Thanks for the help fellas, appreciate it. I read the Primer, and all subsequent pages.
Couple additional questions RE: RO Water.
Do I start with 100% RO, and if so, where on earth do I get RO water?
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
So for this Dortmunder Export, am I correct to assume, per 5 gallons of RO Water -
- 2tsp Calcium Chloride
- 2tsp Gypsum
- 2% Grist of Acidulated Malt (10 lb grist, so .20 lb Acidulated Malt?)
Finally, I imagine the Acid Malt gets added to the mash per usual mashing. But is the water treated by putting the Calcium Chloride and the Gypsum into the strike water, then into the mash?
Thanks again, just working thru all of this in my head...