churchy
Member
Hi guys, just wanting to know if you would add Calcium chloride to Stouts and Porters to get a more maltier profile when using RO water in the mash?
Cheers Andrew
Cheers Andrew
Watch the mash pH. If it falls too low, the beer will lose smoothness in a few areas. The tartness will add an 'edge' and the extraction of color and flavor from the roast grains will suffer. The potential to experience too low a mash pH increases when using RO water with its inherent low alkalinity. Even AJ doesn't use straight RO for his stouts. Some alkalinity is needed.
Watch the mash pH. If it falls too low, the beer will lose smoothness in a few areas. The tartness will add an 'edge' and the extraction of color and flavor from the roast grains will suffer. The potential to experience too low a mash pH increases when using RO water with its inherent low alkalinity. Even AJ doesn't use straight RO for his stouts. Some alkalinity is needed.
I would also caution against targeting a pH of 5.7 either. Many brewers have found that 5.6 is the upper end of benefit in darker styles. The flavor just gets harsher above that point. That may be due to a slight increase in tannin extraction as a result of the higher pH. Don't know though.
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