gotbags-10
Well-Known Member
Alright so hoping to brew an IPA today. Working on water. Using 100% RO. Right now CA is 75
MG 15.6
NA 28
SO 85
CL 150
These are values following the Hill Farmstead thread that is chasing a softer mouthfeel.
I use a system kinda compared to the brew easy so full volume mashing recirculating between two kettles. With this profile my mash ph is 5.5 obviously some sort of acid malt or lactic is needed. I can get it to 5.4 with lactic but my bicarbonate drops from 16 to -7. Everyone seems to be using at least 16 or even higher. I also tried to use acid malt but any oz addition up to 1 pound did nothing and 1 pound brought ph down to 5.1 so no go. Wondering what affect the low Bicarbonate would have for this style we are working for.? Also my alkalinity is down to -6. Is that two low?
MG 15.6
NA 28
SO 85
CL 150
These are values following the Hill Farmstead thread that is chasing a softer mouthfeel.
I use a system kinda compared to the brew easy so full volume mashing recirculating between two kettles. With this profile my mash ph is 5.5 obviously some sort of acid malt or lactic is needed. I can get it to 5.4 with lactic but my bicarbonate drops from 16 to -7. Everyone seems to be using at least 16 or even higher. I also tried to use acid malt but any oz addition up to 1 pound did nothing and 1 pound brought ph down to 5.1 so no go. Wondering what affect the low Bicarbonate would have for this style we are working for.? Also my alkalinity is down to -6. Is that two low?