I never adjusted my water, which is soft, for the mash before. I am brewing an Avery Old Jubilation clone tomorrow and have calculated my salts for the mash according to palmer's excel sheet. Since this is my first time I am not sure I did it right. I based the additions on SRM of 25 and a balanced chloride to sulfate ratio.
1st my water profile:
Calcium(Ca): 17.0 ppm
Magnesium(Mg): 1.0 ppm
Sodium(Na): 4.0 ppm
Sulfate(SO4): 2.0 ppm
Bicarbonate(HCO3): 18.0 ppm
PH: 7.8 PH
2nd my additions:
2grams of gypsum
2grams of calcium choride
1gram of Baking Soda
Also, I bought 5.2 stabalizer in case I am off a bit. Just for peace of mind.
Looking forward to hearing your thoughts and criticisms of this...
1st my water profile:
Calcium(Ca): 17.0 ppm
Magnesium(Mg): 1.0 ppm
Sodium(Na): 4.0 ppm
Sulfate(SO4): 2.0 ppm
Bicarbonate(HCO3): 18.0 ppm
PH: 7.8 PH
2nd my additions:
2grams of gypsum
2grams of calcium choride
1gram of Baking Soda
Also, I bought 5.2 stabalizer in case I am off a bit. Just for peace of mind.
Looking forward to hearing your thoughts and criticisms of this...