brewing a bitter, using pale ale profile.... The bicarbonate profile number is 180..... right now, mine is about 80 with RO dilution. Is there a "need" to be that high on bicarbonate? Does that level of bicarbonate "add" anything to the beer? Or, is it ok/good to be in the ballpark on the other numbers and undershoot the Bicarb?
Right now I am looking at -
Ca - 100
Mg - 5
Na - 8
Sulfate - 155
Chloride - 50
Bicarb - 75
Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......