Hoosier
Well-Known Member
I am doing my water calc for a 44 SRM american stout. According to John Palmers spreadsheet i should be shooting for a bicarb level of around 650 ppm. It seems like alot to me any thoughts?
Apropriate bicarbonate level for stouts
- Thread starter Hoosier
- Start date
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The RIS I just brewed today came in at like 40 SRM and I got my RA to about 200. The mash pH was pretty spot on somewhere between 5.3-5.5 via colorpHast. I wouldnt' go too overboard because you can always add a bit more chalk or baking soda if you go low.
OP
OP
Hoosier
Well-Known Member
Thanks for the help!
