My first beer attempting to use anything but tap water is probably going to happen next weekend. Most likely Biermunchers Oktoberfast.
I'm using the EZ water calculator and just want to make sure I'm doing it right, the entire water supply I'll be using will be Deionized.
8.50 lb Pilsner (2 Row) Ger (2.0 SRM
5.00 lb Vienna Malt (3.5 SRM)
4.00 lb Munich Malt - 20L (20.0 SRM)
2.00 lb Aromatic Malt (26.0 SRM)
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM)
So, accordingly to the EZ water calc, I should be adding 10 grams of Cal Chloride, and 5 grams of epson salt. This gives me an appropriate PH in the mash, as well as bringing my Chloride/Sulfate ration above 1.3, which "may enhance maltiness" which I'm assuming = good for the style.
Am I doing this right? lol.
And, the sparge water addition, I get conflicting info about wether or not to add it to the HLT or to the boil.... opinions would be great.