Water building question?
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When building water for a darker beer (from RO), I'm having trouble keeping the calcium in the 50-150 range while adding chalk. I have added a little Baking Soda to supplement the chalk, but the sodium level can get out of hand quickly.
I'm considering adding the necessary amount of chalk to the mash, but skipping the chalk (or adding less) for the sparge edition, which I usually just add to the kettle after the sparge.
I know that you need the chalk (CaC03) in the mash to balance the acidity of the dark malts for mash PH, but will skipping the chalk edition in the kettle change the PH or the flavor profile in the final beer?
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