It correlates color directly with RA, which could cause problems in some extreme cases, but it should certainly get you close enough.[/quote]
Yes, it certainly does. Case in point, I’m making a porter that wants to be 32-33SRM tomorrow.
My starting water is:
Calcium 17
Magnesium 6
Alkalinity as CaCO3 40
Sodium 17
Chloride 35
Sulfate 5
pH 7.5
So, according to Palmer’s calcs, this water is suitable for beers in the 7-12SRM range, and obviously I’d want to add a lot of alkalinity to make it work for the porter.
My first thought is to simply add enough baking soda to get the alkalinity where I need it and be done, but this will push my sodium up above 100, which I don’t really like.
So, the next choice is to add split baking soda and chalk, but the chalk really has to crank the alkalinity up high (like 350+ range) to balance out the hardness also contributed, while keeping the NaHCO3 low enough to hold the Na in the 60-80 range.
So, I have 3 choices using this approach
–live with a RA that Palmer predicts will be a bit too low for the color I want
–live with Na that is in the 105-120 range (maybe not a big deal, but I know there is such a thing as too much Na)
–live with a total alkalinity as CaCO3 of damn near 400 (again, not sure if this really matters, but I don’t see any of the "classic water profiles, even Dublin, that have alkalinity as CaCO3 higher than 320ish)
Not sure if any of these is preferable or if I just need to strap it on and get used to Bru’N Water real quick .
Any feedback is most welcome!!
PS–I will probably also balance out my Chloride/Sulfate a bit with some Epsom salt as well…