CadiBrewer
Well-Known Member
I'm trying to improve my water knowledge and move beyond the wonderful primer. I'm going to be brewing a 10 gallon porter recipe with the following grain bill:
Pale ale malt - 13lb 1oz
Brown malt - 2lb 12 oz - 150l
Crystal 75 - 1lb 13 oz
Chocolate - 1lb 6 oz 450l
I will be using 100% RO water and building from that. I chose the black balanced profile in Bru'n Water and built it as close as I could. Does this look like a reasonable starting point to brew the first time and then adjust to taste with subsequent batches? I should point out that I don't have a PH meter yet, so I'm going with the Bru'n Water numbers blindly until I buy a meter. I entered the PH of my RO water as 7 on the sparge acidification page because I don't have a meter to test it with. Is that a reasonable assumption?
Pale ale malt - 13lb 1oz
Brown malt - 2lb 12 oz - 150l
Crystal 75 - 1lb 13 oz
Chocolate - 1lb 6 oz 450l
I will be using 100% RO water and building from that. I chose the black balanced profile in Bru'n Water and built it as close as I could. Does this look like a reasonable starting point to brew the first time and then adjust to taste with subsequent batches? I should point out that I don't have a PH meter yet, so I'm going with the Bru'n Water numbers blindly until I buy a meter. I entered the PH of my RO water as 7 on the sparge acidification page because I don't have a meter to test it with. Is that a reasonable assumption?