I'm planning on brewing a German Pilsener this weekend. Pils malt, some Carapils and a little melanoidin malt. According to Palmer's water book, the guidelines are:
Ca 50-75
Alkalinity 0-40
Sulfate 50-150
Chloride 50-100
Kolbach RA -60-0
My recipe calls for 7.67 gallons of water. Since I'm starting with RO water, adding 2.5 gms of gypsum, 6.1 gms of Calcium Chloride and 6.1 gms of Epsom Salts using EZ Water gives me:
Ca 78
Alkalinity 3
Sulfate 129
Chloride 104
Kolbach RA -64
pH 5.67
My problem is that if I add acidulated malt to drop the pH, the Alkalinity and the RA drop significantly. Then if I add Baking Soda to raise the that the pH rises. It's a big circle.
Any suggestions?
Also, does the portion of the above water that is going to be used for sparging need to to have the pH adjusted?
Thanks.
Ca 50-75
Alkalinity 0-40
Sulfate 50-150
Chloride 50-100
Kolbach RA -60-0
My recipe calls for 7.67 gallons of water. Since I'm starting with RO water, adding 2.5 gms of gypsum, 6.1 gms of Calcium Chloride and 6.1 gms of Epsom Salts using EZ Water gives me:
Ca 78
Alkalinity 3
Sulfate 129
Chloride 104
Kolbach RA -64
pH 5.67
My problem is that if I add acidulated malt to drop the pH, the Alkalinity and the RA drop significantly. Then if I add Baking Soda to raise the that the pH rises. It's a big circle.
Any suggestions?
Also, does the portion of the above water that is going to be used for sparging need to to have the pH adjusted?
Thanks.