I’m going to be brewing a Dry Irish Stout tomorrow and was looking for a little input with my water additions. My base profile is as follows:
My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm
There will be 6 lbs. of Maris Otter, 2 lbs. of Flaked Barley, and 1 lbs. of English Roasted Barley in the grain bill with a touch of acid malt (.5 lbs.) for pH adjustment.
I plugged in the Black Balanced profile into Bru’n Water and it suggested adding:
Mash:
0.5 grams of Gypsum
0.3 grams of Baking Soda
0.5 grams of Calcium Chloride
Sparge or Boil:
0.8 grams of Gypsum
0.8 grams of Calcium Chloride
I’m going to be brewing a Dry Irish Stout tomorrow and was looking for a little input with my water additions. My base profile is as follows:
My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm
There will be 6 lbs. of Maris Otter, 2 lbs. of Flaked Barley, and 1 lbs. of English Roasted Barley in the grain bill with a touch of acid malt (.5 lbs.) for pH adjustment.
I plugged in the Black Balanced profile into Bru’n Water and it suggested adding:
Mash:
0.5 grams of Gypsum
0.3 grams of Baking Soda
0.5 grams of Calcium Chloride
Sparge or Boil:
0.8 grams of Gypsum
0.8 grams of Calcium Chloride
Any recommendations or does this look pretty good?
Thanks :cheers: [/quote]
You don’t need acid malt, a dark beer mash already has a naturally low pH. Your water has starting bicarb of 122ppm so I think all you need is a little more Calcium to get up to 50+ppm Ca+ using Calcium chloride. IMO the use of baking soda is not a good idea. Sodium is not needed. If you want to add alkalinity Calcium carbonate is a better choice.
I’m going to be brewing a Dry Irish Stout tomorrow and was looking for a little input with my water additions. My base profile is as follows:
My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm
There will be 6 lbs. of Maris Otter, 2 lbs. of Flaked Barley, and 1 lbs. of English Roasted Barley in the grain bill with a touch of acid malt (.5 lbs.) for pH adjustment.
I plugged in the Black Balanced profile into Bru’n Water and it suggested adding:
Mash:
0.5 grams of Gypsum
0.3 grams of Baking Soda
0.5 grams of Calcium Chloride
Sparge or Boil:
0.8 grams of Gypsum
0.8 grams of Calcium Chloride
Any recommendations or does this look pretty good?
Thanks :cheers: [/quote]
You don’t need acid malt, a dark beer mash already has a naturally low pH. Your water has starting bicarb of 122ppm so I think all you need is a little more Calcium to get up to 50+ppm Ca+ using Calcium chloride. IMO the use of baking soda is not a good idea. Sodium is not needed. If you want to add alkalinity Calcium carbonate is a better choice.[/quote]
Thanks for the recommendation. I guess the only reason I was using the acid malt was to bring the estimated room temp mash pH down to 5.4 without that it was pushing 5.6/5.7.
You’re chasing your tail with the proposed additions. Acid malt and baking soda neutralize each other’s effect. So either one or both of those additions are not needed. I would remove the baking soda first and then see if the acid malt can be removed. The tap water alkalinity should be fairly capable of handling that stout grist.