ok so i got my ward labs report a long while ago and after some hoppy beers came out good but not spectacular i decided it was time to get into water adjustment.
heres my starting water profile
so using the easy water spreadsheet 2.0 i see this water is well suited to malty beers (helps explain why my coffee porter is stellar
My idea for adjusting my water for a more balanced profile for my hoppier and paler beers is adding adjustment minerals to the mash only and not bothering with the boil kettle.
Gypsum- 10 Grams
This puts me in the balanced range and gives me a mash PH of 5.22 which to me seems perfect.
With maltier beers/ beers with more roasted grains i am having a hard time getting the PH up into the acceptable range. adding an ounce (yes 28 grams) of baking soda would get me at least close @ 5.02 PH, adding chalk seems to throw my calcium out of wack too quickly. Generally with beers adjustment free I'm getting 4.83PH for the mash which seems way too low and could be hurting my efficiency (I'm struggling to even hit the low 60's but thats another thread)
in short how does my adjustment idea look for my hoppy or balanced beers and what can i do to raise my PH for the malty/roast beers without using more baking soda or chalk.
Thanks for reading the long post