OK, to start I get the basics of water chemistry and I been feeling I have been using WAY too much salts so sorta going back to zero and want some advice.
1st off my water is very clean and it is below.
Sodium - 9
Calcium - 12.3
Magnesium - 2
Sulfate - 15
Chloride - 9
Bicarbonate - 30
Total Alkalinity - 25
So to hit a water profile for a Amber Full for say a Irish Red or a Black Full or even their Balanced counterparts I would need to add Gypsum to the above water to get there.
I stay on top of my PH first and use a Lamotte meter to test my PH. And try to stay in the range for the proper style I am brewing.
My question is what is the basic rule of thumb do most of you use to add Gypsum or not for an Amber to a Dark beer?
(excluding hoppier versions?
Many thanks for your help
1st off my water is very clean and it is below.
Sodium - 9
Calcium - 12.3
Magnesium - 2
Sulfate - 15
Chloride - 9
Bicarbonate - 30
Total Alkalinity - 25
So to hit a water profile for a Amber Full for say a Irish Red or a Black Full or even their Balanced counterparts I would need to add Gypsum to the above water to get there.
I stay on top of my PH first and use a Lamotte meter to test my PH. And try to stay in the range for the proper style I am brewing.
My question is what is the basic rule of thumb do most of you use to add Gypsum or not for an Amber to a Dark beer?
(excluding hoppier versions?
Many thanks for your help