Hi guys,
I'm working on learning as much about mash water chemistry as I can before I dive into creating a water profile for my next batch. I seem to be getting differing opinions on acids vs. salts.
In my case, for the IPA I'm going to be brewing, I have less minerals in my base water than what I need. I would have to add 5.8g gypsum to my mash and 7.4g to my sparge, as well as .7g epsom to my mash and .9g to my sparge to raise the minerals to the desired levels (based on Bru'n Water's Pale Ale profile). However, without diluting, I will need to add 1.8mL of lactic acid to my mash, and 4.2mL to my sparge water.
If I decided to dilute my water with say 25% distilled water, I would have to add 6.3g gypsum to my mash and 8.1g to my sparge, 1.2g epsom to my mash and 1.6g to my sparge, and .5g calcium chloride to my mash and .7g to my sparge to raise the minerals to the desired levels. With diluting, I will only need to add .7mL of lactic acid to my mash, and 3.2mL to my sparge water.
So, if I don't dilute, I end up with 14.8g of salts and 6mL of lactic acid total. With the diluted water, I end up with 18.4g of salts and 3.9mL of lactic acid.
Anyways.... what's better? More acids or more salts? To dilute or not to dilute?
Any help would be appreciated!
I'm working on learning as much about mash water chemistry as I can before I dive into creating a water profile for my next batch. I seem to be getting differing opinions on acids vs. salts.
In my case, for the IPA I'm going to be brewing, I have less minerals in my base water than what I need. I would have to add 5.8g gypsum to my mash and 7.4g to my sparge, as well as .7g epsom to my mash and .9g to my sparge to raise the minerals to the desired levels (based on Bru'n Water's Pale Ale profile). However, without diluting, I will need to add 1.8mL of lactic acid to my mash, and 4.2mL to my sparge water.
If I decided to dilute my water with say 25% distilled water, I would have to add 6.3g gypsum to my mash and 8.1g to my sparge, 1.2g epsom to my mash and 1.6g to my sparge, and .5g calcium chloride to my mash and .7g to my sparge to raise the minerals to the desired levels. With diluting, I will only need to add .7mL of lactic acid to my mash, and 3.2mL to my sparge water.
So, if I don't dilute, I end up with 14.8g of salts and 6mL of lactic acid total. With the diluted water, I end up with 18.4g of salts and 3.9mL of lactic acid.
Anyways.... what's better? More acids or more salts? To dilute or not to dilute?
Any help would be appreciated!