Coconut Porter Water profile

[jramses]

So Im brewing a coconut porter in a few days and been playing around with the Brun water program to adjust my water. I brewed a stout with crystal geyser spring water and it wasnt so great so I'm thinking of using distilled and building the profile from there. Im going for a London water profile listed on Brun Water. This is essentially founders porter but i decided itd be tasty to add toasted coconut to it

Recipe
9.5 lb United Kingdom - Maris Otter Pale 73.1%
1.25lb American - Chocolate 9.6%
1 lb American - Munich - Light 10L 7%
10 oz American - Carapils (Dextrine Malt) 4.8%
6 oz American - Caramel / Crystal 80L 2.9%
4 oz German - Carafa III 1.9%
13 lb Total

Hops
Amount Variety Type AA Use Time IBU
0.75 oz Nugget Pellet 14 Boil 60 min 38.16
0.5 oz Crystal Pellet 4.3 Boil 20 min 4.73
0.25 oz Willamette Pellet 4.5 Boil 20 min 2.48
0.25 oz Crystal Pellet 4.3 Boil 0 min
0.25 oz Willamette Pellet 4.5 Boil 0 min
Show Summary View
Mash Guidelines
Amount Description Type Temp Time
5 gal 155 F 60 min
2 gal Sparge 170 F 0 min


Brun Water

using distilled water with a ph of 6.8

target minerals (ppm)
Calcium 60
Magnesium 6
Sodium 15
sulfate 40
chloride 38
Bicarbonate 166


After adding additions to mash and sparge water
1.3g of gypsum to mash and .5 to sparge
1.3g of chloride to mash and .5 to sparge
1g of epsom salt to mash and .4 to sparge
1.3 of baking soda to mash
1g chalk to mash
1g prickling lime to mash

this leaves me with a mashing water profile of (ppm)
Calcium 89
magnesium 5
sodium 18
sulfate 57
chloride 42
bicarbonate 199

calculated mash ph of 5.34

note im doing brew in a bag

Im still messing around with the software since its my first time using it but any feedback is strongly appreciated. I'm trying to up my water chemistry knowledge

Feel free to share any water profiles built from distilled water that have worked great for porters

salud!

 

[mabrungard]

Forget the chalk and lime. Never use chalk since its hard to get to dissolve fully. Use baking soda as necessary to bring the mashing pH above 5.4. Don't worry about the sodium content since that is actually a compliment in darker styles. As long as you have at least 50 ppm Ca, you are OK. No need to push Ca higher unless you have to add calcium salts to get chloride or sulfate.