Bru'n Bicarbonate - bitter
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: Session IPA, Dark Mild, Ordinary Bitter, Blonde Ale
Bottled: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Dark Mild, Helles
Secondary/Lagering: Alt, Scottish 70, Dortmunder, Bo-Pils
Future Brews: Heady Topper Clone, Session IPA, Hop Fu, Porter, Plain ol American Ale More...... More....... Beer.......