OK, I have looked all over in researching my first Bo Pils for this info. The recipe I have formulated is from a few sources but is calling for 10% Acid malt to drop the PH when using a high percentage of RO water. I am concerned that 10% will come through in the flavor and that is NOT what I want. I don't have any real experience with water chemistry but I used a calculator to come up with 85% distilled and 15% tap water based on my local water report to get pretty dang close to Bo Pils water without salt additions.
Now, I read that Acid malt will drop PH .1 units per 1% of grist. My local water PH is 7.7 (average) and distilled is around that as well, so even using 10% Acid malt won't get me down down to 5.2 , and I am definitely not going 25%.
Soooo, the question is: If I use the 5.2 PH stabilizer stuff, will it throw off any of the other minerals necessary for a Bo Pils. Ingredients are neutralized, so I don't think so, but unsure. Have any of you done it with good or bad results? Am I figuring correctly here as far as dropping my PH? Is there another better way to control PH? I am hoping to simply do an 85-15% distilled to tap ratio and dump in some 5.2 and call it good. No Acid malt preferably. What do ye think?
Thanks All
Now, I read that Acid malt will drop PH .1 units per 1% of grist. My local water PH is 7.7 (average) and distilled is around that as well, so even using 10% Acid malt won't get me down down to 5.2 , and I am definitely not going 25%.
Soooo, the question is: If I use the 5.2 PH stabilizer stuff, will it throw off any of the other minerals necessary for a Bo Pils. Ingredients are neutralized, so I don't think so, but unsure. Have any of you done it with good or bad results? Am I figuring correctly here as far as dropping my PH? Is there another better way to control PH? I am hoping to simply do an 85-15% distilled to tap ratio and dump in some 5.2 and call it good. No Acid malt preferably. What do ye think?
Thanks All