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So I plan to brew a NEIPA tomorrow and I have gone through many threads and I know allot of people brew with a 2:1 Cl / S04, but from a couple of batches I have brewed I have not cared for the "chalky" flavor I pick up on in the beer. Has anyone had good results with brewing with higher sulfate...

So i should be OK with either sparging with just pure distilled and adding sparge mineral additions directly to the brew kettle or I can mix all 10 gallons with total mineral additions and just split the volume for the mash and sparge?

Thanks for the feedback everyone. Below is an updated profile in which I eliminatedo the base mineral additions. I still yield an estimated mash pH of 5.4 with these gypsum and CaCl additions. With that said my only worry i have is having too high of a pH when using distilled water. Since...

I guess I am still confused then becuase I do not understand how I achieve an acceptable mash pH. If I eliminate the bases (baking soda and pickling lime) and add gypsum, NaCl and lactic acid then my mash pH will be below 5. If i eliminate the lactic acid my estimated room temp mash pH is 5.2...

I guess I am confused. So correct me if im wrong but your are saying is for calculation purposes is to treat the total water volume (Mash+sparge = 10 gallons) to a desired pH - in my case 5.4. so From there I add my 4 gallons for my mash and let the mash sit for desired sac rest. The remaining...

I didnt realize there was a new version. I just made a donation so hopefully Martin will send me the version you show above shortly :) When you say set to "1" is that on the new version? I am assuming you say that because if I enter "1" in the "water adjustments" tab it will multiply by the...

This weekend I plan to brew an APA (Grain bill below) using 100% distilled water for the first time. Reason being is I have an annual golf outing in early May with friends from high school and I plan to bring a keg of this brew to the event. With that said I have noticed that the last 2 batches...

I would use 100% RO water for this style of beer with just enough calcium chloride addition to achieve desired chloride levels. This worked great with in my BoPils.

Agreed, but I do think you should always have latic acid on hand regardless....you never know when you might get a high pH reading during mash and need to adjust it on the fly. ;)

Either will work but I prefer the Latic acid approach as long as you have a syringe that can measure accurately.

Understood. So if I use my normal tap water this is what the profile looks like - Estimated room temp mash pH of 5.3. I usually like to target a 5.4 or 5.5 room temp pH since i use litmus strips for checking my pH. So might add a very small amounts of pickling lime or baking soda to bump up my...

i added pickling lime to boost my calcium without adding sulfate. I can reduce it to bring it down to 50ppm. But with my sparge water having a pH of 7.5 i plan to add 2.3mL of latic acid to reduce my sparge pH down to 5.75. If my math is right having 5.5gallons with a bicarbonate level of 236.8...

Thanks for the tips martin. Do you still suggest targeting a calcium level of 50ppm though? to help the yeast during fermentation? Below is the latest profile I have. My estimated room temp pH is at 5.6 with this profile

Or Something like this I think will work for this beer style. (Estimated room temp pH 5.4)

understood. Here is what my profile looks like without adding any minerals. This yields me an estimated mash room temp pH of 5.3. I might add a little baking soda to raise the calcium level and to ensure my mash pH is acceptable. In the spread sheet I am assuming Munich Malt II as a crystal...

Hey Everyone, I am looking to stat my Doppelbock next month (grain bill below)and I am targeting to use the Munich water profile in Brun Water. With that said the water profile for this beer has a high level of bicarbonates - 295ppm. Below I have my house water profile along with my target...

Understood. So to bring this all full circle from your experience is 150ppm of S04 a good statting to brew at or would you suggest bumping it up slightly? Not sure how much dryness I will get at 150

Understood. So to bring this all full circle from your experience is 150ppm of S04 a good statting to brew at or would you suggest bumping it up slightly? Not sure how much dryness I will get at 150

Well when I say "achieve" a bicarbonate level I am referring to I hope to be below 50ppm when adding lactic acid to my water while still having an acceptable pH. My tap water is 102ppm for bicarbonate. Right now my estimated bicarbonate level is 37.2 ppm when adding lactic acid.

I know it affects the the dryness, but I also thought it accentuates the bitterness in your beer by having a higher SO4 to Cl ratio. Here is my recipe below. Also note that I have added latic acid to my finished water profile to achieve the pH and bicarbonate levels I listed in my original post...