If some of you wouldn't mind giving this a quick run thru I would appreciate it.
Going to try brewing a recipe I tried before getting into water adjustments. It is from Jamil and Palmer's book. I am going to be using RO water or just plain distilled due to where I am living for the next 3 months. The water at the tap is from a softener and the water at the hose has Iron in it. This with be a small batch BIAB brew.
1) First question with Bru'n Water is what is meant by total batch volume. Is this the post boil volume at 212 or at ambient temp? Or is it the volume into the fermentor or volume into packaging?
2) I am not sparging so I followed the directions for setting the sparge water additions to 0.01, do I need to do anything on the sparge acidification page?
3) It looks like my water to grist ratio is about 2.81. With it being thinner do I need to shoot for a lower mash pH?
My recipe looks like this:
Marris Otter 3.33#
Crystal 40 0.27#
Crystal 120 0.18#
Total grain bill is 4.32#
Bru'n water has me adding 0.8 grams of Gypsum and 1.5 grams of CaCl to my starting water of 3.03 gallons. My target profile is Amber (Malty) and my adjusted water would come out to be Ca 52.3, Mg 0, Na 8, Sulfate 37.9, Cl 67.8, Bicarb 16, RA -24, Alk 13. Mash pH would be 5.47 which I wanted about that range.
If you see any flaws feel free to tear it apart, all suggestions welcomed.