CPooley4
Well-Known Member
Our water has:
CA - 71.3
MA - 48.3
CaCO3 - 377
Very good for dark beers, but not so good for lighter or even amber/brown. The adjust mash PH comes in at about 6.2 using Palmer's water nomograph.
What would be my best way get the mash PH lower to brew an amber/brown colored beer (SRM of around 15)? Would using distilled water for half of my total water be better than using brewing salts?
Any suggestions would be greatly appreciated. If going the distilled water route, would I need to add Gypsum and, if so, how much should I add per gallon of water?
Thanks,
cp
CA - 71.3
MA - 48.3
CaCO3 - 377
Very good for dark beers, but not so good for lighter or even amber/brown. The adjust mash PH comes in at about 6.2 using Palmer's water nomograph.
What would be my best way get the mash PH lower to brew an amber/brown colored beer (SRM of around 15)? Would using distilled water for half of my total water be better than using brewing salts?
Any suggestions would be greatly appreciated. If going the distilled water route, would I need to add Gypsum and, if so, how much should I add per gallon of water?
Thanks,
cp