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  1. V

    Mash pH adjustment for an English Brown Ale

    I'm currently putting the numbers into Bru'n Water for the BCS Southern English Brown recipe. If I put all of the crystal and roast malts in the mash I end up with a screamingly low predicted pH. I have very soft water and have thus far only had to use gypsum, CaCl2, epsom, and occasional baking...
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