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?