A winter warmer. Almost a porter but still just about in IPA territory. I’m aiming for lots of body with maltiness balanced out with English hops. My supervisor in the photo is Stinky.
What’s the white powder on the grains? Looks like a little lactose from the pic but guessing not. Salts?
Yup. Gypsum and some 5.2 pH buffer.
I’d recommend dissolving the salts in water before it is added to mixture, otherwise it may not dissolve completely over mashing time and might be not homogeneously distributed.
For most brewing salts, hot water works best to dissolve them. Gypsum specifically works the other way around, where it dissolves best in cold water (retrograde solubility). I always used to just throw the gypsum in before I started heating my strike water, and any other salts after it was hot but before grain.
