Hey everyone, just been getting use to the water chemistry aspect of brewing. I read the primer and so far my brews have been going quite well following the instructions on the primer. I have a R/O system so I use pure R/O and build the water with mineral additions.
So I've typically been making pale ales, ipa's, and amber's doing 1tsp per 5 gal of calcium chloride and sometimes 1tsp per 5gal of gypsum.
Now I want to brew Janet's Brown ale however I found that tastyMcD(the creator) uses a water profile far different from what the primer suggests. I subtracted 1.5lb of 2row from the recipe because of my systems efficiency. The original weight is 12lb. The grain bill is as follows:
10.5 lbs. Pale Malt(2-row)
1.25 lbs. Cara-Pils
1.25 lbs. Crystal 40L
1.00 lbs. Wheat Malt
0.50 lbs. Chocolate Malt
His water profile is this: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm
So I used the EZwater calculator spreadsheet and it seems like it takes a lot of minerals to get to the profile from straight R/O. I'm concerned whether I'd be adding way to much and screwing up the beer when I know I could just throw come Calcium chloride/gypsum and call it a day. What tears at me is I really want to brew it exactly as the recipe/water profile suggests.
Here are the numbers I get which are pretty close to the above profile. Please let me know what you think. Thank you!
Ca-109ppm, Mg-17ppm, Na-16ppm, SO4-273ppm, Cl-48ppm
The total amount of water is 9.35gal. The weights are as follows:
3.5g Calcium Chloride, 6.6g Epsom salt, 2.1g Baking soda, 12.7g Gypsum
Effective Alkalinity is 35. Estimated PH at room temp is 5.54
Isn't that way too much minerals? I mean that's pretty much 25g worth of addition's