I am brewing a dry Irish stout this coming weekend.
Initially I thought of using my tap water as is with its moderate level of alkalinity.
My Water
![Screen Shot 2016-05-01 at 2.55.35 PM.png Screen Shot 2016-05-01 at 2.55.35 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301520-923c6c05d072419e76b0c008e7dd8e98.jpg)
Fortunately I found this marvelous presentation by @mabrungard from 2013
http://www.homebrewersassociation.org/attachments/presentations/pdf/2013/1715-24%20Historic%20Water%20-%20Martin%20Brungard.pdf
I plan on using a low alkalinity profile (Wicklow Mountains)
With a usual mash grist/water ratio separate mashing of base and roast malts will prevent the pH from getting too low with this soft water profile.
My question is this.
If I mash full volume as I usually do (no-sparge), would this negate the need to mash the base malts separately to the roast malts while still being able to use a soft water profile and keep the mash pH in a favorable range for a dry Irish stout.
The numbers seem to support this but I'm wondering am I missing out on some flavor/mouthfeel by not separating the mash in to its base (Maris Oter and Flaked Barley) and roast constituents.
Water Calculations
![Screen Shot 2016-05-01 at 3.11.25 PM.png Screen Shot 2016-05-01 at 3.11.25 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301521-8e9cfcf6ff5352ba20b4ce3e5ba90267.jpg)
Predicted Mash pH
![Screen Shot 2016-05-01 at 3.11.36 PM.png Screen Shot 2016-05-01 at 3.11.36 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301522-e626216cc3acb415803a7d6a0aa62cc3.jpg)
Mash Volume
![Screen Shot 2016-05-01 at 3.11.48 PM.png Screen Shot 2016-05-01 at 3.11.48 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301523-966ff115104efdc28cab56a0cf095064.jpg)
Mash Profile
![Screen Shot 2016-05-01 at 3.20.54 PM.png Screen Shot 2016-05-01 at 3.20.54 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301524-2a6c58b79fb28da7d9a96a6d1dfb7d8a.jpg)
Any input is greatly appreciated. My current plan is a single infusion mash. (No separation of the grist)
Initially I thought of using my tap water as is with its moderate level of alkalinity.
My Water
![Screen Shot 2016-05-01 at 2.55.35 PM.png Screen Shot 2016-05-01 at 2.55.35 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301520-923c6c05d072419e76b0c008e7dd8e98.jpg)
Fortunately I found this marvelous presentation by @mabrungard from 2013
http://www.homebrewersassociation.org/attachments/presentations/pdf/2013/1715-24%20Historic%20Water%20-%20Martin%20Brungard.pdf
I plan on using a low alkalinity profile (Wicklow Mountains)
With a usual mash grist/water ratio separate mashing of base and roast malts will prevent the pH from getting too low with this soft water profile.
My question is this.
If I mash full volume as I usually do (no-sparge), would this negate the need to mash the base malts separately to the roast malts while still being able to use a soft water profile and keep the mash pH in a favorable range for a dry Irish stout.
The numbers seem to support this but I'm wondering am I missing out on some flavor/mouthfeel by not separating the mash in to its base (Maris Oter and Flaked Barley) and roast constituents.
Water Calculations
![Screen Shot 2016-05-01 at 3.11.25 PM.png Screen Shot 2016-05-01 at 3.11.25 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301521-8e9cfcf6ff5352ba20b4ce3e5ba90267.jpg)
Predicted Mash pH
![Screen Shot 2016-05-01 at 3.11.36 PM.png Screen Shot 2016-05-01 at 3.11.36 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301522-e626216cc3acb415803a7d6a0aa62cc3.jpg)
Mash Volume
![Screen Shot 2016-05-01 at 3.11.48 PM.png Screen Shot 2016-05-01 at 3.11.48 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301523-966ff115104efdc28cab56a0cf095064.jpg)
Mash Profile
![Screen Shot 2016-05-01 at 3.20.54 PM.png Screen Shot 2016-05-01 at 3.20.54 PM.png](https://cdn.homebrewtalk.com/data/attachments/301/301524-2a6c58b79fb28da7d9a96a6d1dfb7d8a.jpg)
Any input is greatly appreciated. My current plan is a single infusion mash. (No separation of the grist)