What do you guys think?
Sodium na. 89
Total hardness caco3 373
Total alkalinity caco3. 230
So I was messing around on bru’n water and for a simple DIPA grain bill I can added 1lb of acid malt (7%) to reach 5.4 ph in the mash and 5.9ml latic acid to the sparge water to get to 6.0 ph. Is that to much latic acid. Will the flavor come through?
Any help is appreciated. I’m still trying to figure all this out and want to know if this water is worth it or if I should get RO or distilled water