hist-brewing: Heather ale body (was: Re:Kingdoms!?!?)

[Angus]

>angus at iamawitch.com writes:
>
>> darker malt will add more color, not body.  When you use dark malts you'll 
>> lower the pH of the mash so a buffering with CaCO3 or NaHCO3 is needed if 
>you 
>> want a fuller body, a higher pH in the final brew is often percieved as 
>'more 
>> body'.
>
>It really depends on your water chemistry; I live in eastern PA, and our 
>water is already fairly high in CaCO3 (~150ppm, as calcium). For dark beers, 
>I add no salts at all to my mash water, except perhaps a small amount of 
>MgSO4, to enhance bop utilization. The higher pH itself does not cause the 
>"more bady", but affects the mash, giving a less attenuative wort.
I was under the impression that the attenuation is mostly affected by the yeast strain put into the wort or rather, different strains will ferment a wort of OG x down to various FGs, hinging on the strain's attenuation.  How much does the addition of various salts alter the attenuation ?  Any figures available ?

<snip>
>Owen
<snip>
/Angus.

==
If you look at the sun without shielding youreyes you'll go blind.  If you look at the moon without shielding your eyes you'll become a poet.

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