Before reading this, understand that I know how open ended and brewer specific this question is. However, I have reached out on this forum several times and found excellent help!
My question is:
I am brewing a Witbier and am about to add MORE brewing salts than I have ever added before. I am planing to throw them directly into the boil because I figured that I really don’t want to leave my salts in the mast tun with spent grains. Good idea, or bad idea since salts impact PH?
I plan to pitch:
15g Calcium Chloride
8g Epsom Salt
According to beersmith, this will leave me with given my base water profile:
RA of (-)32
Color 3-7 SRM
This is the range that I am looking for for the style of beer I’m making. I have just never added so many salts and am a little paranoid. For those who have added salts before. Does this seem “typical” for a 11 gallon batch (bottle volume)?