Water Analysis - Few Questions
Did the Ward test a few months back and here are the results:
Sodium 10 ppm
Tot. Hardness 86
Tot Alkalinity 23
I do not dilute, just filter through a carbon block to remove chlorine. Not trying to reproduce a historic water, just want to boost the Calcium to at least 50 and manage the Mash/Sparge Ph. I run each batch through Bru'n Water and add Gypsum, Lactic Acid and Calcium Chloride as needed.
Getting ready to brew Denny's BV Porter this weekend, and with the additions Bru'n Water cranks out:
Est. PH 5.1
My questions are:
1. Anyone feel with the the info. in the water report that I should be diluting for every batch?
2. The low Ph concerns me for this recipe. It actually came in at 4.6, but I removed the 1/2 lb. Choc. Malt, since I add it to the mash towards the end of the sparge. Am I correct with this logic?
3. Should I run the batch as is or make corrections to raise the Ph? Looks like I can add a gram of Baking Soda and hit the desired 5.3, but then Bicarbonate shoots up to 73. Is this Bicarbonate level a real concern?
Thanks for the help.