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37% HCl is on the order of 12.1 Normal. It is extremely dangerous. Please don't hurt yourself or others due to your current complete lack of understanding.

AMS is 1.842 normal (N) in H2SO4, and 1.813 Normal (N) in HCl. At the same time... Combined Normality is 3.655N.

I've always figured the color of Fuller's ESB to be about 29 EBC +/- 1 EBC. There's nothing wrong with targeting 25 ESB though.

mEq's (Normality [or EQ's] in general) is merely the bedrock upon which all of modern Chemistry is based, and upon which all Chemical Reactions occur. Seems that an obsession with mEq's should be highly warranted. As opposed to highly denigrated... Since Residual Alkalinity is founded upon a...

Do you understand what it means to be a derivative construct as opposed to a primary construct in this context? Please allow me to explain. If (as had been presumed for multiple decades, because no one ever questioned it) every 3.5 mEq's of Ca++ ions liberate 1 mEq of H+ ions, and every 7...

Obsession with reality is a good thing. It seems however that your obsession with mysticism should get a look over.

Residual Alkalinity is a mythical non-entity that has always been merely a derivative construct to begin with. AJ deLange stuck the first few forks in it, and then Chemists Barth and Zaman killed and buried it several years ago.

Below?

Me

2 mEq/L Alkalinity = 100.0869 mg/L (ppm) Alkalinity as CaCO3, or 100 ppm Alkalinity for all practical purposes. And: 100 mg/L (ppm) Alkalinity as CaCO3 ~= 122 mg/L (ppm) Bicarbonate ~= 2mEq/L Alkalinity But water volume within the mash (and also within the sparge) is critical...

Such poor advice as to "mash this grist in water with 100 or 200 ppm Bicarbonate" should never have been given out in the first place. Advice such as mash this ~40 mEq on the acid side of pH 5.40 grist within 20L of 2 mEq/L Alkalinity water would be much better, albeit not perfect (primarily...

Flaked Barley: ~2.1 mEq/Lb. (as Acid) for the given conditions outlined in post #1. Debittered merely means dehusked. The acid content shouldn't change. Baking Soda is a base which can counter the acid within dark roasted (etc...) malts. Baking Soda @ 5.40 pH = 10.75 mEq/gram

Well, I could have stated that if you must dream (of mineralization), it's better to dream your own dream than to dream the dream of someone else. Wherein one generally finds the latter to be impossible.

You can't make unreal water, you can only dream of it. The answer is to stop dreaming. I.E., make a water that is real, and ignore worshiping at the alter of water profiles.

Have no fear (this side of broken mineralization profile dreams), as you can only make real water.

That or electric shock. That's why all "real" water, regardless of its mineral analysis, is charge neutral.

Water with the following mineralization 'profile' requires ~110.4 mg/L (ppm) Bicarbonate in order to be real (I.E., to exist in the real world): Ca: 65 Mg: 2.5 Na: 25 SO4: 50 Cl: 60 The requisite need for any water profile is that it exhibits Cation:Anion mEq/L balance. This midrange taken...

@Zambezi Special, are you talking about the pre-1800's here?

Many (to perhaps most?) of such so-called 'profiles' are merely someones minerals dream. If profiles do not Cation/Anion mEq/L balance, they are impossible to fabricate. Strict Cation/Anion mEq/L balancing (effectively electrical charge balancing at the ionic level) should be a ground floor...

My thought is that most of us could use nigh-on any one of those 'profiles' and likely make a beer that is highly indistinguishable from most of the rest of them.