Another Bru'n water help thread

[Krown]

After going through the "Water Knowledge" section of Bru'n Water (and retaining a limited quantity of all the precious information), I decided to start messing with Bru'n spreadsheet.

As my comprehension is still very limited (fortunately, rumors say that Santa planned delivering me book on water this year. I'll make sure to leave a couple oatmeal stouts near the chimney ), I decided to limit my additions to Gypsum and Lactic acids instead of randomly adding different minerals to hit the desired numbers.

I will be brewing an american IPA BIAB. I am aiming for a mash PH of 5.4 and using Bru'n "Pale Ale" water profile. Does the following additions seem a significant improvement from my initial water profile? As far as I know I never had issues with my tap water before but I am willing to improve. Any recommendation will be highly appreciated!

Thanks!

 

[DurtyChemist]

Yeah looks good. You could use table salt if you wanted to increase sodium and chloride too.

 

[Homercidal]

A little Calcium Chloride would up the Chloride and might allow you to use less lactic acid since it also lowers pH a little. You won't get a Sodium gain, though. Depends on what you want.

 

[saltymirv]

It looks fine. If you have a pH meter, it might be wise to mash in and then check the pH before adding my lactic. My city water profile changes throughout the year and often times my mash pH is not what Bru N Water expects. Nowadays I add my salts/campden tablet, mash in, let it sit a few minutes then check pH. From there I'll add lactic to lower pH or NaHCO3 to increase

 

[Krown]

Thanks for the tips guys. I will also use some non-ionized salt which will increase my sodium and chloride a bit. I won't add Calcium Chloride as it would make me undershoot my sulfate (which is what I am focusing on for this IPA) if I don't combine it with other few minerals.

I will check the mash pH with strips 5 minutes into mash and adjust with lactic acid. I might add half of it before hand as I already suspect that I will need to acidify the mash (My grain bill is pretty pale).