Thank you for your help with water chemistry. I am using a combination of reverse osmosis water along with my local well water to create appropriate water electrolyte concentrations for my all grain brews.
The question I have is "what would my RO water alkalinity (CaC03 ppm) be? Would you call this zero because the calcium has been removed by the RO process? Any thoughts?
As a second question, I have been treating my RO water just like distilled water and am assuming it is ion free. Do you think that is a fairly accurate assumption in general? I certainly could have it tested.
Lastly, my water is hard, alkaline, and I am brewing a lightly colored IPA. My brewers friend water analysis calculator recommends phosphoric acid 10% additions to the mash and sparge water to achieve a ph of 5.4. Volumes recommended were 40 cc and 25 cc respectively. That seems like a whole lot of acid to me. Does this sound like it is in the ballpark. I will measure Ph as we go, but just want an opinion from amore experienced brewers.