I came across another brewing water spreadsheet today, and I have to say that it is probably the easiest water calculator I have found. It has standard profiles that can be loaded into the sheet automatically as well as the ability to add custom profiles (and save them). Very easy to use and well done!
You can download it here: http://www.ezwatercalculator.com/
The sticke bock nuts has been brewed and looks promising. I collected 9.5 gallons of 1092 wort and pitched the 2206 this morning. Deep ruby in color. Sample exhibits strong maltiness with very mild bittereness. The final recipe:
28.00 lb Munich Malt, Dark (12.0 SRM) Grain
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain
1.00 lb Carstan (37.0 SRM)3 oz Willamette FWH
2 oz Hallertauer 60 minutes
I am going to ferment in the garage using the temp controller, a water bath, and an aquarium heater. The target temp is 50 degrees.
The grain bill may be a bit non-traditional, as wheat is not typical in the style. Ive added it in this case to try an aid in some head retention. Id love to see this beer finish in the around 1020, however that will probably take some real coaxing. I will be adding Fermaid K towards the end of the week (pitch + 5days). This beer is more of a Doppel Sticke rather than a dopelbock, however given that I am fermenting as a lager it will probably exibit more lager characteristics.
I am working on an post about using slaked lime to remove high levels of bicarbonate. These are some interesting links that I have come across in the process of doing the research:
http://hbd.org/hbd/archive/2540.html#2540-18
http://hbd.org/brewery/library/wchmprimer.html
http://www.antiochsudsuckers.com/tom/
http://hbd.org/discus/messages/20001/26833.html?1101144067
http://oz.craftbrewer.org/Library/Methods/Renner/WaterHardness.shtml
http://forum.northernbrewer.com/viewtopic.php?t=51068
http://netbeer.org/content/view/13/42/lang,en/
http://hbd.org/discus/messages/26895/30259.html
http://hbd.org/discus/messages/34426/34425.html
http://hbd.org/discus/messages/26895/27479.html
More once I can bring it together, but in the mean time I really don’t want to lose those links.
Sunday will signal the start of the Fall brewing season for me. Kicking off the season will be a Doppel Sticke/Bock called “Sticke Bock Nuts” (ed: Nate thanks for the inspiration). Big Malty and clean. Going to ferment it with Bavarian lager yeast @ 50 degrees. Grist is looking like
95% dark munich (14l)
4% C55
1% Carafa II