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Old 06-02-2012, 03:03 PM   #1
Feb 2012
Austin, Texas
Posts: 260
Liked 18 Times on 12 Posts

Gonna bottle my first batch today and I want to pitch a Russian Imperial Stout on top of the yeast cake (used WLP 001). I want to do a partial mash, and my question is:

Do I need to be concerned about the water chemistry for the mash?

My recipe (4.6 gal batch) calls for 6.6lbs pale extract and for the mash, 6lbs of 2 row + about 3 lbs of specialty grains.

LHBS informed me that our tap water is on the soft side (Cambridge, MA). Should I try to adjust something for the mash, or will the extract take care of things?


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Old 06-02-2012, 11:30 PM   #2
Jun 2011
Goose Creek, SC
Posts: 233
Liked 8 Times on 6 Posts

Soft water is [subjectively] good for a stout anyway, as long as you aren't going for a super dry, Guinness style. RIS, big and smooth - soft all the way.

So, no, I wouldn't worry about water salts. You need to have a good idea about what your mineral content is to begin with to do good adds, anyway.
Primary: Altbier
Secondary: What sorcery is this?
Bottled: RIS, Wee Heavy, Oaked Wee Heavy
Kegged: Cider, New England DIPA, Hibiscus Ginger Saison

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