adding bicarbonates and epsom salt

[MHBT]

Getting ready to brew janet's brown ale, so i punched in all the salts i think i will need and ended up with this water profile below which is based on what tasty mcdole recommends for this recipe.

Mike's recommended water profile is:
Ca 110
mg 18
Na 17
S04 350
Ci 50
bicarbonates ?(not stated)
mash ph 5.4-5.6


My finished water profile is:
Ca 110
mg 28
Na 50
S04 321
Cl 50
bicarbonates 120
est mash ph 5.41

my question is, is this too much bicarbonates and also the amount of epsom salt is giving me pause for thought.

My mineral additions are:
Mash- 8.1 g gypsum, 0.7g calcium chloride, 5.5 epsom salt, 2.8 g baking soda
Sparge-6.7 g gypsum, 0.5g calcium chloride, 4.5 epsom salt.
No acid needed

so if i can get your feed back before i brew this i would appreciate it, dont want to get the runs lol or worse make bad beer. Cheers

 

[Yooper]

The mash pH looks fine. I personally would keep the magnesium under 25 ppm, but you don't have much more than that. I'm not a huge fan of the high sulfate in that beer, but if you do that's great. I do mine at more like 150 ppm.

 

[Rob2010SS]

In answer to your question about bicarbonates, no, they're not too high. I was in the high 300's for an RIS I did a few weeks back. As far as I know, and I could be wrong, there's really no targets for Bicarbonates.

 

[MHBT]

Thank you all

 

[mabrungard]

While this only a brown, I find that I need to be cautious in the sulfate dose since both roast and sulfate tend to dry a beer's finish. I certainly wouldn't target 350 ppm.

 

[SlanginDueces]

I just brewed this and had similar feelings about the additions I needed to hit his profile. I took the Sulfates down to 225 and i wish I had come down more. Still a great beer as is but like mabrungard said, it finishes extremely dry. I think lowering the sulfate down more would have really rounded it out.

 

[MHBT]

Thanks again everyone, i decided to trim alot of the fat from this water profile so now im going with a "brown full" profile instead of tasty's water, i thought about it and i dont want a overly bitter or dry brown ale so im aiming more middle of the road balanced leaning towards malt

here it is:
ca 50
mg 2
Na 14
S04 56
Cl 64
bicarbonates 24
est mash ph 5.34