Dry Irish Stout Water

Hey all,

I'm going to be brewing a Dry Irish Stout tomorrow and was looking for a little input with my water additions. My base profile is as follows:

My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm

There will be 6 lbs. of Maris Otter, 2 lbs. of Flaked Barley, and 1 lbs. of English Roasted Barley in the grain bill with a touch of acid malt (.5 lbs.) for pH adjustment.

I plugged in the Black Balanced profile into Bru'n Water and it suggested adding:

Mash:
0.5 grams of Gypsum
0.3 grams of Baking Soda
0.5 grams of Calcium Chloride

Sparge or Boil:
0.8 grams of Gypsum
0.8 grams of Calcium Chloride

Final profile:
53 ppm calcium
19.2 ppm sodium
47.1 ppm sulfate
40.1 chloride
141 ppm bicarb
Total Hardness: 170
RA: 74

Any recommendations or does this look pretty good?

Thanks

Have you tried brewing it without making changes to your water profile? You might get a totally perfect stout with what you have. Sometimes doing less to your water works out better.

Not yet. I may just do that instead.