Are my CDA/Black IPA water additions correct?

[schiersteinbrewing]

From reading multiple threads and responding to one on water additions(which I was way off on), I don't think I am properly building my water profiles. I use Brun Water and BeerSmith to calculate my additions.

I am brewing the NB Ace of Spades Sunday and would like some feed back on my planned water additions.

Full Volume BIAB Mash

8gal RO water 18ppm TDS

Brun Water Black Bitter Profile

Calcium 60ppm
Magnesium 20ppm
Sodium 20ppm
Sulfate 82ppm
Chloride 37ppm
BiCarb 165ppm

Additions

Epsom Salt 6.3g
Baking Soda 1.2g
CalciumChloride 1.8g
Chalk 3.2g
Latic Acid (88%) 4ml


Grist
2 row 12lbs
Caramunich III 1lb
MidnightWheat 14oz
Acid Malt 4oz

 

[mabrungard]

Why are you adding acid malt to the grist and then adding lactic acid and chalk to the water? First thing is to remove chalk from your lexicon, it doesn't work unless you are going to go through the extra steps to dissolve it. If alkalinity is needed, use baking soda in the mashing water.

The next thing is to remove the acid malt or the lactic acid and only use one or the other. No need for both. Add only enough acid or alkaline to bring the pH where you want it, don't add both since they counteract each other and you are just adding minerals to your water.

Don't blindly aim for the ion concentrations in a water profile. The only ones to target are the flavor ions: Mg, Na, SO4, and Cl. The Ca and HCO3 concentrations can be higher or lower, in order to meet your mashing pH target.

 

[schiersteinbrewing]

Thanks, that helps.

Adjustments
Gypsum 1.5g
Epsom 4g
Baking Soda 1.5g
Calcium Chloride 1.8g
Acid Malt 4oz

Adjusted profile
Calcium 30ppm
Magnesium 13ppm
Sodium 22ppm
Sulfate 80ppm
Chloride 33ppm

Projected Mash PH 5.4

 

[mabrungard]

You still don't need the acid malt. Remove that and reduce the baking soda addition.

 

[schiersteinbrewing]

Removed Acid malt and reduced Baking Soda from 1.5g to 0.75g

That puts my projected PH at 5.5, is that to high?

 

[mabrungard]

I find that 5.5 to 5.6 is helpful for smoothing the roast flavors in typical stouts and porters.