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Old 01-19-2013, 07:31 PM   #1
TOWEYWACKER
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Sep 2011
Zionsville, Indiana
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I will be brewing a nut brown ale tomorrow. I use distilled water and build my water profile based on the grains. My recipe is...

8 lbs 2-row
1 lb Munich
0.25 lb Biscuit
0.50 lb Crysltal 60L
0.38 lb Chocolate
0.25 lb Victory

mash with 3.25 gallons

After adding this bill into the EZ Calculator, I end up with a pH of 5.5 at room temp, which would put me in range at mash temp. Should I be adding any minerals at all? If I do, won't l drop to low on pH? From reading the "Primer Thread" a lot, I see that Yooper adds 1 teaspoon of CaCl2 to brown ales. I was under the impression that brewing with distilled water alone is a NO NO. Your guys thoughts on this would be greatly appreciated! Thanks!

 
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Old 01-19-2013, 08:40 PM   #2
mabrungard
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Feb 2011
Carmel, IN
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In my opinion, beers made with very low mineralization water can be kind of bland. That is good in an American Lager, but might not be so appealing in a favorful ale. Its your choice.
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Old 01-19-2013, 08:42 PM   #3
ajdelange
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I'd add the tsp of CaCl2 (but then I wrote the Primer). DI/RO plus 1 gram per gallon seems to be a good starting point for most beers of moderate color.

 
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Old 01-20-2013, 01:00 AM   #4
TOWEYWACKER
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Sep 2011
Zionsville, Indiana
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Mabrungard, I totally agree. I couldn't see myself adding nothing. Aj, I hoped you would respond. I'm gonna go ahead and add 3 grams of CaCl2. I've only been brewing for a year, so I'll take whatever you guys say, and do it...to a point

Thank you once again for your info guys. Quick info like this is what makes joining this forum the best decision I've made in my brewing endeavors.

 
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