Hello all.
I just recently started working on water chemistry, and I want to make sure I'm on the right track. I have a 10 gal batch of a ~7% stout that I will be brewing soon and I want to get some thoughts on my salt additions.
Here is my source water profile:
I am using this calculator to figure it out: http://www.brewersfriend.com/water-chemistry/
I think I'm going to add the following salts to the mash (9.31 gallons):
5 grams Baking Soda
2 grams Gypsum
2 grams Calcium Chloride
According to the calculator, it will be "malty" and "good for dark beers". Am I way off? Am I in the right ballpark?
Thanks in advanced!
I just recently started working on water chemistry, and I want to make sure I'm on the right track. I have a 10 gal batch of a ~7% stout that I will be brewing soon and I want to get some thoughts on my salt additions.
Here is my source water profile:
I am using this calculator to figure it out: http://www.brewersfriend.com/water-chemistry/
I think I'm going to add the following salts to the mash (9.31 gallons):
5 grams Baking Soda
2 grams Gypsum
2 grams Calcium Chloride
According to the calculator, it will be "malty" and "good for dark beers". Am I way off? Am I in the right ballpark?
Thanks in advanced!