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Old 09-26-2009, 05:48 PM   #1
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Default Apropriate bicarbonate level for stouts

I am doing my water calc for a 44 SRM american stout. According to John Palmers spreadsheet i should be shooting for a bicarb level of around 650 ppm. It seems like alot to me any thoughts?


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Old 09-26-2009, 10:10 PM   #2
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The RIS I just brewed today came in at like 40 SRM and I got my RA to about 200. The mash pH was pretty spot on somewhere between 5.3-5.5 via colorpHast. I wouldnt' go too overboard because you can always add a bit more chalk or baking soda if you go low.


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Old 09-27-2009, 12:13 AM   #3
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most of the water calcs seem a bit skewed when you go to the darker side.... even the water profiles of cities known for darker brews don't have bicarb levels that high.
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Old 09-28-2009, 01:27 PM   #4
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Thanks for the help!
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