I am planning on brewing the Pointon's Proper English Style Dark Mild for the Big Brew on Saturday and have a few questions.
I batch sparge and usually use "spring" water that I buy at the store and do not make any additions to my water. This recipe calls for fly sparging and says to use 100% RO water and to acidify the sparge water with with .25 tsp acid blend. So, if I batch sparge should I use RO water? Should I acidify my batch sparge water? Should I just use my normal water and forget the acid blend?
Also, the recipe calls for 1oz of Black Patent Malt (550L) to be placed in the mash during the sparge (which, again, should be a fly sparge based on the recipe). I assume, perhaps incorrectly, that the patent Malt is placed in the mash during the sparge so as to minimize the bitterness from the use of the Patent Malt. The problem is, I ordered a kit on line and when it arrived, ALL of the grains were mixed into one large bag. This obviously makes it impossible to only use the Patent Malt during the sparge. Will this mess up the brew? Will it make the beer more bitter than intended? Will it not likely make any difference at all since I am doing a batch sparge and I will mash for an hour and a normal fly sparge would take that long anyway? I'm kind of annoyed that the retailer of this kit put all the grains together but that is for another thread I guess.
Thanks for any help you can give.