I'm about to do my first all grain batch and the more I look at water quality info and mineral additions the more confused I get.
Here are my specs:
I'll be making a Two Hearted clone based off this recipe:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2 lbs Vienna Malt (3.5 SRM) Grain 15.38 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 %
1.00 oz Centennial [9.50 %] (60 min) Hops 30.3 IBU
0.50 oz Centennial [9.50 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [9.50 %] (15 min) Hops 15.0 IBU
1.00 oz Centennial [9.50 %] (5 min) Hops 6.0 IBU
1.00 oz Centennial [9.50 %] (1 min) Hops 1.3 IBU
Just plugging my numbers into the EZ Water Calculator my mash pH should be 5.53. Would I benefit from adding 6 oz. of acidulated malt to get it down to 5.24? Would something else work better?
What about additions to make the hops shine? Gypsum and/or calcium chloride? Should these just be added to the boil rather than the mash?
I've been extract brewing for three years and other than Campden tablets I haven't used anything with my water with good results.