I recommend using Bru'n Water and treating aromatic as crystal malt for the purpose of the spreadsheet.
OK. Thanks.
I'm working through the Bru'N Water SS now.
Question #1 about Bru'n Water. What is a good water profile to select for a Trippel? I didn't see Westmalle on the list. Yellow balanced? Not sure.
Thanks again.
If I have further quesitons, I will add them below.
TD
edit-
so in choosing the yellow balanced profile and matching my water as closely as possible (I cheated and used beersmith to obtain calculations), here is what I end up with. Using Bru'n Water.
Mash Parameters
Batch Volume (gal) 11.00 Hardness (ppm as CaCO3) 164 RA (ppm as CaCO3) -41
Estimated Mash pH 5.3 Alkalinity (ppm as CaCO3) 1 SO4/Cl Ratio 1.36
Additions Total Mash Water Vol (gal) 9.47 Total Sparge Water Vol (gal) 7.17
Mash Dilution Vol (gal) 0.00 Sparge Dilution Vol (gal) 0.00
Mash Water Additions Sparge Water Additions
Mineral (grams) (grams)
Gypsum (CaSO4) 2.8 2.2
Epsom Salt (MgSO4) 2.8 2.2
Canning Salt (NaCl) 0.2 0.1
Baking Soda (NaHCO3) 0.0 Not Recommended
Calcium Chloride (CaCl2) 3.8 2.9
Chalk (CaCO3) 0.0 Not Recommended
Pickling Lime (Ca(OH)2) 0.0 Not Recommended
Magnesium Chloride (MgCl2) 0.0 0.0
Acid (mL) (mL)
Phosphoric 10.00 % 7.6 3.6
I also added 0.5# acid malt to the grist to get the mash pH to 5.3 without the acid malt its up at 5.5
So, aside from the additions to target my RO water to the "yellow balanced" profile, are there any parameters out of whack? RA -41 seems to be an outlier.
Thanks for any recommendations/suggestions.
I guess my biggest question at this point is, is the yellow balanced a good profile for a Trippel, or is there another I should attempt to match? Also, any need to be concerned about the -41 RA value (methinks not).
TD