stepcg6
Member
Hello everyone,
West LA's 2012 Water report gave me the following info on my brewing water:
Calcium (Ca+2) 25 mg/L
Magnesium (Mg+2) 10 mg/L
Sodium (Na+) 44 mg/L
Chloride (Cl-) 50 mg/L
Sulfate (SO4) 37 mg/L
Alkalinity 93 mg/L as CaCO3
Alkalinity 113 as HCO3-
pH 7.5
A dark beer profile of a London Porter according to Brewer's Friend give me:
Calcium (Ca+2) 100 mg/L
Magnesium (Mg+2) 5 mg/L
Sodium (Na+) 35 mg/L
Chloride (Cl-) 60 mg/L
Sulfate (SO4) 50 mg/L
Alkalinity 217 mg/L as CaCO3
Alkalinity 265 as HCO3-
pH 7.5
Clearly I'm lacking in both Calcium and Alkalinity. Therefore I was going to add Chalk as CaCO3 to help my darker beer profile.
I'm planning on adding 5 grams, 1.32 teaspoons for 5.9 gallons mash water to boost Calcium to about 69 and Alkalinity to about 249.
Does this sound like the proper procedure? I'm told I should just dump the chalk into the mash. Do I put it into my grains before mashing, do I add it to my mash water as I heat it up, do I dump it right on top of the mash once its all mixed? This is my first time using brewing salts.
Also, my grain bill:
13 lb - American - Pale 2-Row (68.4%)
1 lb - American - Caramel / Crystal 80L (5.3%)
1.5 lb - American - Chocolate (7.9%)
2 lb - United Kingdom - Brown (10.5%)
0.5 lb - American - Caramel / Crystal 40L (2.6%)
0.5 lb - United Kingdom - Roasted Barley (2.6%)
0.5 lb - Flaked Oats (2.6%)
19 lbs total
SRM: 40
Thoughts? I'm brewing tomorrow morning!
West LA's 2012 Water report gave me the following info on my brewing water:
Calcium (Ca+2) 25 mg/L
Magnesium (Mg+2) 10 mg/L
Sodium (Na+) 44 mg/L
Chloride (Cl-) 50 mg/L
Sulfate (SO4) 37 mg/L
Alkalinity 93 mg/L as CaCO3
Alkalinity 113 as HCO3-
pH 7.5
A dark beer profile of a London Porter according to Brewer's Friend give me:
Calcium (Ca+2) 100 mg/L
Magnesium (Mg+2) 5 mg/L
Sodium (Na+) 35 mg/L
Chloride (Cl-) 60 mg/L
Sulfate (SO4) 50 mg/L
Alkalinity 217 mg/L as CaCO3
Alkalinity 265 as HCO3-
pH 7.5
Clearly I'm lacking in both Calcium and Alkalinity. Therefore I was going to add Chalk as CaCO3 to help my darker beer profile.
I'm planning on adding 5 grams, 1.32 teaspoons for 5.9 gallons mash water to boost Calcium to about 69 and Alkalinity to about 249.
Does this sound like the proper procedure? I'm told I should just dump the chalk into the mash. Do I put it into my grains before mashing, do I add it to my mash water as I heat it up, do I dump it right on top of the mash once its all mixed? This is my first time using brewing salts.
Also, my grain bill:
13 lb - American - Pale 2-Row (68.4%)
1 lb - American - Caramel / Crystal 80L (5.3%)
1.5 lb - American - Chocolate (7.9%)
2 lb - United Kingdom - Brown (10.5%)
0.5 lb - American - Caramel / Crystal 40L (2.6%)
0.5 lb - United Kingdom - Roasted Barley (2.6%)
0.5 lb - Flaked Oats (2.6%)
19 lbs total
SRM: 40
Thoughts? I'm brewing tomorrow morning!