Stingray73
Homebrewar
I've punched the following tap water specs into various water tools, and can make adjustments without needing to dilute for various beer styles. Curious about the experts thoughts on managing this level of bicarbonates with acid (phosphoric 85%). A typical adjustment for and 5 gallon IPA might be 3ml in the mash plus some Gypsum and Calcium Chloride and 5-6ml for sparge water .
Am I trying to make too big of an adjustment? I'd like to use tap water, but diluting with distilled or RO is an option and added expense.
pH 7.8
ppm
Calcium, Ca --- 75
Magnesium, Mg --- 24
Total Hardness, CaCO3 --- 288
Sulfate, SO4-S --- 20
Chloride, Cl --- 5
Carbonate, CO3 --- < 1
Bicarbonate, HCO3 --- 317
Total Alkalinity, CaCO3 --- 260
Am I trying to make too big of an adjustment? I'd like to use tap water, but diluting with distilled or RO is an option and added expense.
pH 7.8
ppm
Calcium, Ca --- 75
Magnesium, Mg --- 24
Total Hardness, CaCO3 --- 288
Sulfate, SO4-S --- 20
Chloride, Cl --- 5
Carbonate, CO3 --- < 1
Bicarbonate, HCO3 --- 317
Total Alkalinity, CaCO3 --- 260