JerD
Well-Known Member
Below are the additions I plan to make when I mash in. I'm doing a protein rest with 2.2 gallons of water and adding 1.95 gallons for the saccrification. Normally I do a single infusion, throw the salts in with the grains and add the water. So far so good.
Should I divide up the salts between the two infusions or just add the salts as shown when I make my second infusion
I'm brewing an Alt with an SRM of 16 (Beersmith) and the starting water profile is 8 parts Chicago and 2 parts home water
Thanks alot
EZ Water Adjustment Spreadsheet
Starting Water:
Ca: 45.2 ppm
Mg: 22.8 ppm
Na: 21.2 ppm
Cl: 11.8 ppm
SO4: 35.2 ppm
CaCO3: 160 ppm
Mash Vol: 4.15 gal
Dilution Rate: 0%
Adjustments:
CaCO3: 0 grams
CaSO4: 0.6 grams
CaCl2: 0.7 grams
MgSO4: 0 grams
NaHCO3: 0 grams
NaCl: 0 grams
HCL Acid: 0 ml
Lactic Acid: 0 ml
Results:
Ca: 66 ppm
Mg: 23 ppm
Na: 21 ppm
Cl: 33 ppm
SO4: 57 ppm
CaCO3: 160 ppm
RA: 99 (13 to 18 SRM)
Cl to SO4: 0.59 (Bitter)
Should I divide up the salts between the two infusions or just add the salts as shown when I make my second infusion
I'm brewing an Alt with an SRM of 16 (Beersmith) and the starting water profile is 8 parts Chicago and 2 parts home water
Thanks alot
EZ Water Adjustment Spreadsheet
Starting Water:
Ca: 45.2 ppm
Mg: 22.8 ppm
Na: 21.2 ppm
Cl: 11.8 ppm
SO4: 35.2 ppm
CaCO3: 160 ppm
Mash Vol: 4.15 gal
Dilution Rate: 0%
Adjustments:
CaCO3: 0 grams
CaSO4: 0.6 grams
CaCl2: 0.7 grams
MgSO4: 0 grams
NaHCO3: 0 grams
NaCl: 0 grams
HCL Acid: 0 ml
Lactic Acid: 0 ml
Results:
Ca: 66 ppm
Mg: 23 ppm
Na: 21 ppm
Cl: 33 ppm
SO4: 57 ppm
CaCO3: 160 ppm
RA: 99 (13 to 18 SRM)
Cl to SO4: 0.59 (Bitter)