#Beersmith 3 water series#

He recommends going no higher than 100ppm for this kind of beer. “It elevates the hop profile and can throw the malt balance off if the goal is to make something like an imperial stout or more malt-forward stout.” “Increased sulfate levels are not a good thing for bigger, sweeter, malt forward stouts,” says Wambles, who helped make the brewery famous for imperial stouts. For instance, the water Cigar City draws from in Tampa rotates between up to four different sources whose sulfate readings fluctuate between 70ppm and 200ppm. While a boatload of adjuncts might mask many flaws, the base of a consistent pastry stout depends first on the brewing water chemistry it consists of. Indeed, lactose-laden “pastry stouts,” as they’re often called, have so proliferated in the Sunshine State that Voodoo Brewing – headquartered in Pennsylvania – has named its version “Florida Stout.”īut brewing them in Florida can prove less sweet than the resulting liquid. Read the second article, “Water Chemistry for Brewers: Creating Classic European Beer Styles” here »Ĭigar City Brewing head brewer Wayne Wambles half-jokingly uses one word to characterize the type of stout that’s taken a strong hold in the brewery’s home state of Florida: “Underattenuated.”

Read the first article, “Water Chemistry: What Every Commercial Brewer Needs to Know” here »

#Beersmith 3 water series#

This is the third installment in an article series discussing water chemistry information and best practices for brewers.