For the last batch that had the "aftertaste":
5.25 g batch
11 Lb 2 Row Pale Malt
1 lb Caramel 40L
1 lb Munich 20L
8 oz Black Patent (500 SRM)
8 oz Choc Malt (350 SRM)
Hops: .8 oz Columbus 14% Alpha @ 60 min
2 oz of Cascade @ 15 min
Wyeast 1056 (made starter on stir plate with RO water)
Water : RO base , then matched to "Porter " water profile in BS
Salts to Mash: (approx 5 gal Mash water volume)
7.73 g Calcium Chloride
6.93 g Salt
3.61 g Gypsum
2,27 g chalk (will be eliminating this from future profiles based on what I have read about it)
2 g epsom salt
added 5 ml lactic acid to mash water
to the Boil water: (approx 7.75-8 gal starting boil)
2.63 g Calcium Chloride
2.36 g salt
1.23 g Gypsum
1 g Chalk
1 g epsom salt
mash temp 156 deg f
I checked the Ph with a freshly calibrated meter and read 5.16 @15 min into the mash.
Seemed to hit the gravity targets predicted as well.
Maybe I will try to plug these salts into another calculator and see what comes up. Could be the traditional Porter water profile just imparted a taste as experienced and that was the way it was back then. It doesn't bother me personally but I can sense the difference.
I used no calcium chloride in the first batch and about half the salt. No baking soda in the "aftertaste batch", and about 5g in the previous batch. Looking at the previous, no aftertaste recipe I used the "London" water Profile in BS.
I guess I will use the London profile again for this Baltic Porter and see how it comes out. Now that I have retired I have no excuse (other than mental abilities) to not dive into the water topic to figure it out.