SeanGC
Well-Known Member
I've added water adjustments before for flavor (Burton water for an Old Ale), but this is my first attempt at adjusting the Residual Alkalinity in my beer to meet my target Mash PH.
Here's a picture of my adjustment using the chart provided by John Palmer on his website, Howtobrew.com
NYC Water:
MG (ppm) - 1.2
CA (ppm)- 5.5
Alkalinity - 14.8 (I accidentally copied 1.2 on the chart, ignore that)
Adjustment
CaCO3 (ppm) - ~300 to achieve a mash ph of 6.1 (Oatmeal Stout at 31 SRM)
Is this correct?
Here's a picture of my adjustment using the chart provided by John Palmer on his website, Howtobrew.com
NYC Water:
MG (ppm) - 1.2
CA (ppm)- 5.5
Alkalinity - 14.8 (I accidentally copied 1.2 on the chart, ignore that)
Adjustment
CaCO3 (ppm) - ~300 to achieve a mash ph of 6.1 (Oatmeal Stout at 31 SRM)
Is this correct?