I am brewing a nut brown ale (AG) and wanted to know what you think i should do for salt additions. I am still a new brewer and am trying to work through the Brun Water spreadsheet but am unsure if I am anywhere near right. Here is my water profile
I calculated a 50% distilled water dilution
I calculated about
Gypsum: 1.8g mash, 2.5 g sparge
baking soda: 1.4g mash
calcium chloride: .7g mash, 1 g sparge
I dont think i need to add any acid...
Im just looking for a well balance nut brown ale. Im not looking to pull too much of the hops in the taste.
Am I in the ball park?
Thanks for the advice!