According to another thread on here, the water profile given in Brew Like a Monk for Chimay is as follows:
Ca 70 Mg 7 Na 7 SO4 21 CL 21 HCO3 216
I'm confused because with such a high HCO3 level and given the light grains used to brew a tripel, how does Chimay get a proper mash pH? Do you think they use a fair amount of acid malt? Or do they just mash at a really high pH?
I'm gearing up to brew my first tripel and am concerned about hitting an adequate water profile.
Ca 70 Mg 7 Na 7 SO4 21 CL 21 HCO3 216
I'm confused because with such a high HCO3 level and given the light grains used to brew a tripel, how does Chimay get a proper mash pH? Do you think they use a fair amount of acid malt? Or do they just mash at a really high pH?
I'm gearing up to brew my first tripel and am concerned about hitting an adequate water profile.