurate mash pH testing, and further adjustments.) For now, I’ll likely start using a carbon activated filter for removing chlorine and chloramines with the next batch.
|Sodium, Na||28 ppm|
|Total Hardness, CaCO3||126|
|Nitrate, NO3-N||0.3 (SAFE)|
|Carbonate, CO3||Undetectable/less than 1.0|
|Total Alkalinity, CaCO3||124|
I typically do a single infusion, batch sparge, no mashout with approximately the following parameters.
- Loose about .13 gals per lb of grain or 1.45 gals for an 11lb grist.
- Loose about .13 gals to mash tun deadspace
- Loose about 2F every 15mins during mash, remedied with 1qt (.25 gal) boiling water
- To collect 7 gallons pre-boil volume (11lb grist example):
- Strike with 4.5 gals for mash
- infuse probably 2x with 1qt boiling water to raise temp 2F each time
- Collect ~3.5 gals
- Sparge with 4 gals
- Collect ~3.5 gals
Boil + Chill
Gelatin Fining + Kegging + Serving
Add gelatin directly to keg (prior to kegging) on kegging day. Reduces beer exposure to oxygen during fermentation.
Make gelatin solution. I followed my friend Brad’s method of combining 1/2 tsp Knox Unflavored Gelatin with 1/4 cup cool water then microwaving it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst. –Brulosophy
I have a triple-tap kegerator with Perlick 630ss taps and splitter that goes to a single line and a 3-way manifold. The single line is used for bottling from the keg with the Blichmann Beer Gun.
- Temp: 45*
- PSIG: 15 (12.5+2.5 for 5000ft elevation)
- Carb vol: ~2.2
- Restriction: ~15lbs (unbalanced at ABQ altitude? try making lines 7ft in future)
- serving tubing length: 5’ (11lbs)
- elevation: 4’ (2lbs)
- tailpiece: (~2lbs)