Robust Porter

The robust porter I outlined below has turned out pretty well. Very clean and flavorful. One of the better beers I have brewed. It seems that ever since I have been treating my water the beers have been getting better as well.

My basic water additions are 7g of calcium carbonate, 1.5 grams of Epsom Salt, and 1.5 grams of Baking Soda for about 8 to 10 gallons of water (inclusive of water that goes into the mash, of course). This is to replicate Munich water starting with a base of very mineral-less water (which seems to be my local water). The reason I want to replicate Munich water is due to the fact it tastes so good coming straight out of the tap. And, since beer is mostly water, this is a good starting point. In general this has worked for my darker beers, and even the weissbiers. I figured that the Munich brewers were using local untreated water for their weiss as well as their dunkels, so RA may not be as big a factor... Who knows.

A long time ago I had started using Campden tablets to rid the water of chlorine and chloramine. This has been working wonderfully. No need for water filters here...