I was just wondering your thoughts on residual alkalinity. I am brewing a stout and have these numbers figured for my pH. I have hear both that residual alkalinity matters and have also heard don't listen to anything pertaining to RA when pertaining to color or SRM. Can you guys give me some insight. Here are the numbers I have figured for our stout. The pH may be in check but the RA is obviously off if you are pertaining to color. Let me know your thoughts.
Starting Water (ppm):
Ca: 78
Mg: 27
Na: 10
Cl: 2
SO4: 15
CaCO3: 328
Mash / Sparge Vol (gal): 4 / 3.5
RO or distilled %: 80% / 0%
Total Grain (lb): 8.9
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0.75
CaCl2: 2 / 0.75
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 82 / 93
Mg: 5 / 15
Na: 2 / 6
Cl: 64 / 48
SO4: 77 / 63
Cl to SO4 Ratio: 0.84 / 0.76
Alkalinity (CaCO3): 66
RA: 4
Estimated pH: 5.55
(room temp)
Starting Water (ppm):
Ca: 78
Mg: 27
Na: 10
Cl: 2
SO4: 15
CaCO3: 328
Mash / Sparge Vol (gal): 4 / 3.5
RO or distilled %: 80% / 0%
Total Grain (lb): 8.9
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0.75
CaCl2: 2 / 0.75
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 82 / 93
Mg: 5 / 15
Na: 2 / 6
Cl: 64 / 48
SO4: 77 / 63
Cl to SO4 Ratio: 0.84 / 0.76
Alkalinity (CaCO3): 66
RA: 4
Estimated pH: 5.55
(room temp)