Tomorrow I'm making first batch with all RO water.. I've decided to go with this water profile CA 75, MA 5, NA 10, CL 50, SO4 150, HCO 0. It seems simple enough and looks like a good place to start. I'll be adding 9g gyp, 2g Epsom, 1 g kosher salt and 2.5g calcium chloride. Mash ph is 5.43
Does this seem like a good starting point
grain bill
9.20 gal RO Water Water 1 -
9.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
1.00 g Salt (Mash 60.0 mins) Water Agent 5 -
10 lbs 8.0 oz Pale Malt (2-Row) Canadian Malting Co (2.0 SRM) Grain 6 87.5 %
12.0 oz Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 7 6.3 %
12.0 oz Munich (Cargill) (9.5 SRM) Grain 8 6.3 %
0.25 oz Horizon [11.10 %] - Boil 65.0 min Hop 9 8.5 IBUs
0.25 oz Citra pellet [14.10 %] - Boil 20.0 min Hop 10 6.4 IBUs
0.25 oz Columbus (Tomahawk) [15.20 %] - Boil 20.0 min Hop 11 6.9 IBUs
0.50 oz Citra pellet [14.10 %] - Boil 15.0 min Hop 12 10.5 IBUs
0.50 oz Columbus (Tomahawk) [15.20 %] - Boil 15.0 min Hop 13 11.3 IBUs
0.50 oz Citra pellet [14.10 %] - Boil 10.0 min Hop 14 7.7 IBUs
0.50 oz Columbus (Tomahawk) [15.20 %] - Boil 10.0 min Hop 15 8.3 IBUs
1.00 oz Citra pellet [14.10 %] - Boil 5.0 min Hop 16 8.4 IBUs
1.00 oz Columbus (Tomahawk) [15.20 %] - Boil 5.0 min Hop 17 9.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 18 -
1.00 oz Citra pellet [14.10 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
1.00 oz Columbus (Tomahawk) [15.20 %] - Dry Hop 0.0 Days
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 77.0 IBUs
Est Color: 6.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Mash In Add 4.50 gal of water at 161.7 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.68gal) of 180.0 F water
Does this seem like a good starting point
grain bill
9.20 gal RO Water Water 1 -
9.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
1.00 g Salt (Mash 60.0 mins) Water Agent 5 -
10 lbs 8.0 oz Pale Malt (2-Row) Canadian Malting Co (2.0 SRM) Grain 6 87.5 %
12.0 oz Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 7 6.3 %
12.0 oz Munich (Cargill) (9.5 SRM) Grain 8 6.3 %
0.25 oz Horizon [11.10 %] - Boil 65.0 min Hop 9 8.5 IBUs
0.25 oz Citra pellet [14.10 %] - Boil 20.0 min Hop 10 6.4 IBUs
0.25 oz Columbus (Tomahawk) [15.20 %] - Boil 20.0 min Hop 11 6.9 IBUs
0.50 oz Citra pellet [14.10 %] - Boil 15.0 min Hop 12 10.5 IBUs
0.50 oz Columbus (Tomahawk) [15.20 %] - Boil 15.0 min Hop 13 11.3 IBUs
0.50 oz Citra pellet [14.10 %] - Boil 10.0 min Hop 14 7.7 IBUs
0.50 oz Columbus (Tomahawk) [15.20 %] - Boil 10.0 min Hop 15 8.3 IBUs
1.00 oz Citra pellet [14.10 %] - Boil 5.0 min Hop 16 8.4 IBUs
1.00 oz Columbus (Tomahawk) [15.20 %] - Boil 5.0 min Hop 17 9.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 18 -
1.00 oz Citra pellet [14.10 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
1.00 oz Columbus (Tomahawk) [15.20 %] - Dry Hop 0.0 Days
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 77.0 IBUs
Est Color: 6.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Mash In Add 4.50 gal of water at 161.7 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.68gal) of 180.0 F water