This will be my first foray into stouts since I've started messing with water chemistry. Just want some additional eyes on this to make sure I'm not out of line on anything. Anything look too high or too low?
ABV: 6.8%
SRM: 33
IBU: ~30
This is my modeled profile.
Ca: 68
Mg: 5
Na: 37
SO4: 50
Cl: 99
Bicarb: 98
TH: 192
RA: 29
pH: 5.5
I'm starting with distilled water (assuming pH 7). I'll check the pH with a meter to verify. If pH is higher than 7, I can dial down the baking soda.
ABV: 6.8%
SRM: 33
IBU: ~30
This is my modeled profile.
Ca: 68
Mg: 5
Na: 37
SO4: 50
Cl: 99
Bicarb: 98
TH: 192
RA: 29
pH: 5.5
I'm starting with distilled water (assuming pH 7). I'll check the pH with a meter to verify. If pH is higher than 7, I can dial down the baking soda.