I'm trying to build a water profile from distilled water for an oatmeal stout. Here's the recipe:
5 lb. 10 oz. British pale 3L
0 lb. 7 oz. American victory 25L
0 lb. 8 oz. American crystal 40L
0 lb. 8 oz. American chocolate 350L
0 lb. 4 oz. Roasted barley 300L
0 lb. 11 oz. Flaked oats 1L
Color: 75 HCU (~29 SRM)
Bitterness: 27 IBU
Alcohol: 5.2% v/v
I plan on adjusting the mash water, sparging with distilled water, and then adding the remaining salts to the boil. For the mash, I'm going with a little bit higher alkalinity than for the final beer just to make sure the mash pH is right. For the mash:
Alkalinity as CaCO3: 269ppm
Residual Alkalinity as CaCO3: 209ppm
Estimated SRM: 22-27
For the total water profile:
Alkalinity as CaCO3: 268ppm
Residual Alkalinity as CaCO3: 180ppm
Estimated SRM: 20-25
Obviously the estimated SRM does not match the recipe, but according to this post (and the Dublin water profile) it is probably still good:
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My calcium, magnesium, and RA match the profile of Dublin. I decided to go with a 1:1 chloride to sulfate ratio to make a smoother beer. Here are my concerns. Let me know if I need to fix them or if there's something else wrong that I'm not seeing.
1. The sodium is too high. According to Palmer, high concentrations of sodium and sulfate make a harsh bitterness. You should make one or the other as low as possible, preferably the sodium. Since my sulfate is pretty low, I think I'm OK though.
2. The estimated SRM isn't correct for the recipe. I think this is OK though.