Plugged a recipe for a nice chocolatey stout (1.064 og, 35 srm) into Brewers Friend, and noticed that it's recommending that my water should have a lot more alkalinity than I do (in fact, to get predicted mash pH somewhere reasonable, I'm adding 5 grams per gallon of Phosphoric 10%). If I skip the Phosphoric acid, my mash pH goes up to 5.71 and residual alkalinity goes up to 259ppm. Anyways, I'm just not quite sure which advice to follow -- get mash pH in decent range, or go with Brewers Friend recommendation for residual alkalinity...
Doing a full volume no sparge mash / BIAB (and I squeeze the hell out of the bag), if that matters.
Doing a full volume no sparge mash / BIAB (and I squeeze the hell out of the bag), if that matters.