williamnave
Well-Known Member
Hi guys....just when I thought I was beginning to understand brewery science, I start reading this forum and realize I'm still pretty green
Anyway, I'm trying to put together a brewing water profile for an IPA. My city (Springfield,OR) has soft, low RA water. I'm using Bru'n water to make my calculations.
I'm trying to get close to Burton-on-Trent to achieve hoppy nirvana. When I make all the adjustments, my mash Ph is dead-on, but I have a very, very close to Dusseldorf profile. I can't seem to find the right additions to harden the water without spiking something out-of-whack or sending my Ph to the ridiculous.
Is this one of those RDWHAHB moments, or should I being doing something differently?
Anyway, I'm trying to put together a brewing water profile for an IPA. My city (Springfield,OR) has soft, low RA water. I'm using Bru'n water to make my calculations.
I'm trying to get close to Burton-on-Trent to achieve hoppy nirvana. When I make all the adjustments, my mash Ph is dead-on, but I have a very, very close to Dusseldorf profile. I can't seem to find the right additions to harden the water without spiking something out-of-whack or sending my Ph to the ridiculous.
Is this one of those RDWHAHB moments, or should I being doing something differently?