I'm brewing a standard bitter tomorrow and, as always, I used the EZ Water spreadsheet to build up from distilled water. Specifically, I'm building up to the below and am getting an estimated 5.46 "estimated room-temp mash ph" from the spreadsheet
Ca: 110
Mg: 10
Na: 0
Cl: 153
SO4: 100
Everything looks ok but, as usual, I'm getting very negative numbers for "effective alkalinity" and "residual alkalinity" (-83 and -168 respectively) (screenshot here: http://imgur.com/Db8rLe1)
Is this ok to ignore? I'm reading "Brew Like A Pro" by Dave Miller and for amber colored beers he suggests alkalinity around 25 ppm. Any thoughts would be greatly appreciated. From playing with the spreadsheet I can bring the effective alkalinity up to around 25 ppm by adding chalk to the mash but that puts my calcium number too high, and if I try to fix this by reducing the CaCl2 then I don't have enough chloride..and so forth
Help!
Ca: 110
Mg: 10
Na: 0
Cl: 153
SO4: 100
Everything looks ok but, as usual, I'm getting very negative numbers for "effective alkalinity" and "residual alkalinity" (-83 and -168 respectively) (screenshot here: http://imgur.com/Db8rLe1)
Is this ok to ignore? I'm reading "Brew Like A Pro" by Dave Miller and for amber colored beers he suggests alkalinity around 25 ppm. Any thoughts would be greatly appreciated. From playing with the spreadsheet I can bring the effective alkalinity up to around 25 ppm by adding chalk to the mash but that puts my calcium number too high, and if I try to fix this by reducing the CaCl2 then I don't have enough chloride..and so forth
Help!