Am a newb when it comes to water chemistry. It is my final frontier in brewing.
Tried to use Bru’nwater, but it was too complicated and non-user-friendly. A buddy recommended “Ezy water,” and I found it to be sooo much easier to use and understand.
Anyhow, I am crafting a Belgium Blond, and using 2 gals wellwater/8 gals distilled, with salt additions of 1g Gypsum, 1/2g Epsom Salt, and 2g Cal Chloride at mash-in. I am also using those same amounts of salts at the beginning of the boil. Sound legit (I know I am giving extremely low background info, just wondering if what I’ve said so far sounds incredibly way off somehow)?
Secondly, Ezywater tells me if I add 3ml of lactic acid it will bring my MASH soundly into the sweet-spot of 5.5 pH (my grist and my salts brought it down some, but it seems acid addition is needed to get it there all the way).
Other than “does this sound right?” in general; my main question is: when do I add the acid? I am assuming I do so during the strike (beginning of mash), and not during “sparge.” Keep in mind I am a batch-sparge brewer and my sparge-water could be considered 1)strikewater itself 2) infusion water just before first runoff or, 3) second runoff water
Denny, Mark Twain, other batch-sparge and/or chemists?