I'm venturing into water chemisty, and plan on brewing with 100% Distilled Water. I've been doing tons of reading trying to grasp the concepts. Every time I think it begins to make sense, I'll read something else that confuses me
For now, I'm using various water tools that are available, and plugging numbers in to get the range that fit the style of beer I am doing.
This beer will be a DIPA:
4.5gal batch (5 gal fermentor)
.25 Corn Sugar
14.5lb total grain bill using 7.5g strike water (This will be no-sparge) is 2.07 lbs/qt.
Here are my mash salt additions:
Epsom Salt: 3g
Baking Soda: .5g
I've plugged these numbers into 3 different tools out there, and each one gives pretty similar results:
Alkalinity (CaCO3): 28ppm
Est. Mash pH:
EZ_Water = 5.41
Kaiser Calc = 5.37
Brewer's Friend = 5.7 (I'm guessing this is higher because it is adjusting for temperature?)
Can you please take a look at this, and tell me if my calculated additions seem way off-base, or pretty close for a hoppy profile? The total amount of the additions (15.5g) seems like a lot from what I've seen from other posts.
I appreciate any feedback and tips!