Bru'n Bicarbonate - bitter
brewing a bitter, using pale ale profile.... The bicarbonate profile number is 180..... right now, mine is about 80 with RO dilution. Is there a "need" to be that high on bicarbonate? Does that level of bicarbonate "add" anything to the beer? Or, is it ok/good to be in the ballpark on the other numbers and undershoot the Bicarb?
Right now I am looking at -
Ca - 100
Mg - 5
Na - 8
Sulfate - 155
Chloride - 50
Bicarb - 75
Kegged/Serving: Porter, Session IPA, Dark Mild, Double Citra IPA, Oatmeal Amber Ale, Bo-Pils, Oktoberfest, American Brown Ale
Bottled: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Heady Topper Clone, Session IPA, Porter, Plain ol American Ale
Future Brews: Heady Topper Clone, Ordinary Bitter, Dortmunder, Pilsner, Scottish 70, More...... More....... Beer.......