scruff311
Well-Known Member
I live in an area with very soft water (54.6 ppm Total Hardness), however the pH appears to be rather high at 9.7. The overall mineral content is low so I am not sure where this high pH is coming from. Here is the annual water chart for my local supply.
I am trying to figure out what salts I should be adding to my mash to get the pH and hardness just right. In particular, I will be brewing a sweet stout (~40 SRM) this Sunday so my understanding is that I need water with a high alkalinity and pH.
Jim Palmer suggests using either Calcium Carbonate or Sodium Bicarbonate when brewing a dark beer with soft water. However, I just started working with Vermont Pub & Brewery's spreadsheet available on byo.com and the suggestion is to use a combination of gypsum and lactic acid.
Based on my water chemistry, what should I be adding when brewing a dark stout? Should I add anything if brewing something like an IPA (I've read gypsum helps hoppy beers)? Where can I buy gypsum and food-grade lactic acid?
I am trying to figure out what salts I should be adding to my mash to get the pH and hardness just right. In particular, I will be brewing a sweet stout (~40 SRM) this Sunday so my understanding is that I need water with a high alkalinity and pH.
Jim Palmer suggests using either Calcium Carbonate or Sodium Bicarbonate when brewing a dark beer with soft water. However, I just started working with Vermont Pub & Brewery's spreadsheet available on byo.com and the suggestion is to use a combination of gypsum and lactic acid.
Based on my water chemistry, what should I be adding when brewing a dark stout? Should I add anything if brewing something like an IPA (I've read gypsum helps hoppy beers)? Where can I buy gypsum and food-grade lactic acid?